Roasted Salmon with Summer Veggie Medley

Tips & Notes

• Salmon choice: Both skin-on and skinless fillets work here. Skin-on provides extra crisp texture if roasted directly on the tray, while skinless offers a more delicate bite.
• Veggie doneness: If your potatoes are large, consider pre-boiling them for 5–7 minutes before roasting, or cut them smaller so they roast evenly with the rest of the vegetables.
• Add lemon zest: For an extra layer of brightness, grate a little lemon zest over the salmon just before serving.
• Batch cooking: This recipe scales easily—use a larger tray and double the ingredients for a meal prep-friendly dish or to serve more people.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or a skillet to maintain texture.