Homemade Baked Salmon with Vegetables

Ingredients

For the recipe

• 4 skinless, boneless Atlantic salmon fillets, 150 g each (600 g total), thawed
• 400 g broccoli, trimmed into small 3 cm florets
• 300 g zucchini, trimmed and cut into 1 cm half-moons
• 300 g red bell pepper, weighed after removing seeds and stems, cut into 2 cm pieces
• 2 tablespoons olive oil (27 g), divided: 18 g for vegetables and 9 g for salmon
• 1 teaspoon garlic powder (3 g), divided
• 1 teaspoon smoked paprika (2 g), divided
• 1 teaspoon dried oregano (1 g), divided
• 1 teaspoon fine salt (6 g), divided
• 1/2 teaspoon ground black pepper (1 g), divided
• 2 tablespoons fresh lemon juice (30 g), for finishing
• 2 tablespoons chopped fresh parsley (8 g), for finishing

Instructions

1. Heat the oven to 220°C / 425°F conventional, or 200°C fan. Prepare a very large rimmed baking tray or 2 standard trays with baking parchment rated for that temperature. Using 2 trays is preferable to crowding.
2. Wash, trim and thoroughly dry the vegetables. Cut the broccoli into similar small florets, the zucchini into 1 cm half-moons and the pepper into 2 cm pieces.
3. Mix the garlic powder, smoked paprika, oregano, salt and pepper. Toss the vegetables with 18 g of the olive oil and about two-thirds of the seasoning.
4. Spread the vegetables in a single layer across the tray or trays. Roast for 12-15 minutes, turning once, until they begin to soften and color around the edges.
5. While the vegetables roast, pat the thawed salmon dry, remove any pin bones and rub the fillets with the remaining 9 g oil and seasoning. Keep the raw fish on its own plate.
6. Turn the vegetables and make 4 spaces for the salmon, keeping everything in a single layer. If there is not enough room, place the salmon on a separate lined tray rather than stacking it on the vegetables.
7. Return to the oven for 10 minutes. Check the salmon by inserting an instant-read thermometer into the thickest part from the side. Continue for another 2-5 minutes if needed until the center of every fillet reaches 63°C / 145°F.
8. Remove each salmon fillet as it becomes ready. The vegetables should be tender with lightly roasted edges; if they need longer, leave them in the oven after removing the fish.
9. Divide the salmon and vegetables among 4 plates. Add the measured lemon juice and parsley evenly over the portions and serve without delay.