Baked Salmon with Roasted Veggies |
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By Sarah's Village
Light, nourishing, and full of flavor, this baked salmon dish is paired with caramelized Brussels sprouts and sweet roasted carrots. A drizzle of lemon and a touch of herbs make it fresh and zesty, while the sheet-pan style keeps it simple and quick to prepare. Perfect for a wholesome weeknight dinner that feels both healthy and satisfying.
Ingredients:
(Serves 4)
4 salmon fillets (about 6 oz each)
2 cups Brussels sprouts, trimmed and halved
3 large carrots, peeled and cut into sticks
2 tbsp olive oil (divided)
2 cloves garlic, minced
1 lemon (½ sliced, ½ juiced)
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 1 tbsp fresh)
Salt & pepper, to taste
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prep veggies: Toss Brussels sprouts and carrots with 1 tbsp olive oil, garlic, salt, and pepper. Spread on the sheet pan. Roast for 15 minutes.
Prep salmon: Pat fillets dry, drizzle with remaining olive oil, lemon juice, thyme, rosemary, salt, and pepper. Lay lemon slices on top.
Bake together: Push veggies to the side of the pan, add salmon fillets, and roast for another 12–15 minutes, until salmon flakes easily with a fork.
Serve hot with an extra squeeze of lemon.
