Salmon Steaks with Roasted Veggies

This recipe for salmon steaks with roasted vegetables is colorful and super healthy.

Baked salmon is my favorite fish.  I love the richness and color of the flesh and the flavor is so delicious.  

This fish is rich in omega-3 fatty acids and is a good source or protein and potassium.

Salmon Steaks with Roasted Vegetables

Roasting vegetables brings out their inner sweetness and fresh herbs add a boost of flavor too.  Once you have eaten roasted veggies, you won’t ever want to boil them again! It’s so easy to do, too.

Just make sure that you choose vegetables that are a similar size so they will all be done at the same time. I used butternut squash today, but carrots, broccoli, summer squash and cauliflower also work well.

This recipe combines the rich salmon flavor with the sweetness of freshly roasted vegetables for a delicious main meal. 

Best of all, this fish recipe is done in about 15 minutes from start to finish! You can’t beat that on a busy night!

Add a simple salad of spinach, red onions and tomatoes and dig in!

For more great recipes, please visit The Gardening Cook on Facebook.

Yield: 4

Salmon Fillets with Roasted Veggies

Print

This recipe for salmon steaks with roasted vegetables is colorful and super healthy.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 20 oz Salmon in 4 fillets
• 1 tbsp fresh dill
• 1/2 tsp Kosher salt
• 1/4 tsp of cracked black pepper
• 1 small butternut squash, sliced
• 1 tablespoon of mixed fresh herbs, chopped.
• 1 tablespoon of Grey Poupon Mustard
• Lemon slices and salad to serve.

Instructions

1. Preheat the oven to 450 degrees F.
2. Rinse the salmon and pat dry with paper towels. Set aside.
3. Spray a baking dish with Pam cooking spray.
4. In a small bowl, combine the dill, salt and pepper. Generously coat the squash with the 1/2 of the spice mixture. Sprinkle with the fresh herbs.(Italian herbs work well.)
5. Spray the veggies with more Pam Buttery spray.
6. Spoon the squash into the baking dish.
7. Stir the mustard into the remainder of the spice mix and spread it evenly over the fish. Set the fish aside.
8. Bake the squash uncovered for about 15 minutes.
9. Add the salmon and bake 6-10 minutes more depending on the thickness of the fish. It is done when the fish starts to flake when tested with a fork.
10. Serve with lemon slices and a salad of spinach, tomatoes and red onions with lemon slices.

Notes

This dish is also nice with roasted zucchini, carrots or any quick roasting veggie.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 334Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 89mgSodium: 399mgCarbohydrates: 8gFiber: 3gSugar: 5gProtein: 33g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Share on Social Media