Salmon With Roasted Vegetable Recipe-Learn under Expert
This delicious baked salmon with roasted vegetables is healthy and filling. Salmon provides omega-3 fatty acids and protein, while roasted vegetables like Brussels sprouts, carrots, and onions add vitamins, minerals, and fibre.
Ingredient
– 2 fresh salmon steaks (about 6-8 ounces each)– 1 pound Brussels sprouts, trimmed and sliced in half– 2 medium-sized carrots, peeled and chopped into 1-inch piece– 1 red bell pepper, seeded and chopped– 1 yellow onion, peeled and chopped– 3 tablespoons extra virgin olive oil– 1 teaspoon dried thyme– Salt and pepper to taste
Direction
Preheat oven to 400°F. Clean and prepare vegetables. Cut Brussels sprouts in half lengthwise, peel and chop carrots into bite-sized pieces, remove pepper seeds and chop pepper, and peel and chop onion.
1
Mix the vegetables with 2 tablespoons of olive oil, thyme, salt, and pepper in a large bowl. Evenly distribute seasoned vegetables on a rimmed baking sheet.
2
Roast the vegetables on the baking sheet for 20–25 minutes, stirring halfway through, until fork-tender and lightly browned.
3
While the vegetables roast, dry the salmon fillets with paper towels and brush with the remaining 1 tablespoon of olive oil. Add a little salt and pepper.
4
After the oven timer goes off, remove the baking sheet and push the roasted vegetables to the edges to make room for the salmon fillets. Put fillets skin-side down on the sheet.
5
Put the baking sheet back in the hot oven and roast for another 10 to 12 minutes, until the salmon is opaque all the way through and flakes easily with a fork.
6
Take the baking sheet out of the oven. The roasted salmon should go on top of the browned, crisp vegetables. Enjoy this tasty meal!