Baked Salmon Platter (Printable)
Tender salmon with lemon and herbs, baked with a mix of roasted vegetables for a balanced meal.
# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets (6 oz each / 6 oz)
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper
→ Vegetables
10 - 1 small red onion, sliced
11 - 1 cup cherry tomatoes, halved
12 - 1 medium zucchini, sliced
13 - 1 red bell pepper, sliced
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ Garnish
17 - Lemon wedges
18 - Fresh dill or parsley sprigs
# How To Make:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper until well combined.
03 - Arrange salmon fillets on one side of the baking sheet and brush generously with the prepared marinade.
04 - In a medium bowl, toss sliced onion, cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper. Spread them evenly on the other side of the baking sheet.
05 - Bake for 20 to 25 minutes until the salmon is opaque and flakes easily with a fork and the vegetables are tender.
06 - Transfer salmon and roasted vegetables to a serving platter. Garnish with lemon wedges and fresh herb sprigs. Serve immediately.
# Expert Tips:
01 -
- The marinade is so simple you won't believe how much flavor four ingredients and ten minutes can create.
- Everything cooks on one sheet, which means less cleanup and more time to actually enjoy your guests.
- Your kitchen will smell restaurant-quality without any of the fuss or pretense.
02 -
- Don't skip preheating the oven—those first few minutes make the difference between salmon that's moist and salmon that's dry.
- If your salmon fillets are thicker than three-quarters of an inch, check them at twenty minutes because they might need a few minutes more.
- Undercooked salmon is a food safety issue, so use a fork to test the flesh; it should be fully opaque throughout.
03 -
- Line your sheet with parchment before you start anything else—it sounds like a small thing, but it saves you from scrubbing herb-crusted salmon off a pan later.
- If you're cooking for people with different preferences, you can pull individual salmon fillets out slightly early without affecting the vegetables, which might not be done quite yet.