Baked Salmon Steaks with Roasted Vegetables and Fresh Salad

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This recipe for baked salmon steaks with roasted vegetables and fresh salad delivers a delicious Mediterranean-inspired meal right to your table. The salmon is marinated with herbs and lemon, then baked together with potatoes, carrots, broccoli, and bell peppers. It’s hearty, healthy, and surprisingly easy to prepare. The fresh side salad brings a cool crunch that complements the warm, savory dish perfectly.

Preparation, Cook, and Total Time
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

Yield
Serves 3

Cuisine
Mediterranean / European

Ingredients

For the Salmon and Roasted Vegetables:

  • 3 salmon steaks

  • 3 tablespoons vegetable oil

  • Salt, to taste

  • Ground black pepper, to taste

  • 1 teaspoon fish seasoning

  • Juice of ½ lemon

  • 1 onion, sliced into rings

  • 1 carrot, thinly sliced

  • 3 potatoes, peeled and sliced

  • ½ red bell pepper, sliced

  • A handful of broccoli florets

  • A handful of cherry tomatoes

  • Extra vegetable oil and salt for roasting

For the Salad:

  • ½ red onion, thinly sliced

  • ½ yellow bell pepper, sliced

  • 2 tomatoes, sliced

  • 1 cucumber, sliced

  • A handful of fresh arugula

  • Fresh dill and parsley, chopped

  • 1 teaspoon salt

  • 2 tablespoons olive oil

Step-by-Step Cooking Directions

  1. Marinate the Salmon:
    Rub the salmon steaks with salt, pepper, fish seasoning, and lemon juice. Drizzle with 3 tablespoons of oil and let marinate for 15 minutes.

  2. Prepare the Roasted Vegetables:
    Place the sliced potatoes, carrots, bell pepper, broccoli, onion, and cherry tomatoes on a baking tray. Drizzle with oil and sprinkle with salt. Toss to coat.

  3. Bake the Salmon and Vegetables:
    Place the marinated salmon steaks on top of the vegetables. Bake everything at 180°C (360°F) for 60 minutes.

  4. Prepare the Salad:
    In a large bowl, combine sliced onion, bell pepper, tomatoes, cucumber, arugula, dill, and parsley. Drizzle with olive oil and season with salt. Toss well.

  5. Serve:
    Plate the baked salmon and vegetables with a generous portion of fresh salad. Serve immediately.

Nutritional Information (Per Serving)
Calories: ~520 kcal
Protein: 35 g
Fat: 32 g
Carbohydrates: 25 g
Fiber: 5 g

The Origins and Popularity of the Recipe
Baked fish with vegetables is a staple across many Mediterranean countries, known for using fresh, whole ingredients. This version has gained popularity for being nutritious, heart-healthy, and easy to make—perfect for families and anyone looking to enjoy fish in a flavorful way.

Reasons Why You’ll Love the Recipe

  • It’s a one-pan meal—easy cleanup

  • Balanced with protein, healthy fats, and fiber

  • Full of flavor and adaptable with seasonal vegetables

  • Impressive enough for dinner guests but simple enough for a weeknight

Health Benefits

  • Salmon is rich in omega-3 fatty acids, supporting heart and brain health

  • Vegetables provide antioxidants and essential nutrients

  • Arugula and fresh herbs boost iron, calcium, and vitamin C

  • The dish is naturally gluten-free and low-carb-friendly

Serving Suggestions

  • Serve with a slice of crusty bread or garlic toast

  • Pair with a glass of dry white wine for a more elegant dinner

  • Add a dollop of tzatziki or lemon-yogurt sauce for extra flavor

  • Enjoy it warm or cold—the leftovers are just as delicious

Cooking Tips

  • Cut the vegetables uniformly for even baking

  • Don’t skip the lemon juice—it brightens the fish flavor

  • If your salmon has skin, place skin-side down for crispy results

  • Cover the tray with foil for the first 30 minutes if you want the salmon juicier

Variations to Try

  • Swap salmon with cod, trout, or shrimp

  • Use sweet potatoes instead of regular potatoes

  • Add zucchini, eggplant, or asparagus depending on the season

  • Make it spicy with chili flakes or smoked paprika

  • Try Greek seasoning or harissa for a flavor twist

Conclusion
This baked salmon with roasted vegetables and salad is proof that healthy food doesn’t have to be bland or complicated. It’s flavorful, filling, and full of vibrant textures that everyone at the table will love. Whether you’re trying to eat healthier or just need a simple dinner idea, this dish delivers on all fronts.

10 Comprehensive FAQ Section

1. Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before marinating.

2. What other vegetables can I use?
Zucchini, eggplant, Brussels sprouts, or cauliflower are great alternatives.

3. Is it okay to leave out the salad?
Yes, but it adds a refreshing balance to the rich roasted components.

4. Can I meal prep this dish?
Absolutely. Store portions in containers and reheat gently before eating.

5. How do I prevent the salmon from drying out?
Bake with foil or cover the tray during the first half of baking.

6. Is this recipe kid-friendly?
Yes! You can skip spicy seasonings for kids and serve with ketchup or yogurt dip.

7. What herbs go best with this dish?
Dill, parsley, basil, and oregano work beautifully.

8. Can I make this dairy-free?
Yes—just omit cheese (if using) and use dairy-free salad dressing.

9. Is there a low-fat version?
Use less oil, and replace salmon with a lean fish like tilapia or pollock.

10. How long will leftovers last in the fridge?
Store in an airtight container for up to 3 days. Reheat in the oven or microwave.

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