This Mediterranean Salmon Bake with Spring Vegetables is a nutrient-rich and family friendly dinner.
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Mediterranean Salmon Bake with Spring Vegetables
Time for the final recipe sneak peek of The Healthy Family Cookbook – which goes on sale TOMORROW! (Insert happy dance.) This recipe for Mediterranean Salmon Bake with Spring Vegetables is a heart-healthy meal, packed full of omega-3 fats, and disease-fighting phytonutrients and antioxidants.
The Mediterranean region is well known for its healthy diet, which often includes seafood, olive oil, olives, and plenty of fresh vegetables. This sheet pan meal delivers all that in under an hour.
Feel free to swap out the veggies, depending on the season and what you have on hand. (I have discovered that zucchini tastes delicious in place of the bell pepper, for example.)
For extra Mediterranean flavor, add some feta cheese to the bell pepper mixture.
I’m glad I was able to share these recipe sneak peeks with you of my book. If you want more delicious, easy and good-for-you family dinners be sure to check out The Healthy Family Cookbook! (affiliate link)
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Mediterranean Salmon Bake with Spring Vegetables
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Mediterranean
Description
This Mediterranean Salmon Bake with Spring Vegetables is a nutrient-rich and family friendly dinner.
Ingredients
- 1 pound new potatoes, halved
- 2 Tablespoons extra-virgin olive oil, divided
- 5 garlic cloves, minced
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 bell peppers, any color, cut into rings
- 2 cups cherry tomatoes, or grape tomatoes
- 1/4 cup pitted Kalamata olives, halved
- 2 Tablespoons Italian seasoning
- 6 (4- or 5-ounce) skinless salmon fillets
- Grated zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, stir together the potatoes, 1 Tablespoon of the olive oil, the garlic, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper to coat. Transfer to the prepared sheet pan.
- Cover the pan with foil and bake for 25 minutes.
- In the same large bowl, stir together the bell peppers, tomatoes, olives, Italian seasoning, 1/8 teaspoon of salt and 1/8 teaspoon of pepper. Drizzle with the remaining 1 Tablespoon of olive oil and toss to coat evenly. Set aside.
- Season the salmon with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
- Remove the potatoes from the oven, remove the foil and spoon the bell pepper mixture over the cooked potatoes. Arrange the salmon fillets on top.
- Bake, uncovered, for 10 to 15 minutes, or just until the salmon flakes (internal temperature of at least 145°F).
- Sprinkle the lemon zest and lemon juice over the fish and vegetables. Serve immediately.
Nutrition
- Serving Size: 1 salmon fillet with veggies
- Calories: 268
- Sugar: 4 g
- Sodium: 463 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg
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