Salmon With Vegetables Recipe

Marinate salmon

Pat salmon fillets dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, chopped dill, 1 tsp salt and 1 tsp black pepper. Brush or spoon the marinade over both sides of the fillets. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook salmon

Preheat oven to 200°C (400°F). If roasting vegetables on same sheet, hold salmon until vegetables are partway cooked (see Vegetables step). To pan-sear: heat 1 tbs olive oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook 4–5 minutes until skin is crisp. Flip and cook 2–4 minutes more until internal temperature reaches 50–55°C (122–131°F) for medium-rare, or longer to desired doneness. For oven finish: transfer skillet or place fillets on a baking sheet lined with parchment and roast 6–8 minutes.

Prepare and par-cook potatoes

Place halved potatoes in a pot, cover with cold salted water, bring to a boil and simmer 8–10 minutes until just tender (not falling apart). Drain and let steam dry for a minute.

Season vegetables

On a large rimmed baking sheet toss par-cooked potatoes, broccoli florets, cherry tomatoes, sliced red pepper, and red onion with 3 tbs olive oil, 2 tsp sliced garlic, 1 tbs fresh thyme or rosemary (if using), 1 tsp kosher salt and 1 tsp black pepper until evenly coated.

Roast vegetables

Spread vegetables in an even layer and roast in the preheated 200°C (400°F) oven for 18–22 minutes, stirring once halfway, until potatoes are golden and vegetables are tender. If cooking salmon on same sheet, remove the pan at 12 minutes, nestle marinated salmon fillets skin-side down among the vegetables and return to oven for 8–10 minutes until salmon is cooked through and vegetables are done.

Plate roasted vegetables and place salmon on top or alongside. Spoon any pan juices over the fish. Scatter chopped fresh dill or parsley and serve with lemon wedges for squeezing.

Serve immediately. Leftovers: refrigerate in an airtight container up to 2 days.