Ingredients
Scale
- 1 salmon fillet (skin-on or off)
- 1 cup baby potatoes, halved
- 1 small zucchini, sliced
- 1/2 cup cherry tomatoes
- 1 1/2 tbsp olive oil (divided)
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- Salt & pepper
- Fresh parsley or basil (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss potatoes, zucchini, and cherry tomatoes in 1 tbsp olive oil, salt, and pepper. Spread evenly on the tray.
- Rub salmon with 1/2 tbsp olive oil, paprika, garlic powder, salt, and pepper. Place on the tray with the veggies.
- Roast for 20–25 minutes, or until salmon flakes easily and potatoes are fork-tender. Tomatoes should be blistered, and zucchini golden.
- Garnish with chopped fresh parsley or basil and a drizzle of olive oil or lemon juice. Serve warm.
Notes
- Use skin-on salmon for extra flavor and crispy edges.
- Swap zucchini with yellow squash or bell peppers for variety.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 85 mg