Baked Salmon Platter (Printable Version)
Tender salmon baked with herbs and lemon, paired with roasted vegetables for an elegant, healthy dish.
# What You Need:
→ Fish
01 - 4 salmon fillets, skin removed, approximately 6 oz each
→ 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
# Directions:
01 - Set the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped dill, parsley, salt, and freshly ground black pepper in a small bowl until combined.
03 - Place salmon fillets on one side of the prepared baking sheet and brush each fillet generously with the marinade.
04 - In a mixing bowl, combine sliced onion, halved cherry tomatoes, sliced zucchini, and red bell pepper with olive oil, salt, and black pepper. Spread the mixture evenly on the opposite side of the baking sheet.
05 - Bake in the preheated oven for 20 to 25 minutes until the salmon is opaque and flakes easily with a fork, and vegetables are tender.
06 - Transfer salmon and vegetables to a serving platter. Garnish with lemon wedges and fresh dill or parsley sprigs. Serve immediately.
# Expert Tips:
01 -
- Everything cooks on a single sheet, which means one pan to clean and minimal time standing at the stove.
- The salmon stays impossibly tender while the vegetables caramelize just enough to taste like something special, all without fussing.
- It feels fancy enough to serve when people are coming over, but casual enough for a weeknight when you want something nourishing without drama.
02 -
- Don't marinate the salmon for more than 30 minutes, or the acid in the lemon juice will start to cook and firm the fish before it even hits the oven.
- Check the salmon at 20 minutes; a few extra minutes can push it from tender to dry, and every oven has moods.
03 -
- Let the salmon sit at room temperature for five minutes before cooking; it bakes more evenly and stays moister.
- If your salmon fillets are thick or thin, adjust cooking time accordingly—thick pieces might need an extra five minutes, thin ones might be done in 18.