Baked Salmon Platter (Printer-friendly)
Salmon fillets baked with fresh herbs, lemon, and served with roasted vegetables for a wholesome meal.
# What you'll need:
→ Fish
01 - 4 salmon fillets (6 oz each), skin removed
→ 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
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or grease lightly.
02 - Whisk olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper in a small bowl until combined.
03 - Arrange salmon fillets on one side of the baking sheet and brush generously with the marinade.
04 - Toss onion, cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper in a mixing bowl. Spread on the other side of the baking sheet.
05 - Bake for 20 to 25 minutes or until salmon is opaque and flakes easily with a fork, and vegetables are tender.
06 - Transfer salmon and vegetables to a platter. Garnish with lemon wedges and fresh herbs. Serve immediately.
# Expert Tips:
01 -
- The salmon stays impossibly tender because you're not overcooking it, and the herb marinade does all the heavy lifting.
- Everything bakes on one sheet, so cleanup is almost nonexistent and you feel like a genius for pulling off something this elegant.
- It tastes restaurant-quality but takes less time than ordering takeout and feels way better for your body.
02 -
- Don't marinate salmon for more than 30 minutes or the lemon juice will start to cure the flesh and change its texture in ways you don't want; it's not a long braise.
- Check the salmon a minute or two before the recipe says it's done—ovens vary wildly and overcooked salmon turns dry faster than almost any other protein.
- Pat your salmon dry before brushing with marinade so the flavors actually stick instead of sliding off; a quick paper towel makes the difference between glossy and slippery.
03 -
- Make extra marinade if you have time; brush it onto the plated fish right before serving for an extra hit of freshness and a glossy finish.
- Room-temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out 10 minutes before baking if you remember.