Salmon is not only a nutrient-packed fish, rich in omega-3 fatty acids, but it’s also incredibly versatile and delicious. This recipe takes your salmon game to the next level by pairing it with roasted vegetables and a tangy marinade, creating a meal that’s light, flavorful, and satisfying. With a combination of fresh lemon, soy sauce, and mustard, this baked salmon dish brings a zesty punch to the tender fish, while the roasted vegetables add a perfect complement of sweetness and texture. Ideal for both weeknight dinners and special occasions, this recipe is simple yet impressive.
Ingredients:
- 4.5 pounds salmon (preferably filleted)
- 2.5 oz vegetable oil (plus extra for frying)
- Salt to taste
- Freshly ground black pepper to taste
- Fish seasoning (with salt, or use your favorite seafood spice blend)
- Juice of 1 lemon
- 3 large onions, sliced
- 1 lemon, sliced
- 4 large tomatoes, sliced
- 2 oz butter (for extra richness)
- 2 zucchinis, sliced
- 1 bell pepper, sliced
- 0.5 lb cherry tomatoes, whole
- 1 tbsp French mustard (Dijon works well)
- 0.2 cups soy sauce
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Marinate the Salmon
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the vegetable oil, lemon juice, mustard, soy sauce, fish seasoning, salt, and pepper.
- Whisk these ingredients until well combined to create a marinade.
- Place the salmon fillet in a large baking dish or on a sheet of aluminum foil.
- Allow the salmon to marinate for about 15-20 minutes while you prepare the vegetables.
Step 2: Prepare the Vegetables
- Slice the onions, zucchinis, and bell pepper.
- In a large frying pan, heat a small amount of vegetable oil over medium heat. Lightly sauté the onion slices until they turn soft and translucent, about 5 minutes.
- In the same pan, sauté the zucchini slices until they are lightly golden but still firm, about 3 minutes per side. Set aside the sautéed vegetables.
Step 3: Assemble the Salmon and Vegetables
- Once the salmon has marinated, arrange the sautéed onions and zucchini, along with the raw sliced tomatoes, bell peppers, and whole cherry tomatoes around the salmon in the baking dish.
- Place thin slices of lemon on top of the salmon for an extra burst of citrus flavor.
- Dot the salmon and vegetables with small pieces of butter to add richness as it bakes.
Step 4: Bake the Salmon
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the salmon for about 25-30 minutes, depending on the thickness of your fillet.
- For the last 5-7 minutes of baking, remove the foil to allow the top of the salmon to lightly brown.
Step 5: Serve
- Once the salmon is cooked, remove it from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley.
- Serve the baked salmon with the roasted vegetables on the side, and drizzle any leftover sauce from the baking dish over the fish for extra flavor.
Conclusion:
This zesty baked salmon dish offers a delightful combination of flavors— the tangy lemon and mustard marinade balances the richness of the salmon, while the roasted vegetables bring natural sweetness and texture. The addition of fresh parsley as a garnish brightens up the plate, making this dish not only healthy but visually appealing. Whether you’re cooking for family or friends, this easy yet sophisticated recipe is sure to be a hit. Serve it with a light green salad or some crusty bread for a complete meal!