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One Pan Baked Salmon with Vegetables – Healthy Kosher Dinner

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One-pan baked salmon with vegetables is an easy, healthy dinner. Sweet potatoes, zucchini, red pepper and red onion roast with olive oil, garlic and oregano, and salmon fillets join them partway through, finished with lemon and parsley.

Timing Is Everything

Start the sweet potatoes and onion first, since they take longest. Add the zucchini and peppers partway through, and the salmon when the vegetables are about halfway done, so everything finishes together. The salmon is done at 145°F. If the vegetables need more time, remove the fish and keep roasting them.

Kosher Notes

This meal is pareve. Salmon is kosher. If you follow the custom of keeping fish separate from meat, serve it as its own meal.

Leftovers

Leftovers keep for 3 days and reheat gently in the oven.

One Pan Baked Salmon with Vegetables – Healthy Kosher Dinner
This easy one pan baked salmon with vegetables delivers a complete kosher dinner with minimal cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 pieces salmon fillets 6 oz each, skin removed
  • 2 medium sweet potatoes cut into 1-inch chunks
  • 2 medium zucchini cut into 1-inch rounds
  • 1 large red bell pepper cut into strips
  • 1 large red onion cut into wedges
  • 3 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 1 medium lemon juiced and zested
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 teaspoon dried oregano
  • 1/4 cup fresh parsley chopped

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the sweet potato chunks, red onion wedges, bell pepper strips, and zucchini rounds with 2 tablespoons olive oil, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and oregano until well coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Make sure they're not overcrowded. Bake for 15 minutes.
  4. While vegetables are cooking, pat salmon fillets dry with paper towels. Brush both sides with remaining 1 tablespoon olive oil and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Remove the baking sheet from oven and push vegetables to the edges, creating space in the center. Place salmon fillets in the cleared spaces.
  6. Drizzle lemon juice over salmon and vegetables, then sprinkle lemon zest on top. Return to oven and bake for 10-12 more minutes, until salmon flakes easily with a fork and vegetables are tender.
  7. Remove from oven and let rest for 2-3 minutes. Sprinkle with fresh chopped parsley before serving.

Notes

Salmon is done when it reaches an internal temperature of 145°F. If your vegetables aren't tender after the full cooking time, remove the salmon and continue cooking vegetables for a few more minutes. Leftovers keep in the refrigerator for up to 3 days and can be reheated gently in the oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 420mg 18%
Dietary Fiber 5g 18%
Total Sugars 12g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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