Baked Salmon Platter (Print Version)
Tender salmon with herb marinade, baked with roasted vegetables for a vibrant, healthy dish.
# What You 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
# How to Make It:
01 - Set oven to 400°F. Line a large baking sheet with parchment paper or grease it lightly.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper until combined.
03 - Arrange salmon fillets on one side of the baking sheet and brush generously with the marinade.
04 - In a medium bowl, toss onion, cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper. Spread vegetables on the other side of the baking sheet.
05 - Bake for 20 to 25 minutes until salmon is opaque and flakes easily, and vegetables are tender.
06 - Transfer salmon and vegetables to a platter. Garnish with lemon wedges and fresh herbs. Serve immediately.
# Expert Hints:
01 -
- It tastes restaurant-quality but comes together faster than takeout.
- One sheet, minimal cleanup—your future self will thank you.
- The lemon and dill combination is so bright it feels like a mood lifter on the plate.
02 -
- Salmon continues cooking for a minute after it comes out of the oven, so pull it out just before it looks fully done—this keeps it tender and moist instead of dry.
- Don't crowd the baking sheet; if your vegetables overlap too much, they steam instead of roast and won't get those caramelized edges that add depth.
03 -
- Buy salmon fillets at the fish counter and ask them to remove the skin for you—it saves 30 seconds and ensures it's done right.
- Room-temperature salmon cooks more evenly than cold fish straight from the fridge, so take it out 10 minutes before baking.