Mediterranean Glazed Salmon with Roasted Cauliflower & Zucchini Medley
This Mediterranean-inspired salmon dish brings together a sweet and savory glaze, flaky oven-baked salmon, and a colorful roasted vegetable medley. Cauliflower and zucchini roast until they’re crisp on the edges and tender inside, while the glaze balances lemon, garlic, herbs, and a touch of honey. It’s a simple sheet-pan meal that tastes bright, fresh, and satisfying without a lot of prep. Serve it with rice, quinoa, or couscous for a full dinner.
Time
Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes
Ingredients
For the Salmon
4 salmon fillets (4–6 oz each)
1 tablespoon olive oil
Salt and black pepper, to taste
Mediterranean Glaze
2 tablespoons olive oil
2 tablespoons honey or maple syrup
1 tablespoon lemon juice
1 teaspoon lemon zest
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon thyme
Pinch of red pepper flakes (optional)
Roasted Cauliflower & Zucchini Medley
2 cups cauliflower florets
2 cups zucchini, sliced
1 small red onion, sliced (optional but recommended)
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried oregano or Italian seasoning
Salt and black pepper, to taste
Garnish
Fresh parsley or dill
Lemon wedges
Instructions
Heat the oven
Set it to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
Prepare the vegetables
Add cauliflower, zucchini, and red onion to a large bowl. Season with olive oil, paprika, oregano, salt, and pepper. Spread them in a single layer on the baking sheet. Roast for 12 minutes.
Prepare the glaze
In a small bowl mix olive oil, honey, lemon juice, lemon zest, garlic, paprika, oregano, thyme, and a pinch of red pepper flakes.
Season the salmon
Pat the salmon dry. Brush with olive oil and season with salt and pepper.
Add the salmon to the tray
After the vegetables have roasted for 12 minutes, push them aside and place the salmon fillets in the center. Spoon the glaze evenly over each fillet.
Finish roasting
Roast for another 10–12 minutes, depending on thickness. The salmon should flake easily when pressed gently.
Serve
Plate the salmon with the roasted vegetables. Spoon extra glaze from the tray over the top. Finish with parsley and lemon wedges.
Tips
Dry the salmon for better browning and to help the glaze stick.
If your cauliflower pieces are large, cut them smaller so they roast at the same rate as the zucchini.
Don’t overcrowd the pan. Space allows everything to crisp.
For a more caramelized glaze, broil the salmon for 1–2 minutes at the end.
Brush extra glaze on the salmon halfway through roasting for stronger flavor.
If your salmon fillets vary in size, remove the smaller ones earlier so they don’t overcook.
A silicone brush helps spread the glaze evenly without disturbing the seasoning.
Add sliced cherry tomatoes to the veggies if you want extra sweetness.
Variations
Mediterranean Herb Butter Salmon
Replace the glaze with a mix of soft butter, garlic, lemon zest, dill, and oregano.
Spicy Chili-Lemon Salmon
Add harissa paste or chili flakes to the glaze for more heat.
Roasted Veggie Upgrade
Add bell peppers, eggplant cubes, or mushrooms for more variety.
Low-Carb Bowl
Serve with cauliflower rice instead of grains.
Honey Mustard Glazed Salmon
Swap half the honey with Dijon mustard for a tangier flavor.
Creamy Finish
Serve with a spoon of tzatziki or a lemon garlic yogurt sauce.
Mediterranean Grain Bowl
Layer the salmon and vegetables over quinoa or couscous with olives and feta.
FAQ
Can I use frozen salmon?
Yes. Thaw fully and pat dry before glazing.
Can I swap the vegetables?
Absolutely. Broccoli, peppers, mushrooms, and eggplant work well.
How do I know the salmon is done?
It should flake easily with a fork. Internal temperature should be around 135–140°F.
Can I make the glaze ahead?
Yes. Store it in the fridge up to 3 days. It may thicken slightly; just stir it before using.
Does the recipe work in an air fryer?
Yes. Air fry the salmon at 375°F for 8–10 minutes and roast vegetables separately.
How do I store leftovers?
Keep them in the fridge for up to 2 days. Reheat gently or enjoy the salmon cold in a salad.
Nutrition (Approximate per serving, 4 servings)
Calories: 480
Protein: 34g
Carbs: 19g
Fat: 30g
Fiber: 4g
Sodium: 310mg
Conclusion
This Mediterranean glazed salmon is an easy way to bring bold flavor and balanced nutrition to your table. The sweet lemon-garlic glaze complements the flaky salmon, while the roasted cauliflower and zucchini add gentle char and color. Everything cooks on one pan, cleanup stays simple, and the recipe adapts easily to any season. Whether you’re cooking for guests or making a simple weeknight dinner, this dish always turns out satisfying and full of fresh Mediterranean character.