Mediterranean Roasted Salmon & Summer Veggie Medley
This Mediterranean-inspired roasted salmon dish is a light, colorful, and satisfying meal perfect for warm-weather dining. The flaky salmon pairs beautifully with tender roasted baby potatoes, zucchini, and juicy cherry tomatoes, all tossed in olive oil and herbs for a fresh, sun-kissed flavor. It’s a wholesome dinner that comes together in under 40 minutes and requires just one sheet pan, making cleanup effortless.
Time
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Serves: 2
Ingredients
1 salmon fillet (skin-on or off)
1 cup baby potatoes, halved
1 small zucchini, sliced
½ cup cherry tomatoes
1½ tbsp olive oil (divided)
½ tsp paprika
¼ tsp garlic powder
Salt & pepper, to taste
Fresh parsley or basil, for garnish
Instructions
Preheat the Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the Vegetables
In a medium bowl, toss the halved baby potatoes with 1 tablespoon olive oil, a pinch of salt, pepper, paprika, and garlic powder. Spread them on the baking sheet and roast for 15 minutes.
Add the Zucchini and Tomatoes
Remove the baking sheet, add the sliced zucchini and cherry tomatoes, and toss everything together lightly. Push the vegetables to one side to make room for the salmon.
Prepare the Salmon
Brush the salmon fillet with the remaining ½ tablespoon olive oil. Season it with salt, pepper, and a light sprinkle of paprika for color.
Roast Everything Together
Place the salmon on the baking sheet beside the veggies. Return to the oven and roast for another 12–15 minutes, or until the salmon flakes easily with a fork and the veggies are golden and tender.
Serve
Transfer to a plate, drizzle with a touch of extra virgin olive oil, and garnish with chopped parsley or basil.
Tips
Use even-sized potatoes so they roast uniformly. If they’re large, cut them into quarters.
Don’t overcrowd the pan. Space out the veggies and salmon to allow proper caramelization.
Check salmon doneness by pressing lightly—it should flake easily and appear opaque in the center.
Add lemon zest or juice before serving to brighten the dish and balance the olive oil’s richness.
Use parchment paper to prevent the salmon skin from sticking and to simplify cleanup.
Toss veggies halfway through roasting for even browning.
Opt for wild-caught salmon for a deeper, cleaner flavor and better texture.
Finish with a drizzle of good olive oil or a touch of balsamic glaze for a Mediterranean flair.
Variations
Herb Variation: Replace paprika with a mix of dried oregano and thyme.
Citrus Twist: Add lemon or orange slices under the salmon for subtle citrus aroma.
Spicy Kick: Sprinkle crushed red pepper flakes over the veggies before roasting.
Add Olives & Capers: For more Mediterranean depth, toss in a handful of Kalamata olives or capers.
Roasted Garlic Variation: Add a few whole garlic cloves to the pan for sweet roasted flavor.
Veggie Swap: Substitute zucchini with bell peppers, asparagus, or eggplant.
Cheesy Touch: Top with crumbled feta or grated Parmesan before serving.
Pesto Finish: Spoon a little basil or sun-dried tomato pesto over the salmon before roasting.
Q&A
Q: Can I use frozen salmon?
A: Yes, just thaw it completely and pat dry before seasoning to prevent excess moisture.
Q: What other fish works in this recipe?
A: Cod, trout, or sea bass are excellent alternatives with similar cooking times.
Q: Can I meal-prep this?
A: Absolutely. Store leftovers in airtight containers for up to 3 days. Reheat gently in the oven or a skillet.
Q: How can I make it more filling?
A: Serve it with couscous, quinoa, or a side of roasted chickpeas.
Q: Is it okay to remove the salmon skin before roasting?
A: Yes. Skin-on gives more flavor and prevents sticking, but skin-off works fine too.
Q: Can I make it in an air fryer?
A: Yes. Cook at 390°F (200°C) for 10–12 minutes, checking halfway for even cooking.
Q: What wine pairs best?
A: A crisp white like Sauvignon Blanc or Pinot Grigio complements the citrusy, herbal notes.
Nutrition
(Per Serving)
Calories: ~410 kcal
Protein: 34 g
Carbohydrates: 15 g
Fat: 25 g
Fiber: 3 g
Sodium: 180 mg
(Values may vary based on salmon size and added ingredients.)
Conclusion
This Mediterranean Roasted Salmon & Summer Veggie Medley is a vibrant, nourishing meal that captures the essence of coastal cooking. It’s fast, fresh, and balanced—ideal for weeknights or a relaxed dinner with friends. With its bright colors, crisp vegetables, and perfectly cooked salmon, it’s a dish that brings a taste of the Mediterranean to your table with minimal effort.