Zesty Roasted Salmon with Veggie Medley

An easy weeknight dinner win bursting with flavor and color!

Ingredients :

For the Salmon:

2 salmon fillets (skin-on or skinless)

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp lemon zest

Salt & black pepper to taste

1 tbsp fresh parsley, chopped (for garnish)

For the Roasted Veggie Medley:

1 cup baby potatoes, halved

1 zucchini, sliced

1 yellow squash, sliced

1 cup cherry tomatoes

2 tbsp olive oil

1 tsp Italian seasoning

Salt & pepper to taste

How to Make It :

Season the Salmon Right:

Rub salmon with olive oil, paprika, garlic powder, lemon zest, salt, and pepper. Let it sit while veggies roast. This blend creates a zesty, smoky crust that’s a total flavor bomb dinner move!

Roast the Veggies to Golden Perfection:

Toss baby potatoes, zucchini, squash, and cherry tomatoes in olive oil, Italian seasoning, salt, and pepper. Roast at 425°F for 20 minutes. These roasted veggie vibes bring bold color and flavor to every bite.

Roast or Sear the Salmon:

After the veggies hit the 20-minute mark, push them aside and place salmon on the same sheet. Roast everything together for 12–15 minutes, or sear salmon in a skillet for crispy edges. Either way, it’s a weeknight dinner glow-up.

Garnish & Plate:

Sprinkle fresh parsley over the salmon and veggies. Serve hot with lemon wedges if desired. This is your go-to easy, healthy meal with restaurant-level presentation.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serving: 2 persons

Calories: ~540 per serving | Protein: ~42g per serving