This delicious baked salmon with roasted vegetables is healthy and filling. Salmon provides omega-3 fatty acids and protein, while roasted vegetables like Brussels sprouts, carrots, and onions add vitamins, minerals, and fibre.
– 2 fresh salmon steaks (about 6-8 ounces each)– 1 pound Brussels sprouts, trimmed and sliced in half– 2 medium-sized carrots, peeled and chopped into 1-inch piece– 1 red bell pepper, seeded and chopped– 1 yellow onion, peeled and chopped– 3 tablespoons extra virgin olive oil– 1 teaspoon dried thyme– Salt and pepper to taste
Preheat oven to 400°F. Clean and prepare vegetables. Cut Brussels sprouts in half lengthwise, peel and chop carrots into bite-sized pieces, remove pepper seeds and chop pepper, and peel and chop onion.
Mix the vegetables with 2 tablespoons of olive oil, thyme, salt, and pepper in a large bowl. Evenly distribute seasoned vegetables on a rimmed baking sheet.
Roast the vegetables on the baking sheet for 20–25 minutes, stirring halfway through, until fork-tender and lightly browned.
While the vegetables roast, dry the salmon fillets with paper towels and brush with the remaining 1 tablespoon of olive oil. Add a little salt and pepper.
After the oven timer goes off, remove the baking sheet and push the roasted vegetables to the edges to make room for the salmon fillets. Put fillets skin-side down on the sheet.
Put the baking sheet back in the hot oven and roast for another 10 to 12 minutes, until the salmon is opaque all the way through and flakes easily with a fork.
Take the baking sheet out of the oven. The roasted salmon should go on top of the browned, crisp vegetables. Enjoy this tasty meal!