Hey there, friends!
Are you in the mood for a simple, delicious meal? I’ve got just the thing!
Today, I’m sharing my baked salmon with zucchini and squash recipe.
It’s healthy, flavorful, and comes together in no time.
Perfect for a busy weeknight or a laid-back weekend dinner.
Let’s dive into this tasty dish!
Possible Ingredient Alternatives
Salmon can be replaced with firm white fish like cod or halibut for a milder flavor, or with chicken breast for a non-seafood option. Adjust cooking time as needed, as these alternatives may cook faster or slower than salmon. For a plant-based meal, use thick slices of eggplant or portobello mushrooms, which provide a meaty texture and absorb flavors well.
Zucchini and yellow squash can be substituted with other summer squashes like pattypan or crookneck squash, maintaining similar flavors and textures. For a different nutrient profile, try using cubed sweet potatoes or butternut squash, increasing cooking time slightly to ensure they become tender.
Green beans can be swapped with asparagus spears or sugar snap peas for a similar crisp-tender vegetable option. These alternatives cook in about the same time as green beans and pair well with the other ingredients. For a heartier dish, consider using broccoli florets or Brussels sprouts, which may require a few extra minutes of cooking time.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 80-90 g
- Fat: 30-40 g
- Carbohydrates: 30-35 g
Ingredients
- 1 pound salmon fillet
- 2 cups diced zucchini
- 2 cups diced yellow squash
- 1 pound trimmed green beans
- A few sprigs of rosemary
- 1/2 lemon, split
- Salt, to taste
- Pepper, to taste
- A drizzle of olive oil
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C).
While the oven is heating, prepare a baking sheet or jelly roll pan (a pan with edges) by lining it with parchment paper.
This will prevent sticking and make clean-up easier.
Step 2: Arrange the Salmon and Vegetables
Place the salmon fillet in the center of the prepared pan.
Surround the salmon with your choice of vegetables.
Fresh rosemary will add an aromatic touch, so include some sprigs among the vegetables.
This setup will allow the flavors to mingle while baking.
Step 3: Add Lemon and Seasoning
Cut one half of a lemon into thin slices and lay them on top of the salmon.
With the other half of the lemon, squeeze fresh lemon juice over the entire sheet pan, ensuring the salmon and vegetables are well-coated.
Add salt and pepper to taste, and drizzle olive oil over the salmon and veggies to enhance flavor and aid roasting.
Step 4: Bake to Perfection
Place the sheet pan in the preheated oven and bake for 20 minutes, or until the salmon is cooked through and the vegetables are tender.
The salmon should flake easily with a fork and have a slightly opaque center.
Step 5: Serve and Enjoy
Once the salmon and vegetables are done, remove the pan from the oven.
Serve immediately while everything is hot, and enjoy your flavorful, nutritious meal with freshly baked salmon and roasted vegetables.
