Mediterranean Baked Salmon
This Mediterranean baked salmon is a fuss-free weeknight winner — tender, flaky fillets nestled into a tray of herb-roasted vegetables, all finished with a bright squeeze of lemon. Everything cooks together in one pan, making it as easy to clean up as it is to eat.
- 4filletsalmon fillet
- 30mlolive oil
- 1tbspdried mixed herbs
- 1wholelemon
- 250gcherry tomatoes- halved
- 1wholecourgette- sliced
- 1wholered onion- sliced
- 1
Preheat the oven and prep the vegetables
Preheat your oven to 200°C (180°C fan / Gas 6). Add the cherry tomatoes, courgette, and red onion to a large baking tray. Drizzle with half the olive oil, season generously with salt and pepper, and toss to coat. Spread into an even layer so the vegetables roast rather than steam.
- 2
Roast the vegetables
Roast the vegetables for 15 minutes, until they begin to soften and take on a little colour at the edges.
- 3
Add the salmon and finish baking
Remove the tray from the oven and nestle the salmon fillets skin-side down among the vegetables. Drizzle with the remaining olive oil and squeeze over the juice of the lemon, then sprinkle the mixed herbs evenly over everything. Return to the oven and bake for a further 18–20 minutes, until the salmon is opaque and flakes easily when pressed gently with a fork.
- 4
Rest and serve
Let the tray rest for 2–3 minutes before serving. Spoon the roasting juices over the salmon and vegetables, and serve straight from the tray with crusty bread or new potatoes on the side.
- 700 kcal
- 40g protein
- 40g fat
- 20g carbs