🐟 Salmon and Veggie Plate
👩🍳 Serves: 2
(easily doubled for more)
🧾 Ingredients
For the salmon:
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2 salmon fillets (5–6 oz each), skin on or off
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1 tbsp olive oil
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Salt & pepper
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½ tsp garlic powder or minced garlic
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½ tsp smoked paprika or lemon pepper (optional)
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Juice of ½ lemon + lemon wedges for serving
For the veggies (choose 2–3):
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1 zucchini, sliced
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1 red bell pepper, sliced
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1 cup broccoli florets
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½ red onion, sliced
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1 cup cherry tomatoes (optional)
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1–2 tbsp olive oil
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Salt & pepper
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Optional: balsamic vinegar, garlic, or fresh herbs (thyme, rosemary, parsley)
Optional sides:
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½ cup cooked quinoa, brown rice, or couscous per person
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Yogurt dill sauce or tzatziki (for drizzling)
🔪 Instructions
1. Prep the veggies:
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Preheat oven to 425°F (220°C).
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Toss chosen veggies with olive oil, salt, pepper, and optional herbs or balsamic.
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Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and slightly charred.
2. Cook the salmon (choose one method):
Pan-seared:
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Pat salmon dry, season both sides.
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Heat olive oil in a skillet over medium-high heat.
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Place salmon skin-side down (if using skin) and cook 4–5 minutes.
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Flip and cook another 2–4 minutes, or until internal temp reaches 125–130°F (medium) or 140°F (well done).
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Finish with lemon juice.
Oven-baked (can go in with the veggies):
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Place seasoned salmon on a separate parchment-lined baking tray.
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Bake at 400°F (200°C) for 12–15 minutes, depending on thickness.
3. Assemble your plate:
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Add a scoop of quinoa/rice if using.
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Arrange roasted veggies and top or side with the salmon fillet.
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Drizzle with lemon juice, olive oil, or yogurt-dill sauce.
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Garnish with fresh herbs or lemon zest.
🥗 Make It a Meal:
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Add avocado slices or a poached egg for extra richness.
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Drizzle with a tahini or green goddess dressing for a flavor boost.
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Want crunch? Sprinkle with toasted seeds or nuts.