Description
A cozy, flavorful meal perfect for autumn evenings, combining tender, flaky salmon with vibrant roasted fall vegetables. Bursting with the fresh flavors of lemon and herbs, this recipe is simple, healthy, and visually stunning—ideal for weeknight dinners or special gatherings.
Ingredients
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4 salmon fillets (6 ounces each), skin-on or skinless
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2 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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2 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon dried parsley
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Salt and freshly ground black pepper, to taste
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1 small butternut squash, peeled and cubed
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2 cups brussels sprouts, trimmed and halved
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2 medium carrots, peeled and sliced into thin sticks
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1 red bell pepper, sliced
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1 small red onion, sliced
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1 tablespoon balsamic vinegar
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1 tablespoon honey or maple syrup (optional)
Instructions
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Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
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In a large bowl, combine butternut squash, brussels sprouts, carrots, bell pepper, and red onion. Drizzle with 1 tablespoon olive oil, balsamic vinegar, and honey if using. Season with salt and pepper, then toss to coat.
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Spread the vegetables evenly on one side of the baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
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In a small bowl, mix 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, parsley, salt, and pepper. Rub the mixture over the salmon fillets.
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After vegetables have roasted for 20 minutes, place the salmon fillets on the empty side of the baking sheet. Roast for 12-15 minutes, or until the salmon flakes easily with a fork.
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Remove from oven and serve immediately, arranging salmon alongside roasted vegetables. Garnish with lemon slices or fresh herbs if desired.
Notes
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Vegetable substitutions such as sweet potatoes, parsnips, or cauliflower work well. Fresh herbs like dill or basil can replace thyme and rosemary. For extra flavor, brush honey and mustard over salmon during the last 5 minutes of roasting. Ensure vegetables are spread evenly for optimal roasting and avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes