Why You’ll Love This Recipe
- One-pan convenience: Minimal cleanup with everything cooked on one sheet pan.
- Healthy and balanced: Packed with protein, healthy fats, and nutrient-rich vegetables.
- Bursting with flavor: Garlic, herbs, and paprika elevate this simple dish.
- Quick and easy: Ready in just 45 minutes with only 15 minutes of prep time.
- Customizable: Easily swap or add your favorite vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets
- Baby potatoes
- Zucchinis
- Olive oil
- Garlic
- Dried thyme
- Dried oregano
- Paprika
- Salt and pepper
- Fresh parsley
- Lemon wedges
Directions
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Toss halved baby potatoes with olive oil, half the garlic, thyme, oregano, paprika, salt, and pepper. Spread on the prepared baking sheet and roast for 15 minutes.
- Toss zucchini slices with olive oil, salt, and pepper.
- Remove the baking sheet, push the potatoes to one side, and add the zucchini and salmon fillets. Drizzle the salmon with olive oil and season with garlic, paprika, salt, and pepper.
- Roast everything for 12-15 minutes until the salmon is flaky and cooked through.
- Garnish with fresh parsley and serve with lemon wedges.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Calories: 350 per serving
Variations
- Vegetable swaps: Substitute zucchini with asparagus, green beans, or broccoli.
- Spices: Add smoked paprika, cumin, or chili flakes for extra flavor.
- Herb butter: Top the salmon with a dollop of garlic herb butter before roasting.
- Gluten-free: This recipe is naturally gluten-free.
- Low-carb: Replace potatoes with cauliflower or radishes for a keto-friendly version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a preheated oven at 175°C (350°F) for 8-10 minutes or microwave for 1-2 minutes.
- Freezing: Not recommended as the texture of the zucchini and potatoes may change after freezing.
FAQs
1. Can I use frozen salmon fillets?
Yes, thaw the salmon completely and pat it dry before using.
2. What other vegetables work well in this recipe?
Asparagus, green beans, cherry tomatoes, or carrots are great options.
3. Can I cook this on a grill instead of an oven?
Yes, use a grill-safe tray or aluminum foil for the vegetables and cook the salmon directly on the grill.
4. How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and has an internal temperature of 63°C (145°F).
5. Can I use sweet potatoes instead of baby potatoes?
Absolutely! Sweet potatoes add a touch of natural sweetness to the dish.
6. Is this recipe suitable for meal prep?
Yes, prepare and portion the meal into containers for easy lunches or dinners.
7. Can I use skin-on salmon fillets?
Yes, the skin will help keep the salmon moist during cooking.
8. What’s the best type of salmon for this recipe?
Atlantic or wild-caught salmon fillets are ideal for their mild flavor and flaky texture.
9. Can I make this dairy-free?
This recipe is already dairy-free.
10. How do I prevent the salmon from drying out?
Avoid overcooking and ensure the salmon is brushed with olive oil for added moisture.
Conclusion
Easy One-Pan Salmon with Potatoes and Zucchini is a fantastic recipe that’s simple, nutritious, and bursting with flavor. With its one-pan convenience and versatility, this dish will quickly become a family favorite. Serve it on a busy weeknight or impress your guests with a wholesome and delicious meal!
Easy One-Pan Salmon with Potatoes and Zucchini
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Easy One-Pan Salmon with Potatoes and Zucchini is a healthy, flavorful dinner ready in just 45 minutes. Perfect for busy weeknights, this one-pan recipe is packed with tender salmon, crispy potatoes, and seasoned zucchini for a delicious, nutritious meal.
Ingredients
- 4 salmon fillets
- 1 lb baby potatoes, halved
- 2 zucchinis, sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Toss baby potatoes with 2 tbsp olive oil, half the garlic, thyme, oregano, paprika, salt, and pepper. Spread on the baking sheet and roast for 15 minutes.
- Toss zucchini slices with 1 tbsp olive oil, salt, and pepper.
- Push potatoes to one side of the sheet and add zucchini and salmon. Drizzle salmon with olive oil, season with remaining garlic, paprika, salt, and pepper.
- Roast for 12-15 minutes or until salmon is flaky and cooked through.
- Garnish with parsley and serve with lemon wedges.
Notes
- Substitute zucchini with asparagus, green beans, or broccoli.
- Add a dollop of garlic herb butter on salmon before roasting for extra flavor.
- For a low-carb version, replace potatoes with cauliflower or radishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
