Greek-Style Garlic Herb Salmon with Roasted Veggies
A one-pan Mediterranean meal of tender, flaky salmon fillets marinated in a zesty garlic-herb blend, roasted to perfection with colorful seasonal vegetables like zucchini, bell peppers, red onion, and cherry tomatoes. Finished with lemon juice and fresh herbs for a bright, flavorful dish.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Ingredients
For the Garlic Herb Marinade:
4 (5–6 oz) salmon fillets, skin-on or skinless
3 tbsp olive oil
2 cloves garlic, minced
Juice of 1 lemon (plus zest)
1 tsp dried oregano
1 tsp dried thyme or Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Optional: pinch of paprika or crushed red pepper
For the Roasted Veggies:
1 medium zucchini, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
1/2 tsp dried oregano
Salt and pepper to taste
For Garnish:
Fresh parsley or dill, chopped
Lemon wedges
Optional: crumbled feta cheese
Instructions
1. Marinate the Salmon
In a small bowl, whisk together olive oil, garlic, lemon juice & zest, oregano, thyme, salt, and pepper.
Pat the salmon dry and rub or brush with the marinade. Let it sit for 15–30 minutes (at room temp or chilled if longer).
2. Prepare the Vegetables
Preheat oven to 400°F (200°C).
On a large baking sheet, toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper.
3. Roast Veggies & Salmon Together
Push veggies to the sides of the pan and place salmon fillets in the center.
Bake for 18–22 minutes, depending on salmon thickness, or until salmon flakes easily with a fork and veggies are tender.
Optional: Broil for 2–3 minutes at the end for golden tops.
4. Serve
Plate salmon with veggies, drizzle with extra lemon juice, and sprinkle with fresh parsley or dill. Add crumbled feta if desired.
Notes & Tips
Don’t overbake salmon: 145°F (63°C) internal temperature is ideal.
Veggie variations: Try adding asparagus, broccoli, mushrooms, or baby potatoes.
Serving ideas: Serve over couscous, quinoa, lemon rice, or a simple Greek salad.
Make it spicy: Add a pinch of chili flakes or a swirl of harissa to the marinade.
❓ Frequently asked questions FAQ
Q: Can I grill the salmon instead?
A: Yes! Grill over medium heat for 3–4 minutes per side after marinating.
Q: Can I make this in advance?
A: You can marinate the salmon for up to 12 hours. Cooked salmon and veggies can be refrigerated for 2–3 days.
Q: How do I make it dairy-free?
A: Just skip the feta or use a dairy-free alternative.
Nutritional Information
Calories: 430
Protein: 35g
Carbs: 12g
Fat: 27g
Fiber: 4g