Baked salmon with vegetables

Twenty-five minutes, one pan and salmon that stays moist. The trick is in the order.

35 min
Total time: 35 min
Hands-on: 2 servings
Servings: 480 cal
Per serving: Easy
Difficulty: Oven
Method

Photo: Gerda Arendt · CC0

Ingredients

2 servings

Nutrition facts

per serving

480cal

Protein: 38 g32 %
Carbs: 14 g12 %
Fat: 30 g56 %
Fiber: 6 g
Sugarstotal, including the natural sugars in fruit and dairy: 8 g

Approximate values, calculated from food composition tables. They vary with the brands and cuts you use.

Step by step

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Baked salmon with vegetables

Twenty-five minutes, one pan and salmon that stays moist. The trick is in the order.

1Step 1 of 5

Vegetables onto the pan

Heat the oven to 400 °F (200 °C). Cut the zucchini into thick half-moons and the pepper into strips. Spread them on the sheet pan with the broccoli, drizzle with two tablespoons of oil, add salt and pepper, and toss with your hands.

2Step 2 of 5

13 minutes, vegetables only

Put the pan in for 13 minutes. That's how long they need to start browning before the fish goes in.

13:0013 min · 13 minutes, vegetables only

3Step 3 of 5

Prepare the salmon meanwhile

Pat the fillets dry with paper towels, salt them and rub them with the rest of the oil, the dill and the zest of half a lemon.

Tip: Zest has much more aroma than juice and doesn't make the fish watery.

4Step 4 of 5

Salmon on top, 12 more minutes

Take out the pan, make two gaps among the vegetables and lay the fillets in skin side down. Add a few lemon slices and return to the oven for 12 minutes.

Tip: The rule is roughly 10 minutes for every ¾ inch (2 cm) of thickness. If your fillet is very thin, check at 9.

12:0012 min · Salmon on top, 12 more minutes

5Step 5 of 5

Check doneness and serve

The salmon is ready when it flakes apart when pressed with a fork but the center is still a deep pink. If it's uniformly pale inside, it's overcooked.

About this recipe

The mistake with almost all baked salmon is putting it in at the same time as the vegetables. The fish needs twelve minutes and the vegetables twenty-five: if they go in together, the salmon comes out dry, with that chalky texture nobody likes.

The fix is simple: vegetables first, salmon later. That's it. With that one change the salmon stays juicy, pink in the middle and flakes apart.

It's 38 grams of protein per serving and one of the quickest fish dinners there is.

Tips for getting it right

Skin side down protects the flesh from the direct heat of the pan and acts as insulation.
If you buy frozen salmon, thaw it in the fridge the night before and dry it very well. Extra water steams it instead of roasting it.
A squeeze of lemon when serving, never before: acid starts to cook the fish.

Variations

Honey mustard

Mix a teaspoon of Dijon mustard with a teaspoon of honey and brush it over the salmon before baking. Caramelized on top, it's spectacular.

With potatoes

Replace half the vegetables with thinly sliced potatoes and give the first bake 5 more minutes.

Storage

2 days in the fridge. Cold, it's delicious flaked over a salad, better than reheated.

Questions

Frequently asked questions

How long does salmon take in the oven?

About 12 minutes at 400 °F (200 °C) for a fillet about 1 inch (2.5 cm) thick. The general rule is 10 minutes per ¾ inch. Any longer than needed is what dries it out.

How do I know when salmon is done?

Press with a fork: it should flake easily but keep a pink, slightly translucent center. If it's the same matte color all the way through, it's overdone. With a thermometer, 125–130 °F (52–54 °C) in the center for moist salmon.

Can I use frozen salmon?

Yes, as long as you thaw it in the fridge first and dry it well. Straight from the freezer to the oven it turns watery and it's hard to get it right.

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