Servings4
Ingredients
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Instructions
- Heat the oven to 210°C (410°F). Cut the vegetables into similar-sized pieces and toss them with oil, salt and pepper.
- Roast the vegetables for 15 minutes first, turning once. Mix lemon, garlic and thyme and brush it over the salmon.
- Add the salmon to the tray and roast for another 12–16 minutes, until the fish is just cooked and the vegetables are browned at the edges.
- Finish with herbs or a squeeze of citrus and serve straight from the tray with golden potatoes with Parmesan and herbs.
Kitchen note: Add lemon or fresh herbs just before serving to keep the flavours bright.
Why you'll like this recipe
- Lemon, garlic and thyme gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: golden potatoes with Parmesan and herbs.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Cut the vegetables to a similar size so they cook evenly.
- Give dense vegetables a head start before adding the salmon.
- Use the tray juices and fresh herbs to finish rather than adding lots of extra sauce.
What to serve with it
Serve with golden potatoes with Parmesan and herbs. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.