Baked Salmon Platter (Printable)
Tender salmon and fresh vegetables baked with herbs and lemon for a wholesome, elegant meal.
# What You Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skin removed
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper
→ Vegetables
10 - 1 small red onion, sliced
11 - 1 cup cherry tomatoes, halved
12 - 1 medium zucchini, sliced
13 - 1 red bell pepper, sliced
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ Garnish
17 - Lemon wedges
18 - Fresh dill or parsley sprigs
# How To Cook:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped dill, parsley, salt, and pepper in a small bowl.
03 - Place salmon fillets on one side of the prepared baking sheet. Brush each fillet generously with the marinade.
04 - In a medium bowl, toss the sliced onion, halved cherry tomatoes, sliced zucchini, and red bell pepper with olive oil, salt, and pepper. Spread the vegetables evenly on the other side of the baking sheet.
05 - Bake for 20 to 25 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender.
06 - Transfer salmon and vegetables to a serving platter. Garnish with lemon wedges and fresh dill or parsley. Serve immediately.
# Expert Tips:
01 -
- The salmon comes out silky and perfectly cooked every single time, no guesswork required.
- Everything roasts together on one sheet, which means minimal cleanup and maximum flavor without separate pans.
- Fresh herbs and lemon make it taste refined enough for guests but honest enough for a regular Tuesday night.
02 -
- Salmon continues cooking slightly after it comes out of the oven, so pull it out when it looks just barely done—overcooked salmon is dry salmon, and that's a tragedy you can avoid.
- If your fillets are especially thick, you can tent the sheet loosely with foil partway through baking to prevent the top from drying out while the center finishes.
03 -
- Pat your salmon fillets dry before marinading; excess moisture prevents them from developing that light crust and helps the marinade stick properly.
- Arrange vegetables around the salmon rather than underneath it, so they get direct heat and caramelize instead of steam.