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Baked Salmon with roasted vegetables

average rating is 3 out of 5, based on 150 votes

Indulge in a delightful culinary experience with our Baked Salmon with Roasted Vegetables. Tender salmon fillets marinated in zesty flavors, paired with a medley of perfectly roasted low-carb vegetables. This low-carb, high-protein dish is not only suitable for diabetics and compatible with the SOZA weightloss program, but it's also a delicious and nutritious choice that will leave you feeling satisfied and energized. Discover a taste sensation that's both healthy and satisfying!

Here are some serving suggestions/tips:

Serve the Baked Salmon with Roasted Vegetables with a squeeze of fresh lemon juice for an extra burst of flavor.

Garnish the dish with chopped fresh herbs like parsley or dill to add a touch of freshness.

Pair it with a side of cauliflower rice or a simple green salad to complete the meal.

Consider adding a dollop of Greek yogurt or a drizzle of homemade lemon-tahini sauce for a creamy element.

Don't forget to adjust portion sizes according to your dietary needs and consult with a healthcare professional or nutritionist for personalized advice.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low carb High protein Diabetic-friendly Keto-friendly High omega-3 fatty acids main meal lunch dinner Low calorie Gluten-free Dairy-free Grain-free Paleo-friendly Nut-free Egg-free Soy-free Clean eating Heart-healthy Weight loss Mediterranean diet Vitamin-rich Fiber-rich Energy-boosting Muscle-building Metabolism-boosting

Ingredients

For the salmon:

2 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
1 teaspoon of lemon juice
Salt and pepper to taste
1 teaspoon dried dill (optional)

For the roasted vegetables:

2 cups mixed low-carb vegetables (such as broccoli florets, cauliflower florets, bell peppers, zucchini, and asparagus), chopped into bite-sized pieces
1 tablespoon olive oil
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme

Directions

Preheat your oven to 400°F (200°C).
In a small bowl, mix together the olive oil, lemon juice, salt, pepper, and dried dill (if using). Place the salmon fillets in a baking dish and drizzle the mixture over them, ensuring they are evenly coated. Set aside to marinate for about 10 minutes.
In a separate bowl, combine the chopped vegetables with olive oil, salt, pepper, garlic powder, and dried thyme. Toss well to coat the vegetables evenly.
Spread the seasoned vegetables on a baking sheet lined with parchment paper, making sure they are in a single layer. Place the baking sheet in the preheated oven and roast for about 15-20 minutes or until the vegetables are tender and slightly browned.
While the vegetables are roasting, place the marinated salmon fillets in the oven and bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Once both the salmon and vegetables are cooked, remove them from the oven. Serve the salmon alongside the roasted vegetables, and optionally, garnish with fresh herbs such as parsley or dill.