One-Dish Baked Salmon with Roasted Vegetables

One-Pot Salmon with Roasted Vegetables


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In just one dish, you can roast up flaky pieces of salmon with a side of tender potatoes, carrots, and mushrooms. Complete your salmon meal with a touch of lemon and a sprinkling of dill.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 1 lb. Baby Potatoes, peeled and halved
  • 3 Tbs. Olive Oil, divided
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 3 Tbs. Lemon Juice
  • 3 Garlic Cloves, minced
  • 1 Tbs. Chopped Fresh Dill
  • 1 C. Baby Carrots
  • 1 C. White Button Mushrooms, sliced
  • 2 8-10 oz. Salmon Filets

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Preheat oven to 400 degrees. Place baby potatoes on a large rimmed baking sheet lined with foil. Drizzle with 2 tablespoons of olive oil and toss to coat. Season with salt and pepper. Flip all potatoes cut-side-down onto the sheet. Bake potatoes for about 25 minutes or until tender, flipping halfway through baking time. Meanwhile, in a medium-sized mixing bowl, combine the remaining olive oil, lemon juice, garlic, dill, and a pinch of salt and pepper. Add baby carrots and mushrooms, and toss to coat. Remove potatoes from oven and stir in the vegetable mixture. Push vegetables to the side. Place the salmon filets skin-side-down on the empty half of the sheet. Season salmon with salt. Continue baking for 10 minutes or until salmon is cooked through. Use a wooden spatula to break up the salmon and stir it into the vegetable mixture.

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