Baked Salmon with Vegetables and Lemon

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C conventional heat. Line a baking sheet with baking paper.

2. 2

   Toss the potatoes with 1½ tbsp olive oil, the paprika, half the salt and a little pepper. Spread them on the baking sheet and roast for 12 minutes to partially cook them.

   400 g, cut into 2 cm cubes Waxy potatoes2 tbsp Olive oil1 tsp Smoked or sweet paprika¾ tsp Salt½ tsp Black pepper
3. 3

   Toss the zucchini, bell pepper, cherry tomatoes and garlic with the remaining olive oil, the rest of the salt and the pepper. Add to the baking sheet and roast everything for a further 3 minutes.

   1, about 200 g, halved and sliced Zucchini1, about 150 g, cut into strips Red bell pepper150 g Cherry tomatoes2 cloves, finely chopped Garlic2 tbsp Olive oil¾ tsp Salt½ tsp Black pepper
4. 4

   Pat the salmon fillets dry. Stir together the lemon zest and juice, olive oil, parsley and, if desired, the chilli flakes, then brush the mixture over the salmon fillets.

   2, about 160 g each, skinless Salmon fillets1, finely grated zest and 1 tbsp juice Lemon1 tbsp Olive oil15 g, roughly chopped Parsley¼ tsp, optional Chilli flakes
5. 5

   Push the vegetables to the sides slightly and place the salmon on the baking sheet. Bake for 10 to 12 minutes, until the fish flakes easily and reaches an internal temperature of 63°C at its thickest point. The vegetables should be tender and browned around the edges.

   2, about 160 g each, skinless Salmon fillets
6. 6

   Leave the salmon to rest for 2 minutes, then serve with the roasted vegetables and spoon the juices from the baking sheet over the top.

Origin & History

Roasted fish with potatoes, bell pepper, tomatoes and olive oil brings together classic ingredients of Spanish Mediterranean cuisine. The combination of lemon, garlic and parsley evokes simple coastal cooking, where fresh produce and short cooking times take center stage.