OVEN-BAKED SALMON WITH TOMATOES & ZUCCHINI

A light, Mediterranean-style dish with flaky salmon, juicy tomatoes, and tender zucchini—simple, healthy, and packed with flavor. Perfect for weeknights or an elegant yet easy dinner.

 Time & Servings

• Prep time: 10 minutes
• Bake time: 18–22 minutes
• Total time: ~30 minutes
• Serves: 4

 Ingredients

Main

• 4 salmon fillets (120–150 g / 4–5 oz each), skin on or off
• 2 medium zucchinis, sliced into half-moons
• 1½ cups cherry tomatoes (whole or halved)
• 3 tbsp olive oil

Seasoning

• 3 cloves garlic, minced
• 1 tsp dried oregano or Italian seasoning
• ½ tsp paprika (smoked or sweet)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• Zest of 1 lemon (optional but recommended)

To Finish

• Juice of ½–1 lemon
• Fresh parsley or basil, chopped
• Optional: crumbled feta or grated Parmesan

 Instructions

1. Preheat

• Preheat oven to 200°C / 400°F.
• Line a baking sheet or lightly oil a baking dish.

2. Season Vegetables

• In a bowl, toss zucchini and tomatoes with:
  • 2 tbsp olive oil
  • Half the garlic
  • Oregano, paprika, salt, and pepper
• Spread evenly on the baking sheet.

3. Add Salmon

• Place salmon fillets among the vegetables.
• Drizzle with remaining 1 tbsp olive oil.
• Sprinkle with remaining garlic, lemon zest, and a pinch of salt & pepper.

4. Bake

• Bake uncovered for 18–22 minutes, until:
  • Salmon flakes easily with a fork
  • Vegetables are tender and lightly roasted

(For extra color, broil/grill for 2 minutes at the end.)

5. Finish & Serve

• Squeeze fresh lemon juice over everything.
• Garnish with herbs and optional feta or Parmesan.

 Serving Suggestions

• With steamed rice, quinoa, or couscous
• Alongside roasted potatoes
• With crusty bread to soak up juices
• Over mixed greens for a warm salad

 Nutrition Highlights (Approx.)

• High in omega-3 fatty acids
• Lean protein
• Low-carb & heart-healthy
• Mediterranean-diet friendly

 Nut & Allergen Information

Contains:

• ✅ Fish (salmon)

Nut-Free:
✔ Yes

Gluten-Free:
✔ Yes (naturally)

Dairy-Free:
✔ Yes (omit cheese)

 Q & A

Q: Can I use frozen salmon?

A: Yes. Thaw completely and pat dry before baking for best texture.

Q: How do I know when salmon is done?

A: It should flake easily and reach an internal temperature of 63°C / 145°F.

Q: Can I add more vegetables?

A: Absolutely—bell peppers, red onion, asparagus, or mushrooms work well.

Q: Can I make this ahead?

A: Best fresh, but leftovers keep up to 2 days refrigerated.

Q: Can I use foil?

A: Yes. Foil keeps it juicy; uncovered gives better roasting and color.

Q: Is this good for weight loss?

A: Yes—high protein, low carb, and very satisfying.

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

Latest posts by Sara Mitchell (see all)

• Zero-Point Creamy Chicken Salad (High-Protein & Guilt-Free) - May 18, 2026
• Easy Southwest Egg Muffins (Healthy Meal Prep) - May 18, 2026
• Italian Spaghetti Salad (Vibrant & Flavor-Packed) - May 17, 2026