Oven-Baked Salmon with Summer Vegetables and Lemon Herbs
Juicy salmon bakes in the oven together with zucchini, cherry tomatoes and bell pepper and is seasoned lightly with lemon and fresh herbs. A dollop of creamy herb yogurt goes well with it.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 600 g Salmon fillet, skinless
- 2 pc Zucchini
- 500 g Cherry tomatoes
- 1 pc Yellow bell pepper
- 1 pc Red onion
- 2 pc Garlic cloves
- 3 tbsp Olive oil
- 1 pc Lemon
- 1 tsp Oregano, dried
- 1 bunch Dill
- 1 bunch Parsley
- 150 g Greek yogurt
- Salt
- Black pepper
Method
- Preheat the oven to 200 °C conventional heat (top and bottom).
- Wash the zucchini, halve lengthwise and cut into thick slices. Remove the seeds from the bell pepper and cut into pieces. Cut the onion into thin wedges. Finely chop the garlic.
- Spread the vegetables, cherry tomatoes and garlic on a large baking sheet, drizzle with 2 tbsp olive oil, season with salt and pepper and sprinkle with oregano. Roast in the oven for about 15 minutes.
- Halve the lemon, zest one half and squeeze the juice from it. Finely chop the dill and parsley. Mix the yogurt with the lemon zest, some of the herbs, salt and pepper.
- Season the salmon fillets with salt and pepper and brush them with the remaining olive oil. Push the vegetables slightly to the side on the baking sheet and place the fish in between.
- Bake the tray for another 12 to 15 minutes until the salmon is cooked through and can easily be flaked with a fork.
- Drizzle the salmon with lemon juice, sprinkle with the remaining herbs and serve with the vegetables and the herb yogurt.