One Pan Baked Herb and Parmesan Salmon With Vegetables
Sea Salt Savorings
This one-pan baked herb and parmesan-crusted salmon with roasted lemon garlic broccoli and cheesy carrots is an easy, no-fuss weekday meal that is bursting with fresh flavors!
Servings 5
Calories 506 kcal
- 1- 1.5 lb salmon filet
- 1 tbsp extra virgin olive oil
- pinch of salt
- 1/3 cup grated parmesan cheese
- 1/3 cup Italian seasoned bread crumbs
- 2 cloves of garlic finely chopped
- 1 tsp fresh thyme finely chopped
- 1 tsp fresh rosemary finely chopped
Lemon garlic broccoli
- 1 cup broccoli florets
- 1 tbsp extra virgin olive oil
- 1 garlic clove finely chopped
- 1 tbsp lemon juice
- 1/4 tsp salt
Parmesan thyme carrots
- 1 1/2 cup baby carrots
- 1 tbsp extra virgin olive oil
- 1/3 cup parmesan cheese
- 1 garlic clove finely chopped
- 1 tsp fresh thyme
- 1/4 tsp salt
Prepare the salmon. Preheat the oven to 400 degrees. Lay the salmon skin side down on the parchment paper lined baking sheet. Pay dry the salmon with a paper towel. Brush the olive oil on the salmon, then sprinkle it with a pinch of salt. In a medium sized bowl, combine the Italian bread crumbs, parmesan cheese, garlic, rosemary, and thyme. Sprinkle the parmesan bread crumb mixture over the salmon, then pat it on.
Prepare the broccoli. In the same medium-sized bowl, combine the broccoli, olive oil, lemon juice, garlic, and salt. Mix to combine, then lay in a single layer on the baking sheet.
Prepare the carrots. Use the same medium-sized bowl to combine the carrots, olive oil, parmesan cheese, garlic, thyme, and salt. Stir to combine, then lay in a single layer on the baking sheet.
Bake the salmon and vegetables. Place the baking sheet in the oven and cook for 15- 18 minutes. Remove it from the oven, then slice the salmon into smaller filets. Serve with the vegetables. Mangia!
Calories: 506kcalCarbohydrates: 11gProtein: 52gFat: 27gSaturated Fat: 6gCholesterol: 135mgSodium: 685mgPotassium: 1287mgFiber: 2gSugar: 3gVitamin A: 5625IUVitamin C: 20mgCalcium: 218mgIron: 3mg
Nutrition values are estimates, for exact values consult a nutritionist.