Alright, let’s be honest—sometimes you just want dinner to make your kitchen smell like a dream and feel like it took barely any effort. That’s exactly what this Garlic Lemon Salmon with Roasted Veggies does. Crispy edges on the salmon, a fresh zing from bright lemon and garlic, and veggies that roast to tender perfection with some caramelized goodness around the edges. Trust me, this is a plate full of “Wow, did I really make this?” kind of magic. Plus, it’s all done in one oven session which means less clean-up and more time to relax or sneak bites while no one’s looking.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
4 salmon fillets (about 6 ounces each), skin on
1 lemon, thinly sliced + juice of 1/2 lemon
4 cloves garlic, minced
1/4 cup olive oil, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano (optional)
1 pound mixed veggies (such as baby carrots, broccoli florets, and red bell pepper chunks)
How I Make It
Step 1:
Preheat your oven to 425°F. On a large rimmed baking sheet, toss the mixed veggies with 2 tablespoons olive oil, half the minced garlic, a pinch of salt, and pepper. Spread them out in a single layer so they roast evenly and get those nice caramelized edges.
Step 2:
Pop the veggies in the oven and roast for about 10 minutes while you prep the salmon. This head start helps everything finish together beautifully.
Step 3:
Pat the salmon fillets dry with paper towels (this helps the skin get crispy). In a small bowl, mix remaining olive oil, garlic, lemon juice, salt, pepper, and oregano if you’re using it.
Step 4:
After the veggies have roasted 10 minutes, pull the pan out and carefully push veggies toward the edges. Place salmon fillets skin-side down in the center. Pour the garlic lemon mixture over the salmon and arrange lemon slices on top.
Step 5:
Return the pan to the oven and roast for another 10-12 minutes, or until salmon flakes easily with a fork and the skin is crispy. The veggies should be tender and golden around the edges by now.
Step 6:
Serve it all up warm, spooning some of the garlicky pan juices over the salmon and veggies. The aroma alone will have you digging in before the plating is even done.
Variations & Tips
Swap in asparagus, zucchini, or cherry tomatoes for a different veggie mix.
For extra crispy salmon skin, pat it very dry and don’t overcrowd the pan.
Add a sprinkle of red pepper flakes to the garlic lemon sauce if you like a little heat.
Use fresh herbs like dill or parsley instead of oregano for a different flavor profile.
If your salmon is thick, give it a quick sear skin-side down in a pan before roasting to boost crispiness.
Leftover salmon works beautifully chopped into salads or pasta the next day.
How I Like to Serve It
I love serving this dish with a side of fluffy quinoa or buttery mashed potatoes for extra comfort. During warmer months, it pairs wonderfully with a fresh green salad tossed with a lemon vinaigrette. It’s also perfect for a casual weeknight dinner but elegant enough for guests, especially when you add a crisp white wine alongside.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, warm gently in a skillet with a splash of water or olive oil to avoid drying out the salmon.
Closing: This Garlic Lemon Salmon with Roasted Veggies recipe always hits the spot because it’s simple, full of flavor, and feels like a little kitchen celebration every time.
