Baked Salmon with Vegetables and Olives
A simple sheet-pan dinner featuring salmon fillets baked with bell peppers, tomatoes, and black olives, finished with fresh lemon and basil.
- Total time
- 35 min
- Servings
- 4
- Calories
- 380
- Protein
- 34g
Ingredients
- 4 fillets salmon fillets
- 2 bell peppers
- 1 pint cherry tomatoes
- ½ cup black olives
- 1 lemon
- 3 tablespoons olive oil
- ¼ cup basil leaves
- 1 teaspoon salt
Instructions
- 1
Preheat oven to 400°F. Slice 2 bell peppers into strips and halve 1 pint cherry tomatoes. Place them on a large baking sheet.
- 2
Drizzle the vegetables with 2 tbsp olive oil and 1/2 tsp salt. Toss to coat, then spread in an even layer. Roast for 10 minutes.
- 3
Remove the sheet from the oven. Push vegetables to the sides and place 4 salmon fillets in the center. Drizzle with remaining 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
- 4
Scatter 1/2 cup black olives over the vegetables. Return to oven and bake until salmon is opaque and flakes easily, about 12-15 minutes.
- 5
Slice 1 lemon into wedges. Serve salmon and vegetables with lemon wedges and 1/4 cup fresh basil leaves scattered on top.
Tools you’ll need
- baking sheet
- knife
- cutting board
- mixing spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
