Lemon Herb Baked Salmon with Roasted Broccoli and Cherry Tomatoes
By @chef1
A healthy and vibrant dish featuring baked salmon with lemon and herbs, served alongside roasted broccoli and cherry tomatoes. Perfect for a light and flavorful meal.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 (6-ounce) fillets Salmon fillets
- ●2 cups Broccoli florets
- ●1 cup Cherry tomatoes
- ●2 tablespoons Olive oil
- ●1/2, sliced Lemon
- ●2 tablespoons, chopped Fresh dill
- ●2 tablespoons, chopped Fresh parsley
- ●1/4 teaspoon Salt
- ●1/4 teaspoon Black pepper
- ●Pinch (optional) Red pepper flakes
Instructions
- 1Preheat oven to 400°F (200°C).
- 2In a bowl, toss broccoli and cherry tomatoes with 1 tablespoon of olive oil, salt, pepper, and red pepper flakes (if using).
- 3Spread the vegetables on a baking sheet.
- 4Place salmon fillets on the same baking sheet, alongside the vegetables.
- 5Drizzle the salmon with the remaining 1 tablespoon of olive oil. Top with lemon slices, dill, and parsley.
- 6Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork and the vegetables are tender.
- 7Serve immediately.
Recipe details
- Category
- Main course
- Preparation
- 49 minutes
- Cooking
- 14 minutes
Estimated total: 63 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Initial setup: 5 min planning allowance (setup)
- Prep broccoli and cherry tomatoes: 10 min planning allowance (vegetable_prep)
- Prep lemon, dill, and parsley: 5 min planning allowance (simple_prep)
- Preheat oven to 400°F (200°C): 15 min planning allowance (oven_preheat)
- Toss broccoli and cherry tomatoes with olive oil and seasonings: 3 min planning allowance (mix)
- Spread vegetables on baking sheet: 2 min planning allowance (transfer)
- Place salmon fillets on baking sheet: 2 min planning allowance (transfer)
- Drizzle salmon with olive oil, top with lemon, dill, and parsley: 5 min planning allowance (assemble)
- Serve immediately: 2 min planning allowance (transfer)
- Red pepper flakes are optional.
- Salmon fillets: Stated package net weight
- Generic salmon chosen as type not specified. Mass unit, portion_id is null.
- Broccoli florets: USDA cup, chopped or diced portion weight
- Cherry tomatoes: USDA cup cherry tomatoes portion weight
- Olive oil: USDA tablespoon portion weight
- Lemon: USDA fruit (2-3/8" dia) portion weight
- Half of a medium lemon.
- Fresh dill: USDA cup sprigs portion weight
- Used cup sprigs portion for 2 tablespoons (1/8 cup).
- Fresh parsley: USDA tbsp portion weight
- Salt: USDA tsp portion weight
- Black pepper: USDA tsp, ground portion weight
- Excludes optional Red pepper flakes
- Salmon fillets: 340.19 g · USDA reference 173689
- Broccoli florets: 176 g · USDA reference 170379
- Cherry tomatoes: 149 g · USDA reference 170457
- Olive oil: 27 g · USDA reference 171413
- Lemon: 42 g · USDA reference 167746
- Fresh dill: 1.11 g · USDA reference 172233
- Fresh parsley: 7.6 g · USDA reference 170416
- Salt: 1.5 g · USDA reference 173468
- Black pepper: 0.57 g · USDA reference 170931
- Red pepper flakes: optional ingredient excluded
salmon · broccoli · cherry tomatoes · baked
Estimated nutrition per serving
375 calories · 37.7 g protein · 11.2 g carbohydrate · 20.5 g fat · 4 g fiber · 412 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Excludes optional Red pepper flakes Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: