Roasted Salmon with Mediterranean Vegetables
This one-pan salmon dish combines fresh fish fillets with colorful vegetables including potatoes, mushrooms, bell peppers, and zucchini, all tossed in Italian dressing and herbs. The Mediterranean flavors from kalamata olives and basil create a vibrant, healthy meal that's perfect for busy weeknights. Everything roasts together on a single pan, making cleanup effortless while delivering tender, flaky salmon and perfectly cooked vegetables. The combination of textures and the herb-infused dressing makes this a satisfying dinner that feels both rustic and refined.
Ingredients
- 4 salmon fillets or steaks, 1/2 inch thick
- 1 lb salmon fillets or steaks, 1/2 inch thick
- 3 cups refrigerated unpeeled potato wedges, from 1 lb 4-oz bagsweet potato chunks1:1nutrient-dense
Cut into similar sized pieces
- 1 ½ cups small whole fresh mushrooms
- ½ medium red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into 1/2-inch pieces
- ½ cup Italian dressingolive oil mixed with herbs1:1healthy
Use 1/4 cup olive oil with dried oregano and garlic powder
- ½ teaspoon dried basil leaves
- ½ cup large pitted kalamata or ripe olives
Instructions
- 1
Heat oven to 425°F and spray 15x10-inch pan with cooking spray
- 2
Place salmon, potatoes, mushrooms, bell pepper and zucchini in pan
- 3
Brush with half of the dressing and sprinkle with basil
- 4
Bake for 20 minutes
- 5
Add olives to pan and stir vegetables slightly
- 6
Drizzle remaining dressing over salmon and vegetables
- 7
Bake 5 to 10 minutes longer until fish flakes easily with fork and potatoes are tender
Tips
Use a rimmed baking sheet to prevent vegetables from sliding off during roasting
Cut vegetables into similar sizes for even cooking
Let salmon rest at room temperature for 10 minutes before roasting for more even cooking
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Prep vegetables up to 4 hours ahead, keep refrigerated
Serve immediately while salmon is hot and vegetables are tender
Common Mistakes
Don't overcook salmon to avoid dryness
Cut vegetables uniformly to prevent uneven cooking
Don't skip stirring vegetables to ensure even browning
Substitutions
Use 1/4 cup olive oil with dried oregano and garlic powder
Cut into similar sized pieces
FAQ
Can I use frozen vegetables instead of fresh?
Fresh vegetables work best for texture, but you can use frozen. Thaw and pat dry first, and reduce cooking time by 5 minutes to prevent overcooking.
What if I don't have Italian dressing?
Mix olive oil with dried herbs like oregano, basil, and garlic powder. Add a splash of lemon juice and season with salt and pepper.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10-15 minutes to maintain texture.