Ingredients:

2 salmon fillets

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

1 tablespoon lemon juice

Salt and pepper to taste

1 cup baby potatoes, halved

1 cup baby carrots

1 cup broccoli florets

1 tablespoon olive oil

Salt and pepper to taste

 

Preparation: 

Preheat the oven to 375°F (190°C).

Place the salmon fillets on one side of a baking sheet lined with parchment paper.

In a small bowl, mix together olive oil, minced garlic, chopped fresh parsley, chopped fresh dill, lemon juice, salt, and pepper.

Brush the olive oil and herb mixture over the salmon fillets, making sure they are evenly coated.

On the other side of the same baking sheet, arrange halved baby potatoes, baby carrots, and broccoli florets.

Drizzle olive oil over the vegetables and toss them to coat with the oil. Season with salt and pepper to taste.

Bake in the preheated oven for 15-20 minutes or until the salmon flakes easily with a fork and the vegetables are tender.

Serve the lemon herb salmon with roasted vegetables for a simple and nutritious dinner.

 

Nutritional Value (approx. per serving):

Calories: 400 kcal

Carbohydrates: 25g

Protein: 30g

Fat: 20g

Fiber: 5g

Sugar: 5g