Salmon baked with Brussels sprouts, broccoli and tomatoes is simple enough for a weeknight meal yet impressive enough to wow guests. Its rustic presentation has a homey feel that welcomes everyone. The flavors of garlic, rosemary, oregano and lemon bring a breezy Mediterranean touch. And don’t forget that one-pan meals mean simplicity, minimal clean-up and less stress for the chef!
One-Pan Baked Salmon & Veggies
- 2 salmon steaks skinned
- 2 Tbsp. olive oil
- 3 cloves garlic minced
- 1 Tbsp. dried oregano
- ½ tsp. salt
- ¼ tsp. fresh ground black peppercorn
- 2 sprigs fresh rosemary
- 1 lemon
Preheat oven to 450 degrees F. Spray baking dish or sheet pan with cooking spray.
In large bowl, combine Brussels sprouts, broccoli, 3 Tbsp. olive oil, salt and pepper.
Transfer veggie mix to baking dish, arrange tomatoes in dish and bake for 15 minutes, stopping halfway to toss for even cooking.
Drizzle 1 Tbsp. olive oil on both sides of salmon steaks and press minced garlic onto them. Sprinkle evenly with oregano, salt and pepper.
Remove baking dish from oven; carefully move vegetables to make room for salmon steaks. Top each steak with sprig of rosemary. Bake for another 10-12 minutes or until salmon is cooked through.
Serve with lemon wedges.