Mediterranean Salmon & Roasted Veggie Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 35 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein
445 cal
40g protein
15g carbs
25g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Salmon fillets
- 1/2 cup Cherry tomatoes
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 1/2 tbsp Olive oil
- 1 Lemon
- 2 Garlic cloves
- 1/2 tsp Dried oregano
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C).
- Chop zucchini and red bell pepper into bite-sized pieces. Toss vegetables with 1 tablespoon olive oil, half the garlic (minced), oregano, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- While vegetables are roasting, season salmon fillets with salt, pepper, and remaining garlic. Heat 1 tablespoon olive oil in a skillet over medium heat.
- Cook salmon skin-side down for 4-5 minutes, then flip and cook another 3-4 minutes until cooked through.
- Slice lemon and prepare cherry tomatoes. After roasting, toss vegetables with cherry tomatoes and a squeeze of lemon juice.
- Assemble bowls: divide roasted vegetables and tomatoes among serving bowls, top with a salmon fillet, and garnish with additional lemon wedges if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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