Low Sodium Roasted Salmon with Seasonal Vegetables

Delight in the fresh, vibrant flavors of this Low Sodium Roasted Salmon with Seasonal Vegetables—a wholesome, heart-healthy meal that's as nutritious as it is delicious. Perfectly roasted salmon fillets are brushed with a zesty olive oil, garlic, and lemon mixture, allowing natural flavors to shine without the need for excess salt. Paired with a medley of colorful seasonal vegetables, including Brussels sprouts, baby carrots, zucchini, and red bell pepper, all infused with aromatic rosemary and thyme, this one-pan recipe is a breeze to prepare. Ready in just 45 minutes, it's an ideal weeknight dinner for those seeking a flavorful, low-sodium option that doesn't sacrifice taste. Serve this vibrant dish straight from the oven for a satisfying, guilt-free meal that’s as beautiful as it is nourishing.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces salmon fillets
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic cloves
• 2 tablespoons fresh parsley
• 1 teaspoon black pepper
• 1 pound baby carrots
• 1 pound brussels sprouts
• 1 large red bell pepper
• 2 medium zucchini
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a large baking sheet with parchment paper.

Step 3

Minimize sodium by using fresh ingredients and maximizing natural flavors.

Step 4

In a small bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic cloves, fresh parsley, black pepper, and lemon zest. Mix well.

Step 5

Place the salmon fillets on one side of the prepared baking sheet.

Step 6

Brush each salmon fillet generously with the olive oil mixture.

Step 7

Trim and halve the Brussels sprouts, slice the red bell pepper into strips, and cut the zucchinis into half-moon chunks.

Step 8

Toss the baby carrots, brussels sprouts, red bell pepper, and zucchini with the remaining tablespoon of olive oil, fresh rosemary, and fresh thyme in a separate bowl.

Step 9

Spread the vegetable mixture in a single layer on the other side of the baking sheet.

Step 10

Roast in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and easily flakes with a fork.

Step 11

Meanwhile, occasionally stir the vegetables to ensure even roasting.

Step 12

Once done, remove from the oven and let rest for a couple of minutes.

Step 13

Serve the salmon fillets immediately, accompanied by the roasted seasonal vegetables.

Nutrition Facts

Serving size	(2045.1g)

Amount per serving	% Daily Value*
Calories	1996.3

Total Fat 112.9g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 8.3g
Cholesterol 209.1mg	0%
Sodium 5112.8mg	0%
Total Carbohydrate 127.5g	0%
Dietary Fiber 40.7g	0%
Total Sugars 65.8g
Protein 131.0g	0%

Vitamin D 0IU	0%
Calcium 390.8mg	0%
Iron 10.0mg	0%
Potassium 2807.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 25.6%

Carbs: 24.9%