Soy-Free Roasted Salmon with Seasonal Vegetables

Elevate your weeknight dinner with this Soy-Free Roasted Salmon with Seasonal Vegetables recipe, a wholesome, flavor-packed dish that’s as visually stunning as it is delicious. Perfectly seasoned salmon fillets are roasted to flaky perfection alongside vibrant cherry tomatoes, tender asparagus, and sweet carrots, all infused with the aromatic charm of fresh rosemary and thyme. A drizzle of olive oil and zesty lemon slices bring just the right amount of brightness, while simple pantry spices keep this dish clean and allergen-friendly. Ready in just under an hour, this one-pan meal is both hassle-free and nutrient-rich, making it an ideal choice for busy evenings or casual entertaining. Serve it warm straight out of the oven for a satisfying, soy-free culinary experience that’s perfect for feeding a family of four.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Salmon fillets
• 3 tablespoons Olive oil
• 1 whole Lemon
• 4 pieces Garlic cloves
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 2 cups Cherry tomatoes
• 1 pound Asparagus spears
• 3 medium Carrots
• 1 tablespoon Fresh rosemary
• 1 tablespoon Fresh thyme

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a baking sheet with parchment paper or lightly oil it to prevent sticking.

Step 3

Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Step 4

Slice the lemon into thin rounds and place a couple of slices on top of each salmon fillet.

Step 5

Peel and thinly slice the garlic cloves. Scatter them over the salmon and baking sheet.

Step 6

Trim the asparagus by removing the woody ends and cut carrots into 1/2-inch thick diagonal slices.

Step 7

In a large bowl, combine the cherry tomatoes, asparagus, and carrots. Drizzle with the remaining 2 tablespoons of olive oil. Add the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, tossing everything to coat.

Step 8

Place the seasoned vegetables around the salmon on the baking sheet.

Step 9

Sprinkle the fresh rosemary and thyme over the vegetables and salmon.

Step 10

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

Step 11

Remove from the oven and let it rest for a few minutes. Serve the salmon with the roasted vegetables, and garnish with any remaining lemon slices if desired.

Nutrition Facts

Serving size	(1569.9g)

Amount per serving	% Daily Value*
Calories	1558.4

Total Fat 99.3g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 4.2g
Cholesterol 200mg	0%
Sodium 1740.5mg	0%
Total Carbohydrate 58.1g	0%
Dietary Fiber 26.9g	0%
Total Sugars 24.0g
Protein 120.8g	0%

Vitamin D 0IU	0%
Calcium 263.9mg	0%
Iron 15.8mg	0%
Potassium 2414.0mg	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: 55.5%

Protein: 30.0%

Carbs: 14.4%