Healthy Gourmet Kitchen

Baked Vegetables with Salmon

Average: 4.9 (8 votes)
(8 votes)
Baked Vegetables with Salmon
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20 min.
ready in 50 min.
Ready in

Healthy, because

Even smarter

Salmon with vegetables is always a good idea! Salmon is rich in essential omega-3 fatty acids, which keep the heart and blood vessels fit and help to jog the memory. The protein from salmon is good for building muscle and is easily digestible in cooked form.

Feel free to vary the vegetable selection according to the season! This makes salmon with vegetables more varied. For the low carb version you can simply leave out the potatoes or replace them with even more vegetables.


18 ounces waxy potatoes
olive oil (for the pan)
4 tablespoons olive oil
1 teaspoon Sea salt
1 teaspoon freshly ground peppers
6 ounces dry white wine
2 Fennel bulb
1 zucchini
4 scallions
4 Salmon (each about 5 oz.)
6 sprigs rosemary
4 sprigs thyme
2 tablespoons Caper
How healthy are the main ingredients?
potatoolive oilrosemarythymeolive oilFennel bulb

Preparation steps


Preheat the oven to 375° F.


Peel, rinse and slice potatoes. Spread in an oiled baking dish, drizzle with 2-3 tablespoons of oil and season with salt and pepper. Add some wine and bake in preheated oven for about 10 minutes.


Rinse and dry fennel, cut into strips. Rinse, trim and slice zucchini. Rinse and dry scallions, cut into 2- 3" long pieces. Combine scallions with zucchini and fennel, add to potatoes, and bake for 10 more minutes. Add more wine as needed.  


Rinse and pat dry salmon. Heat 2 tablespoons of oil in a nonstick pan and cook salmon for about 1 minute per side or until golden brown.

Rinse and shake dry herbs. Add sprig of rosemary and 2-3 spring of thyme to vegetables together with capers. Season with salt and pepper and bake for 10 more minutes. Remove from oven, top with salmon and serve.