One-pan roasted salmon with broccoli and tomatoes

One-pan roasted salmon with broccoli and tomatoes-feature-in-the-baking-dish

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5 from 14 reviews

One-pan roasted salmon with broccoli and tomatoes, an easy delicious way to have a wonderful healthy, quick meal, that is both colorful and delicious! Try it today!


  • 2 x 4-oz. fresh or frozen salmon fillets
  • 2-3 tablespoons evo oil, divided
  • 1/2 tsp dried oregano
  • salt & pepper
  • 1 cup cherry or grape tomatoes, halved
  • 1 1/2 cups broccoli florets, blanched
  • 1  garlic clove

Lemon-herb vinaigrette

  • 1 tablespoon lemon juice + 1 tsp lemon zest
  • 1 tablespoon evo oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon basil, chopped
  • 1 tablespoon parsley, chopped


  1. Thaw salmon, if using frozen fillets. Then, rinse, and pat dry.
  2. Wash and cut florets from a small head of broccoli. Place in boiling water and blanch for 5 -7 minutes. Drain and set aside.
  3. Preheat the oven to 400°F/200°C.
  4. Line a baking pan/sheet with parchment paper. Season your salmon fillets on both sides with evo oil, salt, pepper, and oregano. Put them on the prepared baking sheet.
  5. In a medium bowl, add the blanched broccoli florets, the halved cherry (or grape) tomatoes, the garlic, 1 tablespoon evo oil, salt and pepper. Toss well. Place on the baking sheet around the salmon.
  6. Bake in the preheated oven for about 15 minutes or until salmon has an internal temperature of 145°F.
  7. In the meantime, make the vinaigrette.

Lemon-herb vinaigrette

  1. Remove 1 tsp of zest from a washed, organic lemon, then squeeze 1 tablespoon lemon juice in a measuring cup or small bowl. Add the evo oil, chopped basil and parsley, maple syrup, and a pinch of salt, optional. Whisk well. Taste and adjust if needed.
  2. Drizzle over salmon and vegetables before serving.
  3. Enjoy!
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