Balsamic Roasted Salmon & Veggies

A 1-pan salmon, potato & tomato dinner that's both easy & elegant!

Coline
Coline
8 minutesPrep time
25 minutesCook time
613 cal.Per serving

Utensils

Oven, Parchment paper, Baking pan

recipe

Potatoes (baby)

Step 1

Preheat the oven to 400°F. Wash & halve the baby potatoes. Transfer them to a parchment-lined baking pan.

Potatoes (baby)

Step 2

Drizzle them with olive oil. Season with salt & pepper. Bake for 10 min at 400°F.

Shallot
Cherry tomatoes

Step 3

Peel & quarter the shallots. Wash the cherry tomatoes.

Cherry tomatoes
Rosemary (dried)
Shallot
Balsamic vinegar

Step 4

Remove the pan from the oven. Add the tomatoes, shallots, dried rosemary & balsamic vinegar.

Step 5

Mix it all together. Then bake for 5 min.

Salmon (fresh)

Step 6

Remove the pan from the oven. Stir again. Lay the salmon fillets over top the potatoes & tomatoes. Bake for 10 min, or until the salmon is cooked to your liking.

Step 7

Remove from oven.

Step 8

Dinner's served!

Nutrition facts

Average estimated amount for one serving

Energy613 cal.
Fat28g
Carbohydrates56g
Protein43g
Fiber9g

On average, one serving of the recipe "Balsamic Roasted Salmon & Veggies" contains 613 Energy, 28 g of Fat, 56 g of Carbohydrates, 43 g of Protein, 9 g of Fiber.

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Balsamic Roasted Salmon & Veggies
Very easy