Balsamic Roasted Salmon & Veggies

4 reviews

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

Coline
Coline
Very easy
751

8 minutes

Prep time

25 minutes

Cook time

613 cal.

Per serving

Utensils

Oven, Parchment paper, Sheet Tray, Knife

recipe

Fingerling potatoes

Step 1

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

Fingerling potatoes

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!

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy613 cal.
Fat28 g
Carbohydrates56 g
Protein43 g
Fiber9 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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