Here’s a One-Pan Salmon & Veggies recipe that’s keto-friendly, easy to make, and packed with flavor! 🐟🥦
Ingredients:
- 2 salmon fillets (6 oz each)
- 2 tbsp olive oil (or melted butter)
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp Dijon mustard (optional, for extra flavor)
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano (or Italian seasoning)
- 1/4 tsp red pepper flakes (optional, for spice)
Veggies:
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes, halved
- 1/2 small zucchini, sliced
- 1/2 small bell pepper, sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat Oven:
- Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Marinade:
- In a small bowl, mix olive oil, lemon juice, garlic, Dijon mustard, paprika, salt, pepper, oregano, and red pepper flakes.
- Season the Salmon & Veggies:
- Place salmon fillets on the baking sheet.
- Drizzle half the marinade over the salmon.
- In a separate bowl, toss veggies with olive oil, salt, and pepper. Spread them around the salmon.
- Bake:
- Roast for 12-15 minutes, or until salmon flakes easily with a fork.
- For extra crispiness, broil for the last 2 minutes.
- Serve & Enjoy:
- Garnish with fresh parsley and lemon wedges.
- Serve as-is or with a side of cauliflower rice or a simple green salad.
Tips:
✅ Extra Crispy Skin? Sear salmon in a pan for 2 minutes before baking.
✅ Want More Flavor? Add a pat of garlic butter on top of each fillet before serving.
✅ Different Veggies? Swap zucchini for asparagus or green beans.
Would you like a creamy sauce to go with it? 😊
