Instructions
1
Preheat your oven to 200°C (400°F). Line a large baking tray with baking paper. This makes clean-up easy and prevents the salmon and vegetables from sticking.
2
Toss broccoli, zucchini, bell pepper, and cherry tomatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on one half of the baking tray.
3
Place the salmon fillets on the other half of the tray, skin-side down. Mix remaining olive oil, minced garlic, lemon zest, and dried dill together, then spoon this mixture generously over each fillet.
4
Squeeze half the lemon juice over the salmon and vegetables. Season with a little extra salt and pepper. Everything should fit comfortably on the tray without overlapping too much.
5
Bake in the preheated oven for 18–22 minutes until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender with slightly caramelised edges.
6
Squeeze the remaining lemon juice over the cooked salmon, garnish with fresh parsley, and serve immediately straight from the tray for a simple, stunning dinner.
💡 Pro Tip
For extra crispy skin, start the salmon skin-side up for the first 5 minutes, then flip for the remaining cooking time. Use wild-caught salmon for the best flavour and highest omega-3 content.
