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High-Protein Baked Salmon with Roasted Vegetables for Longevity

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This High-Protein Baked Salmon with Roasted Vegetables delivers 34g of omega-3-rich protein to support heart health, brain function, and healthy aging. Ready in just 35 minutes, this vibrant one-pan meal combines tender salmon fillets with colorful roasted vegetables seasoned with herbs and lemon. Perfect for easy weeknight dinners and meal prep.

Ingredients

For the Salmon:

  • 2 salmon fillets (6 oz/170g each), skin-on or skinless
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tsp dried dill or Italian seasoning
  • Salt and black pepper to taste
  • Lemon slices for garnish
  • Fresh parsley for garnish

For the Roasted Vegetables:

  • 1 cup broccoli florets
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into chunks
  • 1 medium zucchini, sliced into half-moons
  • ½ red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • Salt and black pepper to taste

Instructions

  • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Pat salmon fillets dry with paper towels.
  • In a small bowl, mix 1 tablespoon olive oil, lemon juice, minced garlic, dill, salt, and pepper. Brush mixture over both sides of salmon fillets. Set aside.
  • In a large bowl, toss broccoli, cherry tomatoes, bell pepper, zucchini, and red onion with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  • Spread vegetables in a single layer on the prepared baking sheet, leaving space for the salmon. Place salmon fillets on the sheet, skin-side down if using skin-on.
  • Bake for 18-20 minutes, until salmon flakes easily with a fork and reaches 145°F internal temperature, and vegetables are tender and lightly caramelized.
  • Remove from oven and let rest for 2-3 minutes. Garnish salmon with fresh lemon slices and parsley. Serve immediately.

Notes

  • Wild-caught Alaskan salmon has highest omega-3 content.
  • Store leftovers separately for up to 3 days; great in salads.
  • Swap vegetables: try asparagus, Brussels sprouts, or carrots.
  • At 425°F: cook 15-17 min. At 375°F: cook 22-25 min.
  • Don’t overcrowd pan—use two sheets if needed for crispy veggies.
  • Already dairy-free, paleo, Whole30, and gluten-free.

Find it online: https://highproteinlongevity.com/high-protein-baked-salmon-with-roasted-vegetables-for-longevity-34g-protein/