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Per serving
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- 1
Season the salmon
Heat the oven to 400F. Cut the salmon into 4 portions and set them in a greased 15x10x1-inch baking pan. Whisk together the oil, balsamic vinegar, minced rosemary, minced garlic, and salt, then brush half of it over the salmon.
- 2
Add the vegetables
Trim the asparagus and cut the red pepper into 1-inch pieces. Toss both in a big bowl with the rest of the oil mixture until coated, then arrange them around the salmon in the pan. Sprinkle everything with the black pepper.
- 3
Roast and serve
Bake 12 to 15 minutes, until the salmon flakes easily with a fork and the vegetables are just tender. Serve with lemon wedges on the side.
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Rosemary Salmon and Veggies
Created by: CleanPlateClub
Ingredients
- 1 1/2 lb salmon fillets
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp fresh rosemary
- 1 garlic
- 1/2 tsp salt
- 1 lb asparagus
- 1 red bell pepper
- 1/4 tsp black pepper
- lemon
Instructions
- Season the salmonHeat the oven to 400F. Cut the salmon into 4 portions and set them in a greased 15x10x1-inch baking pan. Whisk together the oil, balsamic vinegar, minced rosemary, minced garlic, and salt, then brush half of it over the salmon.
- Add the vegetablesTrim the asparagus and cut the red pepper into 1-inch pieces. Toss both in a big bowl with the rest of the oil mixture until coated, then arrange them around the salmon in the pan. Sprinkle everything with the black pepper.
- Roast and serveBake 12 to 15 minutes, until the salmon flakes easily with a fork and the vegetables are just tender. Serve with lemon wedges on the side.