Mediterranean Lemon Baked Salmon with Zucchini and Peppers

Name: Mediterranean Lemon Baked Salmon with Zucchini and Peppers
Total time: 25 min
Yield: 2 people
Ingredients: 10.5 oz Salmon Fillets; 1 medium Zucchini; 1 large Bell Peppers; 0.5 medium Red Onion; 2 cloves Garlic; 3.5 oz Spinach; 1 whole Lemons; 1.5 tbsp Olive Oil; 1 tsp Sea Salt; 0.5 tsp Black Pepper

Low Carb • Keto • Gluten-Free • Dairy-FreeUnder 30 MinsHigh ProteinSheet PanDinnerMediterranean

Easy

25min

380kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A light, healthy, and low-carb Mediterranean-inspired salmon bake loaded with fresh vegetables and zesty lemon.

Welcome to your new favorite weeknight dinner: the Mediterranean Lemon Baked Salmon with Zucchini and Peppers. If you are looking for healthy, diet-friendly ideas that do not sacrifice flavor, this vibrant and nutrient-packed dish is exactly what you need. Following a balanced lifestyle is so much easier when you have a go-to recipe like the Mediterranean Lemon Baked Salmon with Zucchini and Peppers in your culinary arsenal. We combine high-quality protein from fresh salmon with a beautiful array of low-carb vegetables, including crisp zucchini and sweet bell peppers, to create a meal that is as visually stunning as it is delicious. Baking the fish ensures it remains tender and flaky while locking in those heart-healthy omega-3 fatty acids. The magic truly happens when the zesty, bright acidity of fresh lemons meets the robust, savory notes of fresh garlic and extra virgin olive oil. This classic Mediterranean flavor profile elevates the humble vegetables into a restaurant-quality side dish without any heavy sauces or hidden sugars. Plus, finishing the meal with a bed of lightly wilted spinach adds an extra boost of iron and dietary fiber, keeping this dish incredibly diet-friendly. Whether you are following a keto, paleo, or gluten-free diet, the Mediterranean Lemon Baked Salmon with Zucchini and Peppers fits perfectly into your meal plan. It is a fantastic sheet pan wonder that minimizes cleanup while maximizing nutritional value. Enjoy the process of roasting these wholesome ingredients, and savor every nourishing bite of this guilt-free, high-protein feast!

Ingredients

300 g Salmon Fillets
200 g Zucchini
150 g Bell Peppers
80 g Red Onion
10 g Garlic
100 g Spinach
1 whole Lemons
1.5 tbsp Olive Oil
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Preheat your oven to 200°C (400°F).
2
Chop the zucchini, bell peppers, and red onion into bite-sized chunks.
3
Toss the chopped zucchini, bell peppers, and red onion in a bowl with half of the olive oil, minced garlic, half of the sea salt, and half of the black pepper.
4
Spread the coated vegetables evenly on a baking tray and roast in the oven for 10 minutes.
5
Remove the tray from the oven and place the salmon fillets on top of the vegetables.
6
Drizzle the salmon with the remaining olive oil and squeeze the juice from half of the lemons over the fish and vegetables. Season the fish with the remaining sea salt and black pepper.
7
Slice the remaining half of the lemons and lay the slices over the salmon.
8
Return to the oven and bake for another 10 to 12 minutes until the salmon is cooked through and flakes easily.
9
During the last 2 minutes of cooking, scatter the spinach over the vegetables to gently wilt from the heat.
10
Serve the salmon hot over the bed of roasted vegetables and wilted spinach.

Chef's Tips

•To ensure even cooking, cut your zucchini and bell peppers into uniformly sized pieces.
•If you prefer a crispy skin on your salmon, broil for the final 2 minutes of the cooking time.