Name: Orange Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 small sweet potatoes (about a pound) ((peeled and cut into wedges)); 8 ounces broccoli florets; 1 cup frozen baby onions ((defrosted)); 2 Tablespoons olive oil; 2 teaspoons minced, fresh rosemary; 1/2 teaspoon fine sea salt; 1/4 teaspoon black pepper; 2 Tablespoons olive oil; 1 tablespoon honey ((omit for Whole 30)); 1/4 teaspoon orange zest; 2 tablespoons fresh orange juice; 2 cloves garlic ((pressed or finely minced)); 1/16 teaspoon cayenne pepper; 1 pound wild-caught salmon filet ((about 1/2 thick)); 1 Tablespoon chopped Italian parsley; 1 small orange ((thinly sliced))

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This Orange Salmon with Roasted Vegetables is an easy and healthy meal that is cooked together in one pan! Not only is it easy, but the entire family will love it. It is full of flavor and features most kid's favorite vegetables. I have always said that I have the culinary tastes of a 5 year old, so I should know, lol

Tender and flaky salmon filet cooked with a tangy orange glaze is served along side roasted broccoli, sweet potato wedges, and baby onions...delicious!!

How to make Orange Salmon with Roasted Vegetables:

Preheat oven to 425 degrees.

Mix the sweet potatoes, broccoli, and baby onions together in a large bowl. Drizzle with olive oil and sprinkle with rosemary, salt and black pepper and toss to thoroughly coat.....

Spread the vegetables out on a baking sheet.....

and roast for 15 minutes.

Whisk the glaze ingredients together in a small bowl. Set aside.....

Remove the vegetables from the oven and push them to the edges of the pan. Place the salmon filet skin, side down, in the center of the baking pan and drizzle with 3 tablespoons of the orange glaze.....

Push the vegetables back to the center to create an even layer. Return the pan to the oven and bake for 8 to 12 minutes, until the salmon flakes easily with a fork (145 degrees) and the vegetables are tender.

Transfer the salmon and vegetables to a serving platter. Garnish with orange slices and chopped parsley. Serve with the remaining orange glaze.....

My salmon came pre-sliced, otherwise slice the salmon to divide into 4 pieces and serve.....

Soooo yummy and sooooo healthy too!

Notes:

Baby onions can be found packaged in the freezer section. They are also called "pearl" onions in some areas.
To make this meal Whole 30 omit the honey in the orange glaze.
This meal was baked using a standard Baking Sheet. {affiliate link}
Cooking time will vary based on the thickness of your salmon, so keep an eye on it. My edges were overcooked, but the inside was perfect.
Why do I always insist on wild-caught salmon? Because farm raised in colored with dyes and fed a corn and who knows what else diet. It is also higher in Omega-3, which is the good fat!
Fresh salmon is best, but frozen is also delicious and easier to find!

Some additional Salmon recipes for you to try:

Enjoy!!

Orange Salmon with Roasted Vegetables

Orange Salmon with Roasted Vegetables is an easy and healthy meal that is cooked together in one pan!

No ratings yet

Course: Main Course

Cuisine: American

Keyword: salmon, vegetables, sheet pan, easy, recipe, baked, whole 30, paleo

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: Servings

Calories: 341kcal

Author: Lisa Johnson

Ingredients

Roasted Vegetables

2 small sweet potatoes (about a pound) (peeled and cut into wedges)
8 ounces broccoli florets
1 cup frozen baby onions (defrosted)
2 Tablespoons olive oil
2 teaspoons minced, fresh rosemary
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper

Orange Glaze

2 Tablespoons olive oil
1 tablespoon honey (omit for Whole 30)
1/4 teaspoon orange zest
2 tablespoons fresh orange juice
2 cloves garlic (pressed or finely minced)
1/16 teaspoon cayenne pepper

Roasted Salmon

1 pound wild-caught salmon filet (about 1/2 thick)
1 Tablespoon chopped Italian parsley
1 small orange (thinly sliced)

Instructions

Preheat oven to 425 degrees.
Mix the sweet potatoes, broccoli, and baby onions together in a large bowl. Drizzle with olive oil and sprinkle with rosemary, salt and black pepper and toss to thoroughly coat.
Spread the vegetables out on a baking sheet and roast for 15 minutes.
Whisk the glaze ingredients together in a small bowl. Set aside.
Remove the vegetables from the oven and push them to the edges of the pan. Place the salmon filet skin, side down, in the center of the baking pan and drizzle with 3 tablespoons of the orange glaze.
Push the vegetables back to the center to create an even layer. Return the pan to the oven and bake for 8 to 12 minutes, until the salmon flakes easily with a fork (145 degrees) and the vegetables are tender.
Transfer the salmon and vegetables to a serving platter. Garnish with orange slices and chopped parsley. Serve with the remaining orange glaze.
My salmon came pre-sliced, otherwise slice the salmon to divide into 4 pieces and serve.

Notes

Baby onions can be found packaged in the freezer section. They are also called “pearl” onions in some areas.
To make this meal Whole 30 omit the honey in the orange glaze.
This meal was baked using a standard Baking Sheet. {affiliate link}
Cooking time will vary based on the thickness of your salmon, so keep an eye on it. My edges were overcooked, but the inside was perfect.
Why do I always insist on wild-caught salmon? Because farm raised in colored with dyes and fed a corn and who knows what else diet. It is also higher in Omega-3, which is the good fat!
Fresh salmon is best, but frozen is also delicious.

Nutrition