Sheet Pan Provençal Salmon Sheet Pan Provençal Salmon

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler

This feel-good dinner is packed with nutritious ingredients—salmon! zucchini! tomatoes!—and can be on the table in just 30 minutes. 

  • Total time 35 minutes
  • Portion size 4 servings

Ingredients

Method

Arrange rack in top third of oven; preheat to 425°F. Line baking sheet with parchment paper. On pan, toss together zucchini, garlic, red onion, 2 tbsp of the oil and 1/2 tsp each of the salt and pepper. Roast, stirring halfway through, until tender, about 20 minutes.

Remove from oven; push vegetables to edges of pan. Arrange salmon, skin side down, and tomatoes in centre; drizzle with remaining 1 tbsp oil. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper. Return to top rack of oven; broil until fish flakes easilywhen tested and vegetables are beginning to brown, 6 to 8 minutes. Drizzle with vinegar; sprinkle with basil.

Test Kitchen Tip: Broiling the salmon cooks the fillets while leaving the interior tender and juicy. The top rack should be about six inches away from the oven's coils.

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 680 mg
  • Sugars 9 g
  • Protein 27 g
  • Calories 402
  • Total fat 26 g
  • Potassium 1126 mg
  • Cholesterol 62 mg
  • Saturated fat 5 g
  • Total carbohydrate 16 g

%RDI

  • Iron 11
  • Folate 42
  • Calcium 7
  • Vitamin A 4
  • Vitamin C 81
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Sheet Pan Provençal Salmon

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