Ingredients
4 salmon fillets (about 150g each)
2 tablespoons olive oil
3 garlic cloves, minced
1 lemon, sliced and juiced
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and black pepper to taste
2 cups baby spinach
1 cup cherry tomatoes, halved
1 medium zucchini, sliced into half-moons
Fresh parsley or dill for garnish
Instructions
Preheat oven to 190°C (375°F) or heat a skillet on medium-high heat.
In a small bowl, mix minced garlic, smoked paprika, oregano, lemon zest, salt, and black pepper.
Place salmon fillets on a baking sheet or in a skillet, and season tops with half the garlic mixture.
Pour olive oil into the pan, add lemon slices, and sauté spinach until wilted (1-2 minutes).
Add cherry tomatoes and zucchini; cook until tender (4-5 minutes). Sprinkle with the remaining garlic mixture.
Roast or cook salmon until just opaque in the center (10-12 minutes). Garnish with fresh herbs and lemon wedges.
Notes
Skin-on salmon adds extra flavor and structure. For a true low-calorie option, reduce olive oil to 1 tablespoon. Fresh dill is exceptional with smoked paprika. Meal-prep ingredients separately for 3-4 days ahead.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Sheet Pan/One Pan
- Cuisine: Mediterranean-Inspired
- Diet: High-Protein, Low-Calorie
Nutrition
- Serving Size: 1 fillet + ½ cup vegetables
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg