Oven-Baked Salmon and Garden Veggie Medley

Serving: This dish pairs beautifully with a simple green salad or a scoop of herbed rice.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave.

Make Ahead: You can marinate the salmon and chop the veggies a few hours in advance and store them in the fridge until you’re ready to bake.

Variations
Spicy Twist: Add chili flakes or a pinch of cayenne to the marinade for a kick of heat.

Garlic-Lovers Version: Toss some whole garlic cloves or minced garlic in with the vegetables before baking.

Herb Boost: Add fresh dill, thyme, or rosemary to enhance the aroma and flavor.

FAQ
Q: Can I use frozen salmon?
A: Yes, just make sure to thaw it completely and pat dry before marinating and baking.

Q: What other vegetables can I use?
A: Zucchini, asparagus, green beans, or Brussels sprouts work great in this recipe.

Q: Can I bake this in foil for easier cleanup?
A: Absolutely! You can make foil packets or line your baking tray with foil to reduce mess and retain moisture.

Q: How do I know when the salmon is fully cooked?
A: The salmon should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is ideal.