Mediterranean Salmon with Herb-Roasted Vegetables from nikolaos.galerakis@gmail.com

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper. While the oven comes to temperature — allow 10–15 minutes — gather and prep all your ingredients, so everything is ready to go in together for even, efficient cooking.

Pat the salmon fillets thoroughly dry with paper towels, then arrange them skin-side down on the prepared sheet. Scatter finely minced garlic over the fillets, drizzle with half the olive oil, and squeeze fresh lemon juice generously over each piece. Season lightly with a pinch of salt and cracked black pepper — the fillets should glisten but not be swimming in liquid.

Toss the broccoli florets and sliced red peppers with the remaining olive oil, the rest of the minced garlic, fresh rosemary, and thyme leaves directly on the baking sheet alongside the salmon. Spread everything into a single, uncrowded layer — this ensures the vegetables roast and develop golden edges rather than steaming in their own moisture.

Slide the baking sheet into the centre of the oven and roast for 18–22 minutes, checking at the 18-minute mark. The salmon is ready when it flakes apart cleanly at the thickest point with gentle fork pressure and the flesh has turned from translucent to a soft, opaque pink throughout. The vegetables should be tender-crisp with lightly caramelised, burnished edges.

Remove from the oven and rest for 2 minutes — this allows the juices to redistribute so every bite stays moist and silky. Plate the salmon over the roasted vegetables and spoon any golden pan juices over the top. Finish with a final squeeze of fresh lemon and a small sprig of thyme for a fragrant, elegant garnish.

Mediterranean Salmon with Herb-Roasted Vegetables

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