Roasted Salmon with Root Vegetables and Artichoke
A vibrant, one-pan meal that embodies the heart-healthy principles of the Mediterranean. Tender, flaky salmon rests atop a jewel-toned medley of roasted sweet potatoes, bell peppers, and artichoke hearts, all brought to life with a burst of fresh herbs and lemon.
Servings 6
Calories 586kcal
Equipment
- Large, heavy-duty rimmed baking sheet (approx. 18x13 inches)
- Large mixing bowl
- Small mixing bowl
- Microplane or zester
Ingredients
- 1 ½ pounds sweet potatoes scrubbed and cut into ¾-inch cubes
- 3 medium bell peppers a mix of red, yellow, and orange, deseeded and sliced into ½-inch strips
- 1 large shallot thinly sliced
- 4 tablespoons extra virgin olive oil divided
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper divided
- ¼ teaspoon sea salt divided
- 6 5-ounce skinless salmon fillets, about 1-inch thick
- 8 cloves garlic minced
- Zest of 2 lemons plus juice of 1 lemon for serving
- 3 cups cherry tomatoes
- 1 14-ounce can quartered artichoke hearts in water, drained and patted dry
- ⅓ cup oil-cured black olives pitted
- 1 cup fresh parsley finely chopped
Instructions
- Roast the Foundation Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, combine the sweet potato cubes, bell pepper strips, and sliced shallot. Drizzle with 2 tablespoons of extra virgin olive oil, the dried oregano, ¼ teaspoon of black pepper, and ⅛ teaspoon of sea salt. Toss thoroughly to ensure everything is evenly coated. Spread the vegetables in a single layer on the large rimmed baking sheet. Roast for 20 minutes, tossing once halfway through.
- Prepare the Salmon: While the vegetables are roasting, prepare the salmon. In a small bowl, combine the remaining 2 tablespoons of extra virgin olive oil, the minced garlic, and the zest of both lemons. Pat the salmon fillets completely dry with a paper towel, then sprinkle them with the remaining ⅛ teaspoon of sea salt and ¼ teaspoon of black pepper. Brush the garlic-zest oil mixture evenly over the top of each fillet.
- Add Remaining Vegetables: After 20 minutes, remove the baking sheet from the oven. The sweet potatoes should be starting to soften. Add the cherry tomatoes and drained artichoke hearts to the pan, gently tossing them with the other vegetables directly on the sheet.
- Cook the Salmon: Create six small clearings among the vegetables on the baking sheet. Nestle a salmon fillet into each space. Return the pan to the oven and roast for an additional 12-15 minutes, or until the salmon is opaque and flakes easily with a fork and the vegetables are tender and lightly caramelized.
- Add Fresh Elements: Remove the sheet pan from the oven. Immediately sprinkle the entire pan with the chopped fresh parsley and the oil-cured olives. The residual heat will gently warm them and release their aromas.
- Finish and Serve: Just before serving, squeeze the fresh juice of one lemon over the entire pan of salmon and vegetables. Serve immediately, portioning one salmon fillet and a generous helping of the roasted vegetable medley onto each plate.
Notes
- Uniform Cuts: For the best texture, ensure your sweet potato cubes are uniform in size. This promotes even cooking alongside the other vegetables.
- Don't Crowd the Pan: Using a large, heavy-duty baking sheet is crucial. If the vegetables are too crowded, they will steam instead of roast, preventing the delicious caramelization that builds flavor. If needed, use two smaller pans.
- Olive Choice: Oil-cured olives offer a deep, savory flavor with less sodium than their brine-packed counterparts. They can typically be found at deli counters or in specialty grocery aisles. If unavailable, use a smaller amount of rinsed Kalamata olives.
Nutrition Facts
Approximate values per serving: 1 of 6- Calories: 586
- Protein: 36 g
- Total Fat: 30 g
- Saturated Fat: 4.4 g
- Carbohydrates: 42 g
- Dietary Fiber: 9.8 g
- Total Sugars: 14 g
- Added Sugars: 0 g
- Sodium: 424 mg