Salmon-Veggie Bake – a delicious recipe with boneless skinless salmon, carrots, green onion, oregano, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut salmon into 4 even pieces and set aside.
2
In a small saucepan, cook carrots in a small amount of boiling water for 2 minutes. Drain and set aside.
3
Tear off four 24-inch pieces of 18-inch-wide tin foil. Fold each in half to make four 18 x 12-inch pieces.
4
In a large bowl, combine carrots, onions, oregano, garlic, salt, and pepper; toss gently to combine.
5
Divide vegetables among 4 pieces of tin foil. Place one piece of salmon on each vegetable portion.
6
Drizzle 1 tsp. of EVO oil over each piece of salmon (optional).
7
Sprinkle each lightly with additional salt and pepper and top with orange slices.
8
Fold edges of tin foil to form packets and place in single layer on baking pan.
9
Bake at 350 degrees for about 30 minutes or until carrots are tender and fish flakes easily with a fork.
329
kcal
Calories
15
g
Fat
22
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb. boneless skinless salmon, 2 cups thinly sliced carrots, 1 cup sliced green onion, 1/2 tsp. crushed oregano, and more.
Yes, Salmon-Veggie Bake falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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