Oven-Roasted Salmon and Vegetables with Tarragon Yogurt

Name: Oven-Roasted Salmon and Vegetables with Tarragon Yogurt
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 fillets salmon (about 150g each); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 cup cherry tomatoes (halved); 1 medium zucchini (sliced); 1 medium red bell pepper (cut into strips); 1 medium red onion (sliced); 1 cup plain Greek yogurt; 1 tablespoon fresh tarragon (chopped); 1 tablespoon lemon juice (freshly squeezed); 1/2 teaspoon garlic powder; 1/4 teaspoon salt

45 min 4 servings Easy

All Recipes

Enjoy a flavourful oven-roasted salmon with vegetables, complemented by a creamy tarragon yogurt sauce.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Easy

Oven-roasted salmon and vegetables make for a healthy and satisfying meal that's easy to prepare. The combination of tender salmon with a variety of roasted vegetables provides a balance of flavours and textures. Adding a tarragon yogurt sauce elevates the dish, introducing a creamy and herbaceous note that complements the roasted elements. This recipe is perfect for a family dinner or a quick weeknight meal, offering both nutrition and taste.

Ingredients

Servings

Salmon and Vegetables

Tarragon Yogurt Sauce

Instructions

Prepare the oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Pro tip: Using parchment paper prevents the salmon from sticking and makes cleanup easier.

Season the salmon

Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper.

Pro tip: Let the salmon sit at room temperature while you prepare the vegetables to ensure even cooking.

Prepare the vegetables

In a large bowl, combine cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with the remaining olive oil, and season with salt and pepper. Toss to coat evenly.

Pro tip: Cut vegetables to a similar size for uniform roasting.

Roast the salmon and vegetables

Arrange the vegetables around the salmon fillets on the baking sheet. Roast in the oven for 20-25 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

Pro tip: Check the salmon's doneness by inserting a thermometer into the thickest part of the fillet.

Prepare the tarragon yogurt sauce

In a small bowl, combine Greek yogurt, tarragon, lemon juice, garlic powder, and salt. Mix until well combined.

Pro tip: For a smoother sauce, use a whisk to blend the ingredients thoroughly.

Serve

Serve the salmon and vegetables with a generous dollop of tarragon yogurt sauce on top.

Pro tip: Garnish with extra fresh tarragon for a pop of colour and flavour.

💡

Tips & Tricks

<ul><li>Ensure salmon is cooked to 145°F (63°C) for safety.</li><li>Use fresh tarragon for the best flavour in the yogurt sauce.</li><li>Line baking sheet with parchment for easy cleanup.</li><li>Cut vegetables uniformly for even roasting.</li></ul>

Serving Suggestions

Serve the oven-roasted salmon and vegetables hot, drizzled with the tarragon yogurt sauce. This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light, refreshing sparkling water. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the texture of the salmon and vegetables. The tarragon yogurt sauce can be made ahead and stored separately for up to 3 days.