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.

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

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

Frequently Asked Questions

What temperature should salmon be cooked to?

Salmon should be cooked to an internal temperature of 145°F (63°C).

How long should I roast the vegetables?

Roast the vegetables for 20-25 minutes until tender.

Can I use dried tarragon instead of fresh?

Yes, but use half the amount as dried herbs are more concentrated in flavour.

Is Greek yogurt necessary for the sauce?

Greek yogurt is preferred for its thickness, but you can use regular yogurt for a lighter sauce.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Can I use other vegetables?

Yes, feel free to substitute with your favourite vegetables, such as asparagus or broccoli.

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.