Baked Lemon-Thyme Salmon with Spring Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets baked with fresh lemon and thyme, served alongside a medley of roasted spring vegetables. This mediterranean-inspired seafood ready in about 33 minutes pairs 6 oz each salmon fillets, large, thinly sliced lemon, chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Arrange 4 salmon fillets skin-side down on the sheet.
  2. Step 2: Drizzle 2 tbsp olive oil over the salmon, sprinkle 2 tbsp fresh thyme and 1 tsp salt evenly, then place lemon slices (from 1 large lemon) on top of each fillet.
  3. Step 3: In a bowl, toss 1 lb trimmed asparagus and 10 baby carrots with 1 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp black pepper, and a pinch of salt until well coated.
  4. Step 4: Spread the vegetables around the salmon on the baking sheet. Bake everything for 15-18 minutes until the salmon flakes easily with a fork and the vegetables are tender-crisp.
  5. Step 5: Remove from oven, let rest for 3 minutes, then serve the salmon with the roasted spring vegetables alongside.

Equipment for this recipe

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Frequently asked questions

How long does Baked Lemon-Thyme Salmon with Spring Vegetables take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Thyme Salmon with Spring Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.

Can I substitute ingredients in Baked Lemon-Thyme Salmon with Spring Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Thyme Salmon with Spring Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lemon-Thyme Salmon with Spring Vegetables?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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