Roasted Salmon and Rainbow Vegetable Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant bowl featuring omega-3-rich salmon and colorful vegetables. This Mediterranean-inspired seafood recipe, ready in about 24 minutes, pairs salmon fillets, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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: 10 min Cook: 14 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 2 (6 oz) salmon fillets dry with paper towels, then place on a parchment-lined baking sheet.
  2. Step 2: Dice 1 medium zucchini into 1/2-inch cubes and slice 1 red and 1 yellow bell pepper into thin strips; arrange around the salmon on the sheet pan.
  3. Step 3: Drizzle 2 tbsp avocado oil over all vegetables and salmon, then sprinkle with 1 tbsp fresh dill and 1 tsp lemon zest.
  4. Step 4: Roast for 12-14 minutes until salmon is opaque throughout and vegetables are crisp-tender, checking at 10 minutes.

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