If you’re searching for a dish that brings together bold, smoky flavors with vibrant, wholesome vegetables, the Blackened Salmon with Roasted Veggies Recipe is your new best friend in the kitchen. This recipe combines the rich, spicy crust of blackened salmon with the natural sweetness and earthiness of smoky roasted zucchini, red bell peppers, and onions. It’s perfect for weeknight dinners or impressing guests without hours of prep, delivering a dish full of texture, flavor, and color in every satisfying bite.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet essential, playing a key role in balancing spice, freshness, and texture throughout the dish. From the aromatic blackening seasoning that gives the salmon its irresistible crust to the smoky paprika that lifts the roasted vegetables, everything works in delicious harmony.
- Salmon fillets: Choose fresh, skin-on fillets for maximum flavor and moisture retention while cooking.
- Blackening seasoning: This bold spice mix is the star of the dish, packing a punch without overpowering the salmon’s natural richness.
- Olive oil: Used generously to sear the salmon and roast the veggies, adding a silky richness and helping to caramelize flavors.
- Zucchinis: Sliced to roast evenly, they bring a tender bite and subtle sweetness that pairs perfectly with the spices.
- Red bell peppers: Their vibrant color and natural sweetness deepen as they roast, adding both visual appeal and taste complexity.
- Red onions: Roasting transforms their sharpness into mellow, almost sweet notes, enhancing the vegetable medley.
- Smoked paprika: A warm spice that adds a subtle smoky depth to the roasted vegetables, complementing the blackened salmon flawlessly.
- Salt and pepper: To season and enhance every bite, balancing the bold and gentle flavors in the dish.
- Lemon wedges: Served on the side, they add a refreshing zing that brightens the entire plate.
How to Make Blackened Salmon with Roasted Veggies Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). This temperature is perfect for roasting the veggies just right — tender with those lightly caramelized edges that bring out their natural sweetness. Getting your oven preheated early ensures that your veggies cook evenly without losing any precious time.
Step 2: Prepare and Roast the Veggies
Take your sliced zucchini, red bell peppers, and red onions and toss them in 2 tablespoons of olive oil, smoked paprika, salt, and pepper. The olive oil helps the veggies roast beautifully while the smoked paprika infuses them with a subtle, smoky flavor that pairs brilliantly with the salmon. Spread everything out in a single layer on a baking sheet, giving each vegetable enough space to roast evenly, and pop them in the oven for 20 to 25 minutes. You’ll know they’re ready when they’re tender with lightly charred edges that add texture and flavor.
Step 3: Season the Salmon
While the veggies are roasting, rub your salmon fillets generously with the blackening seasoning. This spice mix is what transforms the everyday salmon into something truly special — expect an irresistible crust that’s full of smoky, spicy complexity. Don’t be shy with the seasoning here, as it brings the salmon to life with every bite.
Step 4: Sear the Salmon
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once it’s hot, add the salmon fillets skin-side down. Sear each side for 3 to 4 minutes until the salmon is cooked through and boasts the iconic blackened crust that makes the dish so memorable. The high heat seals in the moisture and flavors, creating that perfect contrast of a crisp exterior and tender, flaky interior.
Step 5: Plate and Serve
It’s time to bring it all together. Arrange the roasted veggies on plates or a serving platter, then top with the beautifully crusted salmon fillets. Garnish with fresh lemon wedges to squeeze over the dish just before eating. The citrus adds a zesty brightness that balances the richness of the salmon and the smoky sweetness of the roasted vegetables. There you have it — a colorful, flavorful meal ready to enjoy.
How to Serve Blackened Salmon with Roasted Veggies Recipe
Garnishes
Fresh lemon wedges are an ideal garnish, offering a bright acidity that cuts through the bold spice and oiliness of the salmon. You can also sprinkle some chopped fresh parsley or cilantro if you want a fresh herbal note and a pop of vibrant green color.
Side Dishes
This Blackened Salmon with Roasted Veggies Recipe stands tall on its own, but if you want to add more, opt for fluffy quinoa, steamed rice, or a simple mixed green salad. These sides absorb the flavorful juices and spice, making the meal even more satisfying without overshadowing the main event.
Creative Ways to Present
For a stunning presentation, serve the salmon fillets on a rustic wooden board atop the roasted vegetables, then drizzle a little extra virgin olive oil or a simple garlic yogurt sauce for some creamy contrast. Alternatively, turn this into a beautiful bowl meal with quinoa or rice at the bottom, layered with veggies and salmon on top, perfect for a grab-and-go lunch or dinner.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The salmon and veggies will keep well for up to 2 days, but try to enjoy them as soon as possible to retain the best flavor and texture.
Freezing
While you can freeze leftover roasted veggies, the texture may change slightly after thawing. Blackened salmon can be frozen if tightly wrapped, but it’s best to consume within one month for optimal taste. Just thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the salmon and veggies in a skillet over low heat to preserve moisture and crispness, or use an oven set to 325°F (160°C) until heated through. Avoid microwaving if possible, as it can make the salmon rubbery and the veggies soggy.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works just fine if fully thawed before cooking. Just be sure to pat it dry for a better sear and more defined blackening crust.
What if I don’t have smoked paprika?
If smoked paprika is unavailable, you can substitute with regular paprika and a tiny pinch of ground cumin or chili powder to mimic that smoky warmth in your roasted veggies.
How spicy is the blackening seasoning?
The spice level can vary depending on the mix, but blackening seasoning usually carries a medium heat. Adjust the amount used on the salmon according to your taste if you prefer milder or spicier heat.
Can I prepare the vegetables in advance?
Absolutely! You can slice and season the veggies a few hours ahead and keep them refrigerated until ready to roast. This cuts down active cooking time when you’re ready to assemble the dish.
Is this recipe gluten-free and keto-friendly?
Yes, this Blackened Salmon with Roasted Veggies Recipe is naturally gluten-free and fits well into a keto diet due to its low-carb veggies and healthy fat content from the salmon and olive oil.
Final Thoughts
This Blackened Salmon with Roasted Veggies Recipe is one of those dishes that feels like a celebration of flavors and colors on your plate. Whether it’s a weekday dinner or a weekend feast, it brings a wonderful balance of smoky, spicy, fresh, and sweet elements that everyone will love. Give it a try and enjoy the delightful aroma and tasty results—it might just become a new favorite in your culinary rotation.
Print
Blackened Salmon with Roasted Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: American
Description
A flavorful and healthy Blackened Salmon dish paired with smoky roasted vegetables, offering a perfect balance of spices and fresh produce. The salmon is seared to a blackened crust on the stovetop while the colorful medley of zucchini, red bell peppers, and red onions is roasted for a tender, caramelized side.
Ingredients
Salmon
- 8 salmon fillets
- 4 tbsp blackening seasoning
- 4 tbsp olive oil, divided
Roasted Vegetables
- 2 zucchinis, sliced
- 2 red bell peppers, sliced
- 2 red onions, sliced
- 2 tsp smoked paprika
- Salt and pepper, to taste
Garnish
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly.
- Prepare Vegetables: Toss the sliced zucchinis, red bell peppers, and red onions with 2 tablespoons of olive oil, smoked paprika, salt, and pepper until well coated. Spread them evenly on a baking sheet to ensure they roast uniformly and caramelize nicely.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20–25 minutes, or until they are tender and slightly browned.
- Season Salmon: While the vegetables are roasting, rub each salmon fillet generously with the blackening seasoning to form a flavorful crust.
- Sear Salmon: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned salmon fillets and sear them for 3–4 minutes per side until they develop a dark, blackened crust and are cooked through.
- Serve: Plate the blackened salmon on top of the roasted vegetables and garnish with fresh lemon wedges for a burst of citrus flavor.
Notes
- Use fresh salmon fillets for the best flavor and texture.
- Adjust blackening seasoning amount according to spice preference.
- Ensure the skillet is hot before adding salmon to achieve a perfect blackened crust.
- Vegetables can be mixed or matched based on availability or preference.
- For an even quicker meal, use pre-cut vegetables.
