Caesar Salmon with Roasted Tomatoes and Artichokes
A delicious and simple meal combining salmon, vibrant veggies, and tangy Caesar vinaigrette, perfect for weeknights or relaxed dinners.
Ingredients
Main ingredients
- 4 fillets 4 salmon fillets (5 ounces each) Consider using quality salmon for best results.
- 5 tablespoons 5 tablespoons reduced-fat Caesar vinaigrette, divided Can use store-bought vinaigrette for convenience.
- 1/4 teaspoon 1/4 teaspoon pepper, divided Adjust to taste.
- 2 cups 2 cups grape tomatoes
- 1 can 1 can (14 ounces) water-packed artichoke hearts, drained and quartered You can substitute artichokes with other vegetables if desired.
- 1 medium 1 medium sweet orange or yellow pepper, cut into 1-inch pieces
Instructions
Preparation
- Preheat the oven to 425 degrees.
- Place the salmon on half of a 15x10x1-inch baking pan that has been coated with cooking spray.
- Brush the salmon with 2 tablespoons of the vinaigrette and sprinkle with 1/8 teaspoon of pepper.
- In a large bowl, combine the tomatoes, artichoke hearts, and sweet pepper.
- Add the remaining vinaigrette and pepper to the bowl and toss the mixture to coat.
- Spread the seasoned tomato mixture on the remaining half of the pan.
Cooking
- Roast everything in the oven until the salmon flakes easily with a fork and the vegetables are tender, about 12-15 minutes.
Serving
- Serve directly from the oven or plate the salmon on a bed of the roasted vegetables for a colorful presentation.
- Consider pairing with quinoa or a refreshing green salad, and add a light squeeze of lemon just before serving.
Notes
For best results, select quality salmon fillets. To store leftovers, keep them in an airtight container in the refrigerator for up to three days or freeze for about a month.