Baked Salmon Recipe with Spring Vegetables

Tender, buttery baked salmon is the perfect protein to pair with bright spring vegetables. Leeks, carrots, asparagus, and radishes cook alongside the salmon in this simple one-pan meal that is full of flavor and nutrition. 

This colorful dish is festive enough to serve for a spring holiday but easy enough to put together on a weeknight.

Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Baked Salmon with Spring Vegetables


2 leeks, sliced thinly
2 carrots, peeled and cut into 3-inch pieces
½ bunch asparagus, trimmed
6 radishes, halved if large
2 6-ounce Copper River Salmon fillets
½ lemon, sliced into rounds
Salt and pepper to taste
2 tablespoons olive oil
Fresh herbs for garnish


  1. Preheat the oven to 350°F. Grease a baking dish or line a baking sheet with parchment paper or aluminum foil. 
  2. Spread the leeks into a single layer in the baking dish. Add the carrots, asparagus, and radishes. 
  3. Place the salmon fillets on the bed of vegetables. Top with lemon slices. 
  4. Sprinkle everything with salt and pepper and drizzle with olive oil. Bake for 15-20 minutes, until the salmon is cooked through and the vegetables are crisp-tender. 
  5. Remove from the oven, sprinkle with fresh herbs, and serve.

Tips from Us

  • Using fresh Copper River salmon will take this dish to another level. The buttery texture of Copper River salmon will melt in your mouth. Plus, you will get extra Omega-3.
  • Greasing the baking dish or sheet pan helps the salmon and vegetables easily release from the pan for easy clean-up. 
  • You can substitute other tender vegetables in this recipe, such as chopped shallots, whole scallions, baby zucchini, cherry tomatoes, diced eggplant, and more. Choose vegetables that cook at the same rate as the salmon for even results. 
  • Cut all of the vegetables into evenly-sized pieces so they cook evenly. Harder veggies like carrots will need to be cut into smaller sizes to cook all the way through. 
  • If any of the vegetables are not yet fully cooked when the salmon is done, simply transfer the salmon to a plate and return the baking dish with the vegetables to the oven to finish roasting. 
  • If you like a bit of char on your veggies, you can remove the cooked salmon and turn up the oven temperature or place the baking dish under the broiler (make sure your dish is broiler-safe) for a few minutes. 
  • You can replace lemon with another citrus, such as lime, orange, or grapefruit. 
  • Feel free to garnish with any fresh herbs you have on hand. Rosemary, parsley, oregano, tarragon, cilantro, and thyme are all delicious. 
  • Serve this springtime salmon with couscous or quinoa for a light and simple dinner.