Baked salmon with vegetables

A baked salmon with vegetables is always a good idea – especially so when all you have to do is add them in a casserole and just let it bake.

The problem with fish is that it always requires a whole lot of attention and makes a big mess everywhere. Here are the key takes of this recipe:

1. You can use this approach for every single type of fish fillet that you can think of.
2. I always cover my casseroles. I help keep everything moist and reduces the chances of you burning it. In the last 10-15 minutes, you can uncover and let it get some good color.
3. 180 degrees is enough for these types of bakes. You do not need to have it high burning everything up
4. Potatoes are usually the veggies that take the most to cook. Take that into account when you put them with a delicate fish. I usually pre-boil them and add them the last 15 minutes to get them a bit crispier. If you are out of time, use softer vegetables like eggplant or zucchini. They cook much faster and you do not have to worry about anything.
5. You can eat this hot or cold. As there is plenty of juices, it will not necessarily dry up once it’s cold. In other words, you can take this baked salmon with vegetables with you as your work lunch and not have to use the microwave

Notably on the vegetables chosen, keep in mind that you can use whatever you want or you see fit. At the time that I am writing this baked salmon with vegetables is the middle of the summer so zucchini and asparagus are very much a good way to go. In the winter you can switch with broccoli and cauliflower. It is such a flexible approach!