Succulent Baked Salmon with Creamy Vegetable Medley


Imagine a dish that not only captivates your taste buds but also your sight and smell, bringing together the best of the sea and the garden. Our Succulent Baked Salmon with Creamy Vegetable Medley is just that—a harmonious blend of tender, flaky salmon and a medley of roasted vegetables, all brought together with a velvety, rich creamy sauce. This dish is a testament to the simplicity of ingredients coming together to create a meal that’s both comforting and luxurious.

The golden-brown crust of the salmon, achieved by a quick sear, locks in its natural juiciness, making every bite melt in your mouth. The vegetables, roasted to perfection, offer a slight crispness and a burst of flavors, enhanced by Italian herbs and Parmesan. The creamy sauce, with its subtle tang from Dijon mustard and the richness of heavy cream, ties the entire dish together, creating a symphony of flavors that’s both refined and utterly satisfying. Whether it’s a special occasion or a simple weeknight dinner, this dish promises to transport you to a world of culinary delight.

Full Recipe:


  • Salmon fillets
  • Salt and pepper, to taste
  • Broccoli, cut into florets
  • Zucchini, sliced
  • Carrots, sliced
  • Olive oil
  • Italian herbs
  • Parmesan cheese, grated
  • Garlic, minced
  • White wine
  • Heavy cream
  • Dijon mustard
  • Onion, finely chopped




  1. Marinate the Salmon: Season salmon fillets with salt and pepper. Set aside.
  2. Prepare the Vegetables: Toss broccoli, zucchini, and carrots with olive oil, salt, Italian herbs, and a sprinkle of Parmesan cheese. Spread on a baking sheet and bake at 200°C (400°F) for 15 minutes.
  3. Creamy Sauce: In a pan, sauté onion and garlic in olive oil until golden. Deglaze with white wine, allowing the alcohol to evaporate. Season with salt and pepper. Stir in heavy cream and Dijon mustard. Add a handful of Parmesan cheese. Simmer for 5 minutes. Strain for a smooth texture.
  4. Cook the Salmon: In a separate pan, fry the salmon in olive oil until golden brown on each side.
  5. Serve: Plate the salmon with the roasted vegetables. Drizzle generously with the creamy sauce.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 520 kcal | Servings: 4 servings


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