What to Cook with Salmon and Vegetables: 7 Easy & Elegant Recipes

Don't Let That Salmon Go to Waste

Salmon is one of the most expensive proteins in your fridge. When you've got a fillet that needs to be used, you want to make it count. Paired with vegetables, it becomes a complete, nutritious meal that looks and tastes restaurant-quality.

Why it works: Salmon is rich in omega-3s and cooks in under 15 minutes. Vegetables add color, fiber, and make the meal feel complete. Together, they're impressive enough for guests but easy enough for Tuesday.

1. Sheet Pan Salmon & Vegetables (25 mins)

The easiest way to cook salmon, period.

Ingredients:

• 4 salmon fillets (6 oz each)
• 4 cups mixed vegetables (asparagus, broccoli, bell peppers)
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• Salt, pepper, dried herbs
• Fresh dill (optional)

Instructions:

1. Preheat oven to 400°F
2. Toss vegetables with oil, garlic, salt, and pepper
3. Spread on a sheet pan, roast 10 minutes
4. Push vegetables aside, add salmon fillets
5. Top salmon with lemon slices
6. Roast 12-15 more minutes until salmon flakes
7. Garnish with fresh dill

Pro tip: Cut vegetables similar sizes for even cooking.

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2. Honey Garlic Salmon Stir-Fry (15 mins)

Asian-inspired and ready in 15 minutes.

Ingredients:

• 1 lb salmon, cut into chunks
• 4 cups mixed vegetables (snap peas, bell peppers, bok choy)
• 3 tbsp honey
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• Sesame seeds, green onions

Instructions:

1. Mix honey, soy sauce, vinegar, garlic, and ginger
2. Sear salmon chunks 2 minutes per side, set aside
3. Stir-fry vegetables until crisp-tender
4. Return salmon, add sauce
5. Toss gently until glazed
6. Top with sesame seeds and green onions

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3. Mediterranean Salmon Bowl (20 mins)

Fresh, colorful, and packed with flavor.

Ingredients:

• 2 salmon fillets
• 2 cups mixed greens
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 1/4 cup kalamata olives
• Feta cheese, crumbled
• Lemon-herb dressing

Instructions:

1. Season salmon with olive oil, lemon, oregano
2. Pan-sear or bake until cooked through
3. Arrange greens in bowls
4. Top with cucumber, tomatoes, onion, olives
5. Add salmon, crumble feta over top
6. Drizzle with dressing

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4. Creamy Tuscan Salmon (20 mins)

Restaurant-quality in 20 minutes.

Ingredients:

• 4 salmon fillets
• 2 cups spinach
• 1 cup sun-dried tomatoes
• 1 cup heavy cream
• 1/2 cup Parmesan, grated
• 4 cloves garlic, minced
• Italian seasoning
• Salt, pepper

Instructions:

1. Season and sear salmon 4 minutes per side, set aside
2. In same pan, sauté garlic 30 seconds
3. Add sun-dried tomatoes and cream
4. Simmer until slightly thickened
5. Add spinach, cook until wilted
6. Stir in Parmesan
7. Return salmon to pan, spoon sauce over

Serve with: Crusty bread or pasta

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5. Teriyaki Salmon with Roasted Vegetables (30 mins)

Sweet, savory, and satisfying.

Ingredients:

• 4 salmon fillets
• 4 cups vegetables (broccoli, carrots, snap peas)
• 1/2 cup teriyaki sauce
• 2 tbsp sesame oil
• Rice for serving
• Sesame seeds, green onions

Instructions:

1. Marinate salmon in half the teriyaki sauce (15 mins)
2. Toss vegetables with sesame oil, roast at 400°F for 15 mins
3. Add salmon to sheet pan
4. Brush with remaining teriyaki
5. Roast 12-15 minutes
6. Serve over rice, garnish with sesame seeds

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6. Salmon & Vegetable Foil Packets (25 mins)

No cleanup, maximum flavor.

Ingredients:

• 4 salmon fillets
• 4 cups sliced vegetables (zucchini, squash, tomatoes)
• 4 tbsp butter
• 4 cloves garlic, minced
• Fresh herbs (dill, parsley, thyme)
• Lemon slices
• Salt, pepper

Instructions:

1. Cut 4 large pieces of foil
2. Place vegetables in center of each
3. Top with salmon fillet
4. Add butter, garlic, herbs, lemon
5. Seal packets tightly
6. Bake at 400°F for 20 minutes
7. Open carefully (steam!)

Camping-friendly: These work great on a grill too!

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7. Salmon Vegetable Soup (30 mins)

Cozy, healthy, and uses up everything.

Ingredients:

• 1 lb salmon, cut into chunks
• 4 cups mixed vegetables (potatoes, carrots, celery)
• 6 cups fish or vegetable broth
• 1 can coconut milk (optional, for creaminess)
• 1 onion, diced
• 3 cloves garlic
• Fresh dill, lemon juice
• Salt, pepper

Instructions:

1. Sauté onion and garlic until soft
2. Add broth and harder vegetables (potatoes, carrots)
3. Simmer 15 minutes until tender
4. Add salmon chunks and softer vegetables
5. Cook 5-7 minutes until salmon is done
6. Stir in coconut milk if using
7. Finish with dill and lemon juice

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The Economics: Why This Matters

Compare to: Restaurant salmon dish: $25-35 per person

If you throw away that salmon: You're wasting $10-15. That's why tracking expiration dates matters.

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Salmon Storage Tips

• Fresh salmon: Use within 1-2 days
• Frozen salmon: Good for 2-3 months
• Cooked salmon: Refrigerate up to 3 days

Signs it's gone bad:

• Strong fishy smell
• Slimy texture
• Gray or dull color

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Which Vegetables Pair Best?

Classic pairings:

• Asparagus
• Broccoli
• Green beans
• Spinach
• Zucchini

Bold pairings:

• Roasted tomatoes
• Caramelized onions
• Roasted fennel
• Sautéed mushrooms

Asian-inspired:

• Bok choy
• Snap peas
• Bell peppers
• Edamame

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Never Waste Expensive Salmon Again

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Features:

• Priority alerts for high-value items like salmon
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• Expiration tracking for all proteins
• Track your savings over time

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