Step 1

Preheat oven to 400 degrees F.

Step 2

Whisk all of the marinade ingredients together in a medium bowl. Remove 2 tablespoons to use later for the vegetables.

Step 3

Line the salmon fillets (skin side down if they have it) in a 9×13 baking dish, or a dish that fits them snuggly together. Pour the remaining marinade evenly over the top of the salmon. Marinate at room temperature while you prep the veggies, ideally 30-40 minutes. Don't marinate longer or the fish can become mushy.

Step 4

Line a baking sheet with foil and spray with cooking spray for easy cleanup. Add the chopped sweet potatoes and toss with 1 tablespoon olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast for 20 minutes at 400 degrees F.

Step 5

Stir the potatoes and push them to one side of the baking sheet. Add zucchini and tomatoes and toss them with the 2 tablespoons reserved marinade and season with freshly cracked salt and pepper. Push them towards the opposite side of the baking sheet. Line the salmon down the middle.

Step 6

Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked to your liking and easily flakes with a fork, I recommend 130 degrees F on an instant read thermometer (cooking time may vary depending on thickness of salmon.) If your salmon is done before your veggies, remove the salmon to a plate and continue to roast the veggies to your liking.

Step 7

Season with freshly cracked salt and pepper to taste. Serve salmon and veggies together or add to a rice bowl with sides such as black beans, avocados/guacamole, sour cream, hot sauce and additional freshly squeezed lime juice if desired etc. OR serve baked salmon in tacos, wraps, salads, burritos. See post for serving ideas.