Roasted Salmon with Summer Vegetables

This delicious summery dish is brimming with the bounty of the season. Flavorful leeks, roasted red peppers, and tender summer squash lend ratatouille vibes to juicy salmon steaks. A simple garlic thyme oil adds an extra layer of richness to the vegetables for flavor in every bite. 

Roasted Salmon with Summer Vegetables

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 20 minutes
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  • 1 tsp fresh thyme leaves
  • 1 tbsp olive oil 
  • 2 garlic cloves, grated 
  • 1 small leek, halved and rinsed 
  • 2 salmon steaks
  • 2 small summer squashes, chopped
  • ½ cup roasted red peppers, thinly sliced


1) In a small bowl, stir together 1 tsp thyme leaves, 1 tbsp olive oil, 2 grated garlic cloves, and ½ tsp salt. 

2) Pat leek dry, thinly slice, and transfer to a Suvie pan. Drizzle half the reserved thyme-garlic oil over the leeks. Place a Suvie roasting rack on top of the leeks and mist lightly with cooking spray. Arrange salmon steaks on top of the roasting rack and season lightly with kosher salt and ground black pepper.

3) Place chopped summer squash in a second Suvie pan. Drizzle remaining garlic-thyme oil over the squash, and stir to evenly coat in oil. Place pan with salmon in the bottom zone of Suvie, and summer squash in the top zone. Input settings and cook now, rotating salmon halfway through cooking. 

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 10 minutes

Top Zone: Roast at 400°F for 20 minutes

4) After cooking, remove rack with salmon from Suvie pan. Stir ½ cup roasted red peppers and leeks into the squash, and season to taste with salt and pepper. Divide vegetables and salmon between plates, and serve.


Nutritional Information per serving (2 servings per recipe): Calories 560, Total Fat 38g, Total Carbohydrates 4g, Total Sodium 480mg, Total Protein 47g.

CategoriesDinner Fish Lunch
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