Dinner doesn’t need to be complicated to feel good—and this one’s a feel-good classic in under 30 minutes. It’s a little bit zesty, a little bit rich, and a whole lot of nutritious. Perfect for when you want something that says “I care about my health and my taste buds.”
💛 Why You’ll Love It
This recipe is peak lazy-luxury: one tray, one fillet of salmon, a bit of citrusy zing, and some veg that roasts itself into golden perfection. It’s the kind of dinner that makes you feel like you’ve got your life together—even if you ate lunch standing over the sink. Bonus? It’s packed with immune-loving nutrients and bright enough to cut through the dreariest winter evening.
🛒 Ingredients (Serves 1)
- 1 salmon fillet (approx. 150g, skin on or off, up to you)
- 2–3 lemon slices
- 2 orange segments (or a few mandarin slices)
- 1 cup chopped fennel or broccoli
- 1 tsp olive oil
- Salt and pepper
- Optional: a sprig of rosemary, thyme, or a pinch of fennel seeds for extra flair
👩🍳 Instructions
- Preheat & Prep
Preheat your oven to 200°C (fan). Line a baking tray with baking paper if you’re feeling clever about clean-up. - Arrange the Tray
Pop your salmon fillet in the centre. Scatter the broccoli or fennel around it. Nestle the citrus slices around and on top. Drizzle everything with olive oil, then season generously with salt and pepper. Add herbs or spices if you’re feeling fancy. - Roast Away
Bake for 12–15 minutes, until the salmon is just cooked through and the edges of the citrus are caramelising slightly. Don’t overthink it—the salmon’s ready when it flakes with a fork. - Serve & Enjoy
Eat it straight from the tray if you’re solo and living your best life. Or slide it onto a plate if you want to feel like a person who owns a dinner set.
🧠 Nutrition Snapshot
- High in vitamin D, essential for bone health and immune support
- Rich in omega-3s for heart and brain health
- Citrus adds vitamin C, antioxidants, and mood-brightening flavour
- Roughly 400–450 kcal per serve, depending on extras
💡 Healthy Hack
Add a handful of canned chickpeas or cooked quinoa to the tray before baking for a heartier, more filling version. Or serve with a side of brown rice if you’ve got some in the freezer stash.
🧊 Storage Tips
Best eaten fresh, but leftovers can be cooled and stored in the fridge for up to 2 days. Reheat gently in the microwave with a splash of water, or flake the salmon cold over a salad for tomorrow’s lunch.
🔄 Swap Suggestions
- No fennel or broccoli? Use zucchini, asparagus, or even thin wedges of red onion.
- No fresh citrus? A splash of orange juice and a few lemon zest shavings will still do the trick.
- Salmon too pricey? Swap for ocean trout, barramundi, or even firm tofu slices for a budget-friendly version.
💬 Tried it? Let us know! Share your version in the comments or tag us with #Plan4One. And don’t forget to subscribe for more solo-friendly, nutrition-packed recipes you’ll actually want to make.
