We have been eating a lot of salmon in our house lately. Most of the time, we fall back on the same recipes that are tried-and-true (my personal favorite is the Garlic and Brown Sugar Salmon and Asparagus), but the other day, I decided to try something a little different…Garlic Herb Salmon. Have you ever had Garlic Herb Salmon before?

Actually, the vegetables in this recipe are every bit as good as the salmon. Your plate is going to pop with color with this “Garlic Herb Salmon with Confetti Veggies” recipe.

Bright green, yellow, and red bell peppers are tossed with mushrooms, onion, and a garlic herb marinade. Then, the “confetti veggies” are spread around salmon fillets that are also coated with the garlic herb marinade. The salmon and veggies are baked in the oven for about 15 minutes.

About the marinade.

Let’s start with the marinade mix. As is typical for Meal Planning Mommies recipes, I was looking for the easiest way to make the most flavorful Garlic Herb salmon and veggies. I found the McCormick Grill Mates Garlic, Herb & Wine Marinade Mix the other day, and I knew it was exactly what I was looking for when I was planning this new salmon recipe.

One packet of marinade mix has .87 ounces of seasoning. This may be more than you need, depending on the amount of vegetables you use.  If you want to, you could even use just half of the marinade mix to cut down on sodium, and you would still have plenty of flavor.

About the salmon.

If you are counting points on the MyWW program, you will notice that, depending on what kind of salmon you use, you may come up with completely different Smart Point values. If you enter in “Uncooked wild pink salmon fillets” (which is what I have suggested using in this recipe), you will see that one pound is 9 MyWW Green points. If you enter in “Kroger Farm raised Atlantic salmon,” you will see that one pound is 16 MyWW Green points.

I realize that different stores carry different kinds of salmon, and there is only so much you can do about it. For whatever it is worth, I have been able to find wild salmon in the meat/deli section at the Meijer store where I live.

About the fruits and veggies.

You can used any bell peppers for this recipe, but I chose to use green, yellow, and red just to keep things colorful and vibrant. I also added mushrooms. I suggest using 4 ounces mushrooms, but you could also use 8 ounces if you really like mushrooms.

You will also notice a lemon and orange in the ingredients picture below. I actually just used the fruit to juice them. You will want to juice the lemon and orange, but you will only use one tablespoon of each. If you do not have an orange, you can use two tablespoons lemon juice and still have good results.

Looking for more salmon recipes?

There are several more great salmon recipes on Meal Planning Mommies. These are the favorites in the Hughes household:

• Garlic and Brown Sugar Salmon and Asparagus – 9 Green, 3 Blue, and 3 Purple MyWW points per serving
• Honey Smoked Salmon – 11 Green, 3 Blue, and 3 Purple MyWW points per serving
• Apricot Glazed Salmon – 7 green, 2 blue, and 2 purple MyWW points per serving
• Roasted Pistachio Crusted Salmon – 7 green, 4 blue, and 4 purple MyWW points per serving

Speaking of great salmon recipes, we have one more for you today…Garlic Herb Salmon with Confetti Veggies…

Here is what you need:

1 (.87 ounce) packet McCormick Grill Mates Garlic, Herb, and Wine marinade mix
2 tablespoons water
1 tablespoon extra virgin olive oil
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon juice from an orange
1 pound wild pink salmon
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
4 ounces mushrooms, sliced
2 garlic cloves, minced

Here is what you do:

Preheat the oven to 450°F.

In a large bowl, whisk together the marinade mix, water, oil, vinegar, lemon juice, and juice from an orange.

Using a basting brush, create a layer of the marinade on a cooking sheet where the salmon will go.

Place the salmon, skin-side down, over the marinade on the cooking sheet and use basting brush to cover the top of the salmon.

Toss remaining marinade with the veggies.

Place the veggies around the salmon.

Bake salmon and veggies in the preheated oven for 12-15 minutes, or until the salmon is cooked through.

Makes 4 servings.
One serving is 1 salmon fillet and 1/2 cup veggies.
One serving is 3 Green, 1 Blue, or 1 Purple MyWW SP.

Print Recipe

5 from 2 votes

Garlic Herb Salmon with Confetti Veggies

One serving is 3 Green, 1 Blue or 1 Purple MyWW SP.

Makes: 4 servings

Calories: 318

Author: Alisha Hughes

Ingredients

• 1 (.87 ounce) packet McCormick Grill Mates Garlic, Herb, and Wine marinade mix
• 2 tablespoons water
• 1 tablespoon extra virgin olive oil
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 1 tablespoon juice from an orange
• 1 pound wild pink salmon
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 4 ounces mushrooms, sliced
• 2 garlic cloves, minced

Instructions

• Preheat the oven to 450°F.
• In a large bowl, whisk together the marinade mix, water, oil, vinegar, lemon juice, and juice from an orange.
• Using a basting brush, create a layer of the marinade on a cooking sheet where the salmon will go. Place the salmon, skin-side down, over the marinade on the cooking sheet and use basting brush to cover the top of the salmon.
• Toss remaining marinade with the veggies and place the veggies around the salmon.
• Bake salmon and veggies in the preheated oven for 12-15 minutes, or until the salmon is cooked through.
• Serve one salmon fillet with 1/2 cup veggies.