Description
A simple and healthy sheet pan dinner featuring tender salmon fillets roasted alongside colorful mixed vegetables, all seasoned with garlic and herbs for a delicious one-pan meal.
Ingredients
4 salmon fillets, skin-on, about 6 ounces each
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup cherry tomatoes
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, thinly sliced
Fresh parsley, chopped, for garnish (about 2 tablespoons)
Instructions
Preheat your oven to 400°F (200°C).
Line a large rimmed baking sheet with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes.
Add 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in an even layer on the prepared baking sheet.
Place the salmon fillets on top of the vegetables, skin side down.
Drizzle the remaining 1 tablespoon of olive oil over the salmon fillets.
Arrange lemon slices evenly over the salmon and vegetables.
Bake in the preheated oven for 18 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes