Description
A quick and healthy salmon sheet pan dinner featuring tender zucchini and flavorful seasonings, perfect for an easy weeknight meal.
Ingredients
4 salmon fillets, skin on, about 6 ounces each
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 red bell pepper, sliced into strips
1 small red onion, cut into wedges
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt, 1 teaspoon, divided
Black pepper, 1/2 teaspoon, divided
1 lemon, thinly sliced
Fresh parsley, 2 tablespoons chopped, for garnish
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a large bowl, combine the sliced zucchini, red bell pepper strips, and red onion wedges.
Add 2 tablespoons of olive oil, minced garlic, dried Italian seasoning, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in an even layer on the prepared sheet pan.
Place the salmon fillets skin-side down on top of the vegetables.
Brush the salmon with the remaining 1 tablespoon of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Arrange lemon slices over and around 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 sprinkle chopped fresh parsley over the salmon and vegetables before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes