Description
A simple and healthy sheet pan meal featuring perfectly roasted salmon fillets and a medley of colorful vegetables, all cooked together for an easy weeknight dinner.
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 medium red bell pepper, cut into 1-inch pieces
1 medium 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
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, thinly sliced
Fresh parsley, chopped, for garnish (about 2 tablespoons)
Instructions
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes.
Add 2 tablespoons of olive oil, garlic powder, dried oregano, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared sheet pan.
Place the salmon fillets skin-side down on the sheet pan among the vegetables.
Drizzle the remaining 1 tablespoon of olive oil evenly over the salmon fillets.
Arrange lemon slices on top of each salmon fillet.
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