Description
A simple and healthy sheet pan dinner featuring perfectly roasted salmon fillets and a colorful medley of vegetables, all cooked together for an easy, flavorful meal.
Ingredients
4 salmon fillets (6 ounces each), skin on
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
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
1 lemon, thinly sliced
Instructions
Preheat the oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes.
Drizzle 1 tablespoon of olive oil over the vegetables, then sprinkle with garlic powder, dried oregano, smoked paprika, salt, and black pepper. Toss 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 over the salmon fillets and season each with salt and black pepper.
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 let rest for 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes