Description
A simple and healthy sheet pan meal featuring perfectly roasted salmon fillets with a colorful mix of vegetables. This easy recipe is perfect for a quick weeknight dinner with minimal cleanup.
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 cup cherry tomatoes
1 medium red onion, cut into 1-inch pieces
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
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, cherry tomatoes, and red onion.
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss to coat evenly.
Spread the vegetables in an even layer on the prepared sheet pan.
Place the salmon fillets skin-side down on the sheet pan among the vegetables.
Brush the remaining 1 tablespoon of olive oil over the salmon fillets.
Place 1-2 lemon slices on top of each salmon fillet.
Bake in the preheated oven for 18-20 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 fresh parsley over the salmon and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes