Salmon and Veggie Sheet Pan Dinner
A simple and healthy sheet pan dinner featuring tender salmon fillets roasted alongside colorful vegetables, all seasoned with garlic and lemon for a flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 cup cherry tomatoes, halved
1 small red onion, peeled and cut into wedges
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 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, cherry tomatoes, and red onion.
Add 1 tablespoon of olive oil, minced garlic, 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, leaving space in the center for the salmon.
Place the salmon fillets skin-side down in the center of the sheet pan. Drizzle the remaining 1 tablespoon of olive oil over the salmon.
Arrange lemon slices on top of each salmon fillet.
Roast 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.