Salmon Sheet Pan Dinner with Zucchini
A quick and healthy sheet pan dinner featuring tender salmon fillets roasted alongside zucchini and cherry tomatoes, seasoned with garlic and lemon for a flavorful, easy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
4 salmon fillets, skin on, about 6 ounces each
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 cup cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 lemon, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 400°F (200°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, halved cherry tomatoes, minced garlic, 2 tablespoons olive oil, dried oregano, salt, and black pepper. Toss until the vegetables are evenly coated.
Spread the vegetable mixture evenly on the prepared sheet pan.
Place the salmon fillets skin-side down on top of the vegetables.
Drizzle the salmon with a little olive oil and place lemon slices on top of each 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.