Salmon Sheet Pan Dinner with Zucchini
A simple and healthy sheet pan dinner featuring perfectly roasted salmon fillets with tender zucchini and cherry tomatoes, seasoned with garlic and lemon for a flavorful 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 pint cherry tomatoes
3 tablespoons olive oil
3 cloves garlic, minced
1 lemon, zested and juiced
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 baking sheet with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the sliced zucchini, cherry tomatoes, 2 tablespoons olive oil, minced garlic, lemon zest, dried oregano, salt, and black pepper. Toss well to coat evenly.
Spread the vegetable mixture evenly on the prepared baking sheet in a single layer.
Place the salmon fillets skin-side down on top of the vegetables.
Drizzle the remaining 1 tablespoon olive oil and the lemon juice over the salmon fillets.
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 freshly chopped parsley before serving.