Description
A delightful and easy meal combining flaky salmon and vibrant roasted vegetables, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 4 skinless salmon fillets (5–6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
- 1 medium red onion, cut into wedges
- 2 medium carrots, sliced into ½-inch rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced into ½-inch half-moons
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- In a large bowl, toss together the onion wedges, sliced carrots, bell peppers, zucchini, and halved cherry tomatoes with 2 tablespoons of olive oil and dried Italian herbs; season with salt and pepper and spread evenly on the prepared sheet pan.
- Roast the vegetables for about 10 minutes. Meanwhile, pat the salmon fillets dry, brush with 1 tablespoon of olive oil, and season with lemon zest, salt, and pepper. After 10 minutes, create space among the veggies and add the salmon to the pan. Roast for another 12-15 minutes, until the salmon flakes easily and the veggies are tender.
- Once fully cooked, sprinkle with freshly chopped parsley, squeeze lemon juice over the top, and serve with lemon wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 60mg