Sheet Pan Salmon and Veggies

• 4 salmon fillets, about 6 ounces each
• 2 cups broccoli florets
• 2 cups cherry tomatoes
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt, to taste
• Freshly ground black pepper, to taste
• Juice of 1 lemon
• 2 cloves garlic, minced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss broccoli, cherry tomatoes, red bell pepper, and zucchini with 2 tablespoons olive oil, thyme, rosemary, salt, and pepper.
3. 3 Arrange the vegetable mixture on a sheet pan.
4. 4 Place salmon fillets on top of the veggies.
5. 5 Drizzle salmon with remaining 1 tablespoon olive oil, lemon juice, and sprinkle with salt and pepper.
6. 6 Roast in the preheated oven for 20 minutes or until salmon is cooked through.
7. 7 Garnish with minced garlic before serving if desired.

Nutrition

Tips

• For extra flavor, add a squeeze of fresh lemon juice over the dish before serving.
• Feel free to swap in your favorite veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain the texture.

Serving Suggestions

• Serve with a side of quinoa for a complete meal.
• Pair with a crisp white wine for a delightful dinner experience.

FAQ