Sheet-Pan Salmon with Roasted Vegetables

Name: Sheet-Pan Salmon with Roasted Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6 oz each) salmon fillets; 3 tablespoons olive oil; 1, sliced lemon; 2 tablespoons, chopped fresh dill; 3 cloves, minced garlic; to taste salt; to taste black pepper; 3 cups broccoli florets; 1 red and 1 yellow, cut into chunks bell peppers; 1.5 cups cherry tomatoes; 1 small, cut into wedges red onion

A simple, healthy dinner with herb-crusted salmon and colorful roasted vegetables, ready in under 30 minutes.

Time: 30 min
Per serving: 36g protein

Generated food photo of Sheet-Pan Salmon with Roasted Vegetables

Ingredients

salmon fillets
4 (6 oz each)
olive oil
3 tablespoons
lemon
1, sliced
fresh dill
2 tablespoons, chopped
garlic
3 cloves, minced
salt
to taste
black pepper
to taste
broccoli florets
3 cups
bell peppers
1 red and 1 yellow, cut into chunks
cherry tomatoes
1.5 cups
red onion
1 small, cut into wedges

Equipment

·sheet pan
·small bowl
·knife

Steps

Preheat oven to 400°F.

Toss broccoli, bell peppers, cherry tomatoes, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread on a sheet pan.

Roast vegetables for 10 minutes.

In a small bowl, combine remaining 1 tablespoon olive oil, minced garlic, dill, salt, and pepper.

Remove sheet pan from oven and push vegetables to the sides, creating space for salmon.

Place salmon fillets skin-side down in the center. Brush with herb-oil mixture and top with lemon slices.

Roast for 12-15 minutes until salmon is cooked through and flakes easily.

Divide salmon and vegetables among plates and serve immediately.

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