Salmon and veggies roast with lemon, herbs, and olive oil for a vibrant, refreshing dish.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (each about 6 ounces)
→ Vegetables
02 - 2 cups broccoli florets
03 - 1 large red bell pepper, sliced
04 - 1 small red onion, sliced
05 - 1 cup cherry tomatoes
→ Herb Marinade
06 - 2 tablespoons olive oil
07 - 2 tablespoons lemon juice, freshly squeezed
08 - 2 teaspoons lemon zest
09 - 2 teaspoons garlic, minced
10 - 1 tablespoon fresh parsley, finely chopped
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried basil
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
# Method:
01 - Set oven to 400°F and allow it to reach the desired temperature.
02 - Line a large baking sheet with parchment paper or lightly coat with nonstick spray.
03 - In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, basil, salt, and black pepper.
04 - Place salmon fillets on the prepared sheet pan. Brush fillets generously with half of the herb marinade.
05 - Distribute broccoli, bell pepper, onion, and cherry tomatoes around the salmon on the sheet pan. Drizzle remaining marinade over vegetables and toss to coat.
06 - Roast for 17–20 minutes, or until salmon is opaque and flakes easily with a fork and vegetables are fork-tender.
07 - Transfer salmon and roasted vegetables to plates. Garnish with extra parsley and lemon wedges if desired.
