Lemon-Herb Zucchini Sheet-Pan Salmon
This Lemon-Herb Zucchini Sheet-Pan Salmon is a vibrant, healthy, and easy weeknight dinner bursting with fresh Mediterranean flavors.
Servings: 4 servings
Ingredients
- 4 salmon fillets
- 2 medium zucchinis sliced into half-moons
- 1 medium yellow bell pepper sliced
- 1 cup cherry tomatoes halved
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 cloves garlic minced
- salt and pepper to taste
- lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
- In a small bowl, combine the olive oil, lemon juice, dried oregano, dried basil, minced garlic, salt, and pepper. Whisk until well blended and fragrant.
- Place the sliced zucchinis, yellow bell pepper, and halved cherry tomatoes in a large bowl. Pour about two-thirds of the lemon-herb marinade over the vegetables and toss to coat evenly. Spread the veggies out evenly on the prepared sheet pan.
- Pat the salmon fillets dry with paper towels. Brush the remaining marinade generously over each salmon fillet and season with extra salt and pepper if desired.
- Place the salmon fillets on top of the bed of vegetables on the sheet pan, spacing evenly. Bake for 15-18 minutes, until salmon flakes easily and vegetables are tender yet crisp.
- Remove from oven and let the salmon rest for a few minutes. Serve with roasted vegetables and garnish with fresh lemon wedges.
Equipment
- Large Sheet Pan
- Parchment Paper
- Large Bowl
- Small Bowl
Notes
- Ensure not to overcrowd the sheet pan for even roasting and caramelization.
- Pat salmon dry before marinating to improve texture and flavor.
- Store leftovers separately in airtight containers and consume within 2 days for best quality.