Name: Lemon salmon with roasted vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz skin-on salmon fillet, patted dry; 3/4 red bell pepper, sliced into strips; 3/4 medium zucchini, sliced into half-moons; 1.5 oz dry penne pasta; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/4 tsp garlic powder; 2 cups water

Nutrition

Per serving

547 calories

Protein: 37g; 27% of calories
Carbs: 46g; 33% of calories
Fat: 24g; 40% of calories

Instructions

Prep 15 min · Cook 10 min

Preheat oven to 400°F. On a half-sheet pan, toss the bell peppers and zucchini with half the oil, half the salt, half the pepper, and all the garlic powder. Roast for 15 minutes until tender.
While vegetables roast, bring a pot of salted water to a boil. Add the pasta and cook for 10 to 11 minutes until al dente. Reserve a small amount of the cooking water, then drain the pasta.
Season the salmon with the remaining salt. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the 1-inch-thick fillet skin-side down and cook for 4 minutes. Flip and cook 2 to 3 minutes more until the fish flakes easily at the thickest part. Done when flakes easily, 145°F.
Toss the hot pasta with the parsley, half the lemon juice, the remaining pepper, and a splash of reserved pasta water to loosen. Plate the salmon and drizzle with the remaining lemon juice. Serve the roasted vegetables on the side.

Nutrition

Ingredients

Instructions

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