Name: Herbed lemon salmon and 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; 1/2 red bell pepper, sliced into strips; 1/2 medium zucchini, sliced into half-moons; 1.5 oz dry penne pasta; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/4 tsp garlic powder; 2 tsp dried Italian seasoning; 2 cups water

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, one-quarter of the salt, half the pepper, and all the garlic powder. Roast for 15 minutes until tender.
While vegetables roast, bring the water to a boil in a small pot. Add the pasta and one-quarter of the salt. Boil for 10 to 11 minutes until al dente. Reserve 1 tablespoon of cooking water, then drain.
Season the salmon with one-quarter of the salt and half the Italian seasoning. 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. Done when flakes easily, 145°F.
Toss the hot pasta with the parsley, the remaining Italian seasoning, half the lemon juice, the remaining salt, the remaining pepper, and the reserved pasta water. Plate the salmon and drizzle with the remaining lemon juice. Serve the roasted vegetables on the side.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes