Name: Herb-roasted salmon and vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet, 1-inch thick, patted dry; 3/4 medium zucchini, sliced into half-moons; 3/4 red bell pepper, seeded and sliced; 2 tsp olive oil; 2 tsp lemon juice; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Heat the oven to 400°F. Line a half-sheet pan with parchment paper to prevent sticking.
In a bowl or directly on the sheet pan, toss the zucchini and bell pepper with two-thirds of the olive oil, half the salt, half the pepper, and half each of the dried basil and oregano. Spread them into a single layer on one side of the pan. Roast for 10 minutes.
While the vegetables roast, rub the salmon fillet with the remaining oil. Season the fish with the garlic powder and the rest of the salt, pepper, basil, and oregano.
When the vegetables have roasted for 10 minutes, stir them and push them to one side. Place the salmon on the other side of the pan. Roast for 10 to 12 minutes until the vegetables are tender and the salmon is cooked. Thinner fillets may need only 8 minutes, while thicker ones may need up to 15. Done when the flesh flakes easily and is opaque in the center, 145°F.
Plate the salmon alongside the roasted vegetables. Squeeze the lemon juice over the fish and the vegetables just before serving.

Nutrition

Ingredients

Instructions

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