SHEET PAN MEALS
Mediterranean Sheet Pan Salmon
Tender herb-roasted salmon with zucchini, colorful bell peppers, red onion, and bright lemon. This simple Mediterranean-inspired sheet pan dinner is fresh, satisfying, and easy enough for a weeknight.
Instructions
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Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease.
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Add the zucchini, bell peppers, and red onion to the sheet pan. Drizzle with 1 tablespoon olive oil and season with oregano, salt, and black pepper. Toss until evenly coated.
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Roast the vegetables for 8 minutes to give them a head start.
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While the vegetables roast, pat the salmon fillets dry. Combine 1 tablespoon olive oil, garlic, oregano, thyme, salt, black pepper, and lemon juice.
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Remove the sheet pan from the oven and make space among the vegetables for the salmon. Place the fillets on the pan and spoon the herb mixture evenly over the salmon.
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Arrange lemon slices around the salmon and vegetables. Return the pan to the oven and roast for 12 to 15 minutes, or until the salmon flakes easily and the vegetables are tender with lightly caramelized edges.
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Finish with fresh parsley and serve with additional lemon wedges.
Simple tip.
Cut the vegetables into similar-sized pieces so they roast evenly. Giving the vegetables a short head start also keeps the salmon from overcooking while everything finishes on the same pan.
Make it your own.
Add cherry tomatoes, olives, asparagus, or broccoli, depending on what you have on hand. A small sprinkle of feta after roasting also works well with the Mediterranean flavors.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, salmon fillet size, and substitutions.
CALORIES
390
PROTEIN
35 g
CARBOHYDRATES
12 g
FAT
23 g
FIBER
3 g
SERVING SIZE
¼ recipe
