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In today's fast-paced world, finding a healthy, delicious, and easy-to-prepare meal can feel like a daunting task. The Zesty Sheet Pan Lemon Herb Salmon & Veggies is a perfect solution for busy weeknights or leisurely weekend dinners. This delightful dish combines the rich flavors of salmon with vibrant, nutrient-packed vegetables, all roasted to perfection on a single sheet pan. Not only does it provide a feast for the eyes, but it also delivers a wholesome meal that can be ready in less than an hour.

Sheet Pan Lemon Herb Salmon and Veggies

Looking for a quick, healthy, and delicious dinner idea? Try this Zesty Sheet Pan Lemon Herb Salmon & Veggies! This easy recipe features flavorful salmon paired with vibrant, roasted vegetables all cooked on one sheet pan for minimal cleanup. With a zesty marinade of olive oil, garlic, lemon, and herbs, every bite is bursting with flavor. It's a nutritious meal that's ready in under an hour, perfect for busy weeknights or relaxed weekends. Enjoy a satisfying dinner that’s as good for your health as it is for your taste buds!
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Ingredients
  

For the Salmon:

4 (6-ounce) skin-on salmon fillets

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Fresh parsley, chopped, for garnish

For the Veggies:

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (red or yellow), sliced into strips

1 red onion, cut into large wedges

1 cup asparagus, trimmed and cut into 2-inch pieces

2 tablespoons extra virgin olive oil (for veggies)

1 teaspoon garlic powder

Sea salt and freshly ground black pepper to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting.

    Prepare the Marinade: In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, sea salt, and freshly ground black pepper until well combined.

      Marinate the Salmon: In a large bowl or a resealable zip-top bag, place the salmon fillets. Pour the marinade over the fillets, ensuring they are fully coated. Seal the bag or cover the bowl with plastic wrap and let the salmon marinate in the refrigerator for 15-30 minutes to enhance the flavor.

        Prepare the Vegetables: While the salmon marinates, take another mixing bowl and combine the cherry tomatoes, zucchini, sliced bell pepper, red onion wedges, and trimmed asparagus. Drizzle with 2 tablespoons of extra virgin olive oil, add garlic powder, sea salt, and freshly ground black pepper. Toss the vegetables gently until they are evenly coated with the oil and seasonings.

          Arrange on Sheet Pan: Take a large baking sheet and line it with parchment paper for easy cleanup. Place the marinated salmon fillets in the center of the baking sheet, and surround them with the seasoned vegetables, spreading them out to allow for even roasting.

            Roast in the Oven: Transfer the sheet pan to your preheated oven. Roast for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

              Garnish and Serve: After roasting, carefully remove the sheet pan from the oven. Sprinkle the dish with freshly chopped parsley for a pop of color and flavor. Serve warm, drizzling any juicy remnants from the pan over the salmon and vegetables.

                Enjoy: This delightful dish pairs beautifully with a side of fluffy quinoa or steamed rice to complete your meal!

                  Prep Time, Total Time, Servings:

                    15 minutes | 30-40 minutes | 4 servings