One-Pan Lemon Herb Salmon & Veggies

Watch it being made

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Ingredients

• minced garlic

  0.3 tbsp

• minced fresh rosemary leaves

  0.3 tbsp

• minced fresh oregano leaves

  0.3 tbsp

• minced fresh basil

  0.3 tbsp

• olive oil

  0.3 tbsp

• lemon juice

  0.3 tbsp

• kosher salt

  Salt, to taste

• freshly ground black pepper

  Pepper, to taste

• skinless salmon fillets

  n/a

• large zucchini

  1 large zucchini, chopped

• sliced mushrooms

  19 g

• yellow bell pepper

  1 yellow bell pepper, sliced

• cherry tomatoes

  118 g

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a small bowl, combine the garlic, rosemary, oregano, basil, olive oil, lemon juice, and a pinch each of salt and pepper. Whisk well.

   0.3 tbspminced garlic0.3 tbspminced fresh basil0.3 tbspolive oil0.3 tbsplemon juiceSalt, to tastekosher saltPepper, to tastefreshly ground black pepper
3. 3

   Lay salmon fillets, skin-side up, on one side of the prepared baking sheet and brush with one-third of the herb mixture. Flip the fillets over and brush with the remaining two-thirds of the herb mixture.

   1skinless salmon fillets
4. 4

   Spread the zucchini, mushrooms, bell pepper, and tomatoes on the other side of the pan, then drizzle with olive oil and season with salt and pepper to taste. Toss well to coat.

   0.3large zucchini19 gsliced mushroomsPepper, to tastefreshly ground black pepper118 gcherry tomatoes0.3 tbspolive oilSalt, to tastekosher salt
5. 5

   Bake for 30 minutes, or until the tomatoes are bursting and the salmon flakes easily.

   118 gcherry tomatoes
6. 6

   Enjoy!