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- 4 salmon fillets - 1 cup cherry tomatoes, halved - 1 zucchini, sliced into half-moons - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 3 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 lemon, zested and juiced - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This dish shines with fresh, colorful ingredients. Salmon fillets serve as the star, offering rich flavors and healthy fats. Pair the salmon with vibrant veggies like cherry tomatoes, zucchini, and bell peppers. These veggies add crunch and sweetness. I use olive oil for cooking. It brings a nice, fruity flavor. Oregano and garlic powder add savory depth to the dish. Lemon zest and juice brighten everything up. They balance the meal perfectly. Finally, fresh parsley adds a burst of color and freshness right before serving. This ingredient mix creates a healthy, tasty, and beautiful meal that’s easy to prepare. 1. Preheat oven and prepare baking sheet Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. This helps prevent sticking. 2. Prepare the vegetable mixture In a large bowl, mix together the cherry tomatoes, zucchini, red bell pepper, yellow bell pepper, and red onion. Add 2 tablespoons of olive oil, 1 teaspoon of oregano, garlic powder, salt, and pepper. Toss well until the veggies are coated. 3. Season the salmon fillets In the same bowl, place the salmon fillets. Drizzle with the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, 1 teaspoon of oregano, salt, and pepper. Coat the salmon well. 1. Arrange vegetables and salmon on the baking sheet Spread the vegetable mixture on one side of the baking sheet. Place the salmon fillets on the other side, skin side down. 2. Roasting time and temperature Put the sheet pan in the preheated oven. Roast for about 15-20 minutes. The salmon should flake easily with a fork. The vegetables should be tender. 3. Finishing touches before serving When done, take the sheet pan out of the oven and let it cool for a minute. Garnish with freshly chopped parsley before serving. Enjoy your meal! Choosing the best salmon Look for salmon fillets that are bright in color. Fresh salmon should not smell fishy. It should have a mild scent, like the sea. Ask your fishmonger for wild-caught when possible. Farmed salmon can be good too, but wild salmon often tastes better. Picking ripe vegetables For veggies, choose firm and vibrant options. Cherry tomatoes should be plump and shiny. Look for zucchini that feels heavy and has smooth skin. When picking bell peppers, go for ones that are bright and shiny. The red onion should feel solid and not soft. Ensuring perfectly cooked salmon To cook the salmon just right, check its color. It should turn from dark pink to light pink when done. Use a fork to test if it flakes easily. If it flakes, it is ready to eat. Remember, overcooking can dry out the fish. Tips for tender vegetables To keep your veggies tender, cut them evenly. This helps them cook at the same rate. Toss them with olive oil and seasoning well, so they roast evenly. Check them at 15 minutes, and stir if needed. Pairing ideas (sides, sauces) Serve your salmon with a side of rice or quinoa. A fresh salad can add crunch. For a sauce, try a simple lemon vinaigrette. It brightens the dish and adds flavor. Best practices for presentation Make your plate look nice by arranging the salmon and veggies neatly. Use a colorful plate to enhance the dish. Garnish with fresh parsley for a pop of color. A lemon wedge on the side looks great too! {{image_2}} You can switch the salmon for other fish, like cod or tilapia. These fish also work well with the same spices and veggies. If you prefer shellfish, shrimp makes a great swap too. When it comes to veggies, the options are endless. Instead of zucchini, try asparagus or broccoli. You can also use carrots or green beans for a different taste. Mixing in seasonal vegetables can make your meal fresh and fun. For those who need gluten-free options, this recipe is already safe. Just ensure your olive oil and spices are gluten-free. You can enjoy this dish without worry. If you want a vegan alternative, replace the salmon with tofu or tempeh. Marinate them in the same mix of olive oil, lemon juice, and spices. This way, you keep the great flavors while making it plant-based. Adding spices or fresh herbs can take this dish to the next level. Try adding basil or dill for a fresh taste. A pinch of red pepper flakes can add some heat if you like spice. Using different citrus fruits can also enhance the flavors. Instead of lemon, try orange or lime. The bright zest from these fruits can change the dish while keeping it delicious. You can keep leftover salmon and veggies in the fridge. Place them in an airtight container. They stay fresh for up to three days. Make sure to let the dish cool before sealing. This helps keep the flavors intact. If you want to store them longer, consider freezing. Wrap the salmon and veggies tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. You can freeze them for up to three months. Just remember to label the bag with the date. For the best taste, reheat leftovers in the oven. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover with foil to keep them moist. Heat for about 10-15 minutes, or until warmed through. You can also use a microwave. Place the food in a microwave-safe dish. Cover it with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes. Check and stir halfway to avoid hot spots. Be careful not to overcook the salmon. This keeps it flaky and tender. How long to cook salmon on a sheet pan? Cook salmon for about 15-20 minutes at 425°F (220°C). It should flake easily with a fork. This cooking time works well for most salmon fillets. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. Make sure to thaw it before cooking. This helps it cook evenly and become tender. What vegetables work best for roasting with salmon? Good choices include cherry tomatoes, zucchini, bell peppers, and red onions. These veggies roast well and add great flavor. They also cook at the same time as salmon. Caloric content per serving Each serving has about 350 calories. This includes the salmon and veggies, making it a healthy meal. Macronutrient breakdown - Protein: 30 grams - Carbohydrates: 20 grams - Fats: 15 grams This balance supports a healthy diet. How to incorporate into meal prep This dish is perfect for meal prep! You can cook it in advance and store it in containers. Pair it with grains or salads for a complete meal. Storage tips for pre-cooked meals Store leftovers in the fridge for up to 3 days. Use airtight containers to keep the food fresh. You can also freeze it for up to a month. This article covered how to make a delicious salmon dish with fresh veggies. You learned about the ingredients, steps, and cooking tips to achieve the best flavor. We explored variations to fit different diets and storage options for leftovers. Remember, fresh ingredients make a huge difference in taste. Enjoy cooking and try new flavors. Your salmon dinner will impress anyone!

Sheet-Pan Mediterranean Salmon with Veggies

Elevate your dinner with this delicious Sheet-Pan Mediterranean Salmon with Veggies recipe! This easy dish brings together succulent salmon fillets and vibrant veggies all roasted to perfection. With just a few simple ingredients and minimal cleanup, you can enjoy a healthy meal that's bursting with flavor. Click through to discover how to make this quick and satisfying meal that will impress your family and friends!
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Ingredients
  

4 salmon fillets

1 cup cherry tomatoes, halved

1 zucchini, sliced into half-moons

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 lemon, zested and juiced

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

    In a large bowl, combine the cherry tomatoes, zucchini, red and yellow bell peppers, and red onion. Toss with 2 tablespoons of olive oil, 1 teaspoon of oregano, garlic powder, salt, and pepper until the veggies are well coated.

      Spread the vegetable mixture evenly on one side of the prepared baking sheet.

        In the same bowl, place the salmon fillets and drizzle with the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, 1 teaspoon of oregano, salt, and pepper. Coat the salmon well.

          Place the salmon fillets on the other side of the baking sheet, skin side down.

            Place the sheet pan in the preheated oven and roast for about 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

              Once done, remove the sheet pan from the oven and let it cool for a minute.

                Garnish the salmon and vegetables with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings