Sheet Pan Lemon Garlic Salmon and Roasted Vegetables for Two

• •4 pieces salmon fillets, skin-on or off
• •4 cup broccoli florets
• •1 large red bell pepper, cored and chopped into 1-inch pieces
• •1 large yellow bell pepper, cored and chopped into 1-inch pieces
• •1 medium red onion, cut into 1/2-inch thick wedges
• •1 cup cherry tomatoes
• •4 cloves garlic, minced
• •2 large lemon, juiced and sliced into rounds
• •0.3 cup olive oil
• •1 teaspoon dried oregano
• •0.5 teaspoon dried thyme
• • to taste salt
• • to taste black pepper, freshly ground
• •2 tablespoon fresh parsley or dill, chopped, for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

2. 2

   In a large bowl, combine the broccoli florets, red and yellow bell peppers, and red onion wedges. Drizzle with 2 tablespoons of olive oil, 2 minced garlic cloves, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, and season generously with salt and black pepper. Toss until the vegetables are evenly coated.

3. 3

   Spread the seasoned vegetables in a single layer on one half of the prepared sheet pan. Roast for 15 minutes to give them a head start.

4. 4

   While the vegetables are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 2 minced garlic cloves, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, and the juice from one lemon. Season with salt and pepper.

5. 5

   After 15 minutes, remove the sheet pan from the oven. Push the partially roasted vegetables to one side of the pan. Place the salmon fillets on the other side. Drizzle the lemon-garlic mixture over the salmon fillets. Scatter the cherry tomatoes around the vegetables and place lemon slices on top of or next to the salmon.

6. 6

   Return the sheet pan to the oven and continue to roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp and lightly browned. Cooking time may vary based on the thickness of your salmon.

7. 7

   Garnish with fresh chopped parsley or dill before serving. Serve immediately.

Chef's Tips

• 💡Don't overcrowd the pan: If your sheet pan is too crowded, the vegetables will steam instead of roast. Use two sheet pans if necessary to ensure everything cooks evenly and gets nicely caramelized.
• 💡Pat salmon dry: This step is crucial for getting a nice sear and preventing the salmon from steaming. Moisture on the surface can hinder browning.
• 💡Customize your vegetables: Feel free to swap in other quick-cooking vegetables like asparagus, zucchini, or green beans. Adjust the roasting time as needed for different vegetables.
• 💡Check for doneness: Salmon is cooked when it reaches an internal temperature of 145°F (63°C) or when it flakes easily with a fork. Overcooked salmon can be dry.
• 💡Parchment paper is your friend: It prevents sticking and makes cleanup a breeze, especially with sticky marinades.