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- 4 salmon fillets - 1 cup cherry tomatoes, halved - 1 zucchini, sliced into half-moons - 1 bell pepper (red or yellow), sliced - 1 red onion, cut into wedges - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - 2 cloves garlic, minced - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh parsley, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - Lemon wedges (for serving) This dish is all about vibrant flavors and easy prep. The main ingredients shine with fresh salmon and colorful veggies. Each veggie adds its own taste and texture. The cherry tomatoes burst with sweetness, while the zucchini and bell pepper add crunch. The red onion brings a nice bite. The herb and oil mixture is key. Olive oil keeps everything moist. Fresh lemon juice brightens the dish. Garlic adds depth, and the herbs give it a fresh, garden-like feel. Dill and parsley are my favorites to use here. They pair so well with salmon. Don’t skip the optional garnishes! Lemon wedges add a zesty touch when serving. They make the dish pop and balance the richness of the salmon. This meal is not just healthy; it’s also a feast for the eyes. - Preheat oven to 400°F (200°C). - Line the baking sheet with parchment paper. Start by preheating your oven. This step is key for even cooking. While the oven heats, line your baking sheet with parchment paper. This will help with cleanup later. - Whisk together olive oil, lemon juice, garlic, and herbs. - Prepare the salmon and vegetables for roasting. In a small bowl, mix the olive oil, lemon juice, minced garlic, dill, parsley, oregano, salt, and pepper. This mixture will add great flavor. Set it aside. Next, get your salmon and veggies ready. Place the salmon in the center of the baking sheet. Brush it with the herb mix. Then, arrange the cherry tomatoes, zucchini, bell pepper, and red onion around the salmon. Drizzle the rest of the herb oil over the veggies. Toss them gently so they are coated in the mix. - Arrange salmon and veggies on the sheet pan. - Baking time and doneness indicators. Now it's time to bake. Place the sheet pan in the oven and bake for 15-20 minutes. The salmon should be opaque and flake easily with a fork. The veggies should be tender and slightly caramelized. Keep an eye on it to ensure perfect doneness. Enjoy the wonderful aroma as it cooks! To achieve tender salmon, cook it at 400°F (200°C). This temperature helps keep the fish moist. Use a fish spatula to transfer the salmon. When the fish is ready, it should flake easily with a fork. Check for doneness by looking for opaque flesh. If it looks bright pink, it needs more time. Cut your veggies into similar sizes for even cooking. For cherry tomatoes, halving them helps release juices. Slice zucchini into half-moons. This shape allows for quick cooking. Bell peppers and red onions should be cut into thin strips for best results. To season the veggies, drizzle them with olive oil. A sprinkle of salt and pepper enhances their natural flavors. Serve the salmon and veggies right from the baking sheet. This style keeps it casual and fun. Garnish with fresh herbs and lemon wedges. They add color and brightness to the dish. For extra flavor, consider adding a sprinkle of red pepper flakes or a dash of balsamic vinegar. These additions can take your meal to the next level. {{image_2}} You can switch salmon for other proteins. Chicken breasts work well in this dish. Tofu is a great choice for a plant-based option. If you use chicken, cook for 20-25 minutes. For tofu, bake it for 15-18 minutes. Always check the doneness to ensure food safety. You can change up the veggies based on the season. In spring, try asparagus or snap peas. Summer calls for corn or green beans. In fall, use butternut squash or Brussels sprouts. You can use frozen vegetables, but fresh ones taste better. If using frozen, reduce the cooking time by a few minutes. Add spices or sauces to change the taste. A bit of chili powder adds heat. Honey or maple syrup gives a sweet touch. You can customize the herb mix too. Try basil, thyme, or rosemary for a different flavor. Experiment and find what you love! To keep your leftover sheet pan herb salmon and veggies fresh, follow these steps: - Refrigerate: Place leftovers in a shallow container. - Freeze: Use airtight containers or freezer bags for freezing. - Storage Containers: Glass or BPA-free plastic containers work best. They help keep moisture in. When you want to enjoy your leftovers, reheating is key. Here are the best methods: - Oven: Preheat to 350°F (175°C) and cover with foil. Bake for about 10 minutes. - Microwave: Heat on medium power in short bursts. Check often to avoid drying out. To keep your salmon juicy, add a splash of water before microwaving. Knowing how long you can store your dish is important: - Fridge: Your salmon and veggies last up to 3 days. - Freezer: They can stay good for 2-3 months. Watch for signs of spoilage like off smells or a change in color. If you see these signs, it’s best to discard the dish. Yes, you can use frozen salmon. Just make sure to thaw it first. Place it in the fridge overnight or run it under cold water. This helps it cook evenly. Frozen salmon may take a little longer to cook, so check for doneness as you go. The salmon is done when it turns opaque and flakes easily with a fork. You can also check the internal temperature. It should reach 145°F (63°C). This ensures it is safe to eat. You can serve this dish with rice, quinoa, or a fresh green salad. These sides add great texture and flavor. You can also pair it with crusty bread to soak up the juices. Yes, this recipe is great for meal prep. You can make it ahead and store it in the fridge. Just reheat it when you're ready to eat. It stays tasty for up to three days. To make this recipe keto-friendly, keep the veggies low-carb. Use zucchini and bell peppers, but skip starchy veggies. You can also add more healthy fats, like avocado, to boost the meal's richness. In this article, we explored how to make Sheet Pan Herb Salmon and Veggies. We discussed the main ingredients, steps for prep and baking, and tips for the best results. You can customize this dish with different proteins and seasonal veggies to fit your taste. Remember to store any leftovers properly for future meals. This simple recipe offers great flavor and is perfect for any occasion. Now, it’s your turn to try it and enjoy a tasty, healthy meal.

Sheet Pan Herb Salmon and Veggies

Indulge in a delightful and healthy meal with this Sheet Pan Herb Salmon and Veggies recipe! In just 25 minutes, you can enjoy perfectly baked salmon accompanied by vibrant veggies like cherry tomatoes, zucchini, and bell peppers, all infused with fresh herbs and zesty lemon. It's a quick and fuss-free way to impress at dinner. Click through to discover the full recipe and elevate your weeknight meals!
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Ingredients
  

4 salmon fillets

1 cup cherry tomatoes, halved

1 zucchini, sliced into half-moons

1 bell pepper (red or yellow), sliced

1 red onion, cut into wedges

3 tablespoons olive oil

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon dried oregano

Salt and pepper to taste

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy clean-up.

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dill, parsley, oregano, salt, and pepper. Set aside.

      Place the salmon fillets in the center of the baking sheet and brush them generously with the herb olive oil mixture.

        Arrange the cherry tomatoes, zucchini, bell pepper, and red onion around the salmon on the baking sheet. Drizzle the remaining herb olive oil over the veggies and toss them gently to coat.

          Bake in the preheated oven for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

            Remove from the oven and let it cool for a minute before serving. Garnish with fresh lemon wedges for an added zing.

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4

                - Presentation Tips: Serve the salmon and veggies directly from the baking sheet, garnished with additional fresh herbs and lemon wedges to brighten the dish.