Lemon Herb Salmon Sheet Pan
Sheet pan salmon with lemon, herbs, and roasted vegetables cooks in one pan. Baked until the fish flakes and vegetables are tender.
Ingredients
Method
Preheat oven to 400°F. Pat salmon dry with paper towels.
Arrange zucchini, red onion, and cherry tomatoes on a sheet pan. Drizzle with 1 tbsp olive oil and season with salt and pepper.
In a small bowl, combine minced garlic, parsley, 2 tbsp olive oil, lemon juice, salt, and black pepper to form a paste.
Push vegetables to the sides of the sheet pan and place salmon fillets skin-side down in the center.
Spread the herb-garlic mixture evenly over the salmon. Top with lemon slices and rosemary sprigs.
Bake for 15–20 minutes until salmon is opaque and flakes easily with a fork and vegetables are tender.
Transfer salmon and vegetables to plates. Spoon pan juices over top and garnish with fresh parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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