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- 4 salmon fillets (6 oz each) - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced into thin strips - 1 medium zucchini, sliced into half-moons - 3 tablespoons extra-virgin olive oil - 2 lemons (1 for zest and juice, 1 for thin slices) - 3 cloves garlic, finely minced - 2 teaspoons dried dill - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped The main ingredients create a colorful feast. Salmon is rich in omega-3s and pairs well with veggies. Broccoli, tomatoes, bell pepper, and zucchini add nutrition and crunch. Each vegetable offers its own flavor and texture. The marinade brings everything together. It adds zest and depth. Olive oil keeps the salmon moist. Lemon juice brightens the dish. Garlic gives a savory kick. Dill and oregano add a touch of earthiness. Salt and pepper balance the flavors. Lastly, fresh parsley adds a touch of green. It enhances the look and taste. This dish is not just healthy; it's a joy to eat. With these ingredients, you set the stage for a delightful meal. - Preheat the oven to 400°F (200°C) and prepare the sheet pan. - In a small bowl, whisk together the marinade ingredients. This includes olive oil, lemon juice, lemon zest, minced garlic, dried dill, dried oregano, salt, and pepper. This mix will give your dish a bright and fresh flavor. - Take the salmon fillets and place them on one side of the sheet pan. Use a basting brush to coat the tops with the marinade. Make sure they are well covered for the best taste. - In a large bowl, combine the broccoli, cherry tomatoes, red bell pepper, and zucchini. Drizzle the remaining marinade over the veggies. Toss gently so that all pieces are coated evenly. - Spread the salmon and veggies on the sheet pan. Make sure they are in a single layer for even cooking. - Slice the second lemon into thin rounds and place them on top of both the salmon and the veggies. The lemon adds a lovely flavor as it bakes. - Put the sheet pan in the preheated oven. Bake for about 15 to 20 minutes. The salmon should be opaque and flake easily with a fork. The veggies should be tender yet still bright in color. - To ensure even cooking, place salmon and veggies in a single layer. - Salmon’s thickness affects its cooking time. Thicker fillets need extra time. - Fresh herbs like parsley or dill boost aroma and taste. - For deeper flavor, marinate salmon for at least 30 minutes. - Pair your dish with fluffy quinoa or couscous for a hearty meal. - Complement flavors with a light salad or a citrus dressing. {{image_4}} You can switch out the broccoli and cherry tomatoes. Asparagus or green beans work well too. Feel free to use seasonal vegetables. Carrots, bell peppers, or even sweet potatoes can add new flavors. Mixing different colors of veggies makes the dish more fun and tasty. If you want a change, try using chicken or tofu instead of salmon. Chicken thighs or breasts can soak up the marinade nicely. Tofu is a great plant-based option. You can also explore using other fish like cod or trout. Each swap brings its own flavor. Get creative with your marinade! You can try different herbs or spices. Basil, thyme, or even chili flakes can add a kick. For a sweet twist, add honey or mustard. These small changes can make a big difference in taste. Experiment and find what you love! To store leftovers, let the dish cool down first. Place the salmon and veggies in an airtight container. This keeps them fresh for up to three days. Make sure to separate the salmon from the veggies to prevent sogginess. To reheat without drying out, use the oven or a skillet. Set the oven to 350°F (175°C) and warm for about 10-15 minutes. If using a skillet, heat on low for 5-7 minutes. Cover with a lid to keep moisture in. To freeze the dish, allow it to cool completely. Wrap the salmon and veggies tightly in plastic wrap, then place them in a freezer-safe bag. This keeps them safe for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for best results. Bake the sheet pan salmon for about 15-20 minutes. The salmon is done when it turns opaque and flakes easily with a fork. The veggies should be tender and bright. If you have thicker fillets, you might need a few extra minutes. Always check the salmon's center for doneness. Yes, you can use frozen salmon. Just make sure to thaw it first for even cooking. If you cook it from frozen, add about 5 to 10 extra minutes to the bake time. Check the salmon often to avoid overcooking. Remember, fresh salmon gives the best flavor, but frozen works in a pinch. Salmon pairs well with many sides. Here are some tasty options: - Quinoa - Couscous - Rice - A fresh green salad - Garlic bread These sides soak up the tasty lemon juices. Feel free to mix and match! This recipe combines salmon and fresh veggies for a tasty, healthy meal. By using a simple marinade, you enhance the flavors. Remember, you can swap ingredients or try new herbs for variety. Store leftovers properly to keep them fresh. With these tips and variations, you can make this dish your own. I hope you enjoy cooking and sharing it with others.

Sheet Pan Lemon Herb Salmon & Veggies

Discover a fresh and flavorful dinner with this Citrusy Herb-Infused Salmon & Rainbow Veggies recipe. In just 30 minutes, you can enjoy perfectly baked salmon paired with vibrant vegetables, all infused with a zesty herb marinade. Ideal for a quick weeknight meal or a special occasion, this dish is not only delicious but also healthy. Click through to explore the full recipe and add a burst of color to your dinner table tonight!
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Ingredients
  

4 salmon fillets (6 oz each)

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 red bell pepper, sliced into thin strips

1 medium zucchini, sliced into half-moons

3 tablespoons extra-virgin olive oil

2 lemons (1 for zest and juice, 1 for thin slices)

3 cloves garlic, finely minced

2 teaspoons dried dill

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to facilitate easy cleanup and non-stick cooking.

    In a small mixing bowl, whisk together the olive oil, the juice of 1 lemon, the zest of that same lemon, the minced garlic, dried dill, dried oregano, and a generous pinch of salt and pepper. This fragrant blend will serve as your marinade.

      Place the salmon fillets on one half of the prepped sheet pan. Using a basting brush, generously coat the tops of the salmon fillets with the marinade mixture, ensuring they are well covered for a burst of flavor.

        In a large mixing bowl, combine the broccoli florets, halved cherry tomatoes, sliced red bell pepper, and zucchini moons. Drizzle the remaining marinade over the vegetables and toss gently to ensure everything is evenly coated.

          Spread the marinated vegetables onto the other half of the sheet pan in one even layer. Nestle the lemon slices atop both the salmon and the veggies, allowing their citrusy oils to enhance the dish as it bakes.

            Transfer the sheet pan to the preheated oven and bake for approximately 15-20 minutes. You'll know it's ready when the salmon is opaque and flakes easily with a fork, and the vegetables are tender yet vibrant.

              Carefully remove the sheet pan from the oven and allow it to rest for a few minutes, letting the flavors meld.

                Serve the dish hot, garnished with a sprinkle of freshly chopped parsley to add a vibrant touch and additional flavor.

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

                    - Serving Suggestion: This dish pairs beautifully with a side of quinoa or couscous to soak up the delightful citrusy juices. Enjoy!