One-Pan Lemon Garlic Salmon and Veggies
A quick and healthy dinner option featuring salmon and fresh vegetables, all cooked in one pan with a zesty lemon garlic marinade.
Equipment
- baking sheet
- mixing bowl
- whisk
- parchment paper
- knife
- cutting board
Ingredients
- 4 fillets Salmon Each fillet should weigh about 6 ounces.
- 2 tablespoons Olive oil Adds flavor and moisture.
- 4 cloves Garlic Minced for flavor.
- 1 whole Lemon Zest and juice needed.
- 1 teaspoon Dried oregano Herb that complements the dish.
- to taste Salt Enhances flavor.
- to taste Pepper Enhances flavor.
- 1 cup Cherry tomatoes Halved for sweetness.
- 1 medium Zucchini Sliced for quick cooking.
- 1 medium Bell pepper Sliced, any color.
- 1 cup Broccoli florets Adds texture and nutrients.
- 2 tablespoons Fresh parsley Chopped, for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prepare the vegetables: slice the zucchini and bell pepper, halve the cherry tomatoes, and break the broccoli into small florets.
- In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and pepper.
- Place the salmon fillets in a shallow dish or resealable bag and pour half of the marinade over them. Let marinate for at least 15 minutes.
- In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, and broccoli. Drizzle with the remaining marinade and toss to coat.
- Line a baking sheet with parchment paper. Arrange the marinated salmon fillets in the center and surround them with the marinated vegetables.
- Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
- Remove from the oven and let cool for a minute. Garnish with fresh parsley before serving.
Notes
This dish is versatile; feel free to substitute different proteins or vegetables based on your preferences.