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One-Pan Lemon Herb Salmon & Veggies

by Crystal Hatch featured in 7 Scrumptious Salmon Dishes

Ingredients

for 4 servings

  • 1 tablespoon
    garlic, minced
  • 1 tablespoon
    dried rosemary
  • 1 tablespoon
    dried oregano
  • 1 tablespoon
    dried basil
  • 1 tablespoon
    olive oil
  • 1 tablespoon
    lemon juice
  • 4 fillets salmon
  • 1 large zucchini, chopped
  • 1 cup
    mushroom, sliced (75 g)
  • 1 yellow bell pepper, sliced
  • 1 pt
    cherry tomato, halved (470 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
    Calories 326
    Fat 20g
    Carbs 8g
    Fiber 2g
    Sugar 3g
    Protein 27g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400°F (200°C).
  2. Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
  3. Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
  4. Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
  5. Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
  6. Enjoy!
 

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