Description
This sheet pan lemon herb salmon and roasted vegetable medley delivers a vibrant burst of citrus and savory herbs in every single bite. A Weight Loss Fat Loss Dinner that is satisfying and refreshing, perfect for the family.
Ingredients
Scale
4 portions 6-oz Salmon Fillets
2 large Bell Peppers
2 medium Zucchini
1 bunch Asparagus
1 medium Red Onio
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
3 cloves Garlic
1 teaspoon Dried Oregano
Sea Salt and Black Pepper to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C)
- Prepare the Vegetables: Place the sliced bell peppers, zucchini, asparagus, and red onion on a large rimmed baking sheet. Drizzle with two tablespoons of olive oil and sprinkle with half of the minced garlic, salt, and pepper
- Initial Roast: Toss the vegetables on the pan to coat them evenly and spread out in a single layer. Roast for about 12 to 15 minutes
- Prep the Salmon: Pat salmon fillets dry with a paper towel. Whisk together remaining olive oil, lemon juice, the rest of the garlic, and dried oregano
- Combine and Finish: Remove the pan from the oven, move the vegetables to the sides, and place salmon in the center. Spoon lemon-garlic mixture over salmo
- Final Bake: Return to the oven and bake for another 10 to 12 minutes until the salmon flakes easily
- Garnish and Serve: Squeeze fresh lemon over the pan and serve immediately
Notes
Ensure uniform cuts for vegetables to cook evenly.
Avoid overcrowding the pan for proper roasting.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 0 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 80 mg