Baked Lemon Herb Salmon with Roasted Vegetables

Servings: 4  

Prep Time: 10 minutes  

Cook Time: 20 minutes  

Ingredients:

For the salmon: 

4 salmon fillets (about 6 oz each)  

2 tablespoons olive oil  

2 lemons (1 sliced, 1 for juicing)  

2 teaspoons fresh rosemary, chopped  

2 teaspoons fresh thyme leaves  

1 teaspoon garlic powder  

½ teaspoon salt  

½ teaspoon black pepper  

For the roasted vegetables:  

2 cups baby potatoes, halved  

2 carrots, peeled and sliced  

1 red bell pepper, chopped  

1 zucchini, sliced  

2 tablespoons olive oil  

1 teaspoon dried oregano  

½ teaspoon paprika  

½ teaspoon salt  

¼ teaspoon black pepper  

Instructions:

1. Preheat the oven:  

• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.

2. Prepare the vegetables:  

• In a bowl, toss the potatoes, carrots, bell pepper, and zucchini with olive oil, oregano, paprika, salt, and pepper.

• Spread the vegetables evenly on one side of the baking sheet.

3. Season the salmon:  

• Pat the salmon fillets dry and place them skin-side down on the other side of the baking sheet.

• Drizzle with olive oil and lemon juice.

• Sprinkle with garlic powder, salt, black pepper, rosemary, and thyme.

• Top each fillet with a few slices of lemon.

4. Bake:  

• Place the baking sheet in the oven and bake for 18-20 minutes until the salmon flakes easily with a fork and the vegetables are tender.

5. Serve:  

• Plate the salmon with the roasted vegetables and garnish with fresh lemon wedges or additional herbs.

Enjoy!