One-Pan Lemon Herb Salmon & Veggies
Ingredients:
- 1 Tablespoon : Garlic Powder
- 1 Tablespoon : Minced Rosemary Leaves
- 1 Tablespoon : Minced Oregano Leaves
- 1 Tablespoon : Minced Basil
- 1 Tablespoon : Olive oil, plus more to taste
- 1 Tablespoon : Lemon Juice
- 1 pinch : Salt
- 1 Tablespoon : freshly ground black pepper powder
- 4 PCS : Skinless Salmon Fillets
- 1 PCS : Large zucchini, chopped
- 1 CUP : Sliced Mushrooms (75g)
- 1 : yellow bell pepper, seeded and sliced
- 1 : cherry tomatoes (470 g), halved
Instructions:
Preparation
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the garlic powder, rosemary, oregano, basil, olive oil, lemon juice, and a pinch each of salt and pepper powder. Whisk well.
3. Lay salmon fillets, skin-side up, on one side of the prepared baking sheet and brush with one-third of the herb mixture. Flip the fillets over and brush with the remaining two-thirds o the herb mixture.
4. Spread the zucchini, mushrooms, bell pepper, and tomatoes on the other side of the pan, then drizzle with olive oil and season with salt and pepper to taste. Toss well to coat.
5. Bake for 30 minutes, or until the tomatoes are bursting and salmon flakes easily.
6. Enjoy
