Sheet-pan roasted salmon & veo

A simple sheet-pan dinner of roasted salmon with fingerling potatoes, peppers, broccoli, and cherry tomatoes, finished with fresh lemon juice and zest for bright flavor.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 450°F.

Step 2

Toss fingerling potatoes with olive oil, garlic, 1/4 tsp sea salt, and black pepper. Spread on a sheet pan, cover with foil, and roast until starting to brown, about 15 minutes.

Step 3

Coat broccoli florets with Avacado oil spray and season with no salt seasoning. Add to potatoes and recover and bake for 10 minutes.

Step 4

Combine sweet peppers (cut into rings), cherry tomatoes, olives, parsley, oregano with one TBSP olive oil and toss. Remove foil, add veggies to the pan with potatoes and broccoli and continue roasting about 10 minutes.

Step 5

Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp salt and black pepper.

Step 6

Place salmon on top of veggies and bake an additional 10 minutes or until salmon flakes with a fork.

Step 7

Remove from over sprinkle with zest from lemon. Squeeze juice from lemon over salmon and vegetables.