Name: Sheet Pan Salmon and Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 3 bell peppers, assorted colors, cut into 1-inch chunks; 2 to 3 zucchini, sliced in half lengthwise and then cut into 1-inch chunks; 2 to 3 summer squash, cut into 1-inch chunks; 1 cup grape tomatoes, halved; 1 red onion, thinly sliced; 6 garlic cloves, chopped; 1 teaspoon Catanzaro herbs; 1/2 teaspoon salt; 1 pound salmon; 1 orange, juiced; 1/2 lemon, juiced; 2 teaspoons agave syrup, or to taste; 1 garlic clove minced; 1/4 teaspoon crushed Aleppo chile flakes; salt to taste

Sheet Pan Salmon and Veggies

This sheet pan salmon and vegetables is bursting with flavor. Lightly citrus-glazed salmon roasts atop a mix of vibrant, colorful peppers, zucchini, squash, and red onion, and it cooks in under 30 minutes.

40 min total 20 min prep 20 min cook 4 553 cal

Instructions

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1 Preheat the oven to 425 degrees F (220 degrees C).
2 Pour olive oil into a resealable plastic bag. Add bell peppers, zucchini, summer squash, tomatoes, red onion, chopped garlic, herbs, and salt. Toss to coat. Spread vegetables out evenly on a baking sheet. Lay salmon, skin side down, on top of vegetables.
3 Stir orange juice, lemon juice, agave syrup, minced garlic, and chile flakes together in a small bowl; spoon glaze over the salmon. Glaze will be thin. Season with salt.
4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.