Sheet-Pan Salmon with Roasted Vegetables

Salmon fillets roasted alongside broccoli, peppers and zucchini with garlic and lemon - one tray, minimal cleanup.

30 min 4 servings Easy international

Ingredients

• 300 g broccoli florets
• 2 pcs bell peppers
• 1 pcs zucchini
• 3 clove garlic
• 3 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper
• 600 g salmon fillets
• 1 tsp paprika
• 1 pcs lemon
• 0.25 bunch fresh dill

Steps

1. Heat the oven to 220 degrees Celsius.
2. Line a large baking tray with baking paper.
3. Cut 2 bell peppers into 3 cm pieces.
4. Cut 1 zucchini into half-moons about 1 cm thick.
5. Put the broccoli, peppers and zucchini on the tray.
6. Mince 3 garlic cloves and scatter them over the vegetables.
7. Drizzle the vegetables with 2 tbsp of olive oil and sprinkle with 1 tsp of salt and 0.25 tsp of black pepper.
8. Toss the vegetables with your hands and spread them out flat.
9. Roast the vegetables for 10 minutes.
10. Pat 600 g of salmon fillets dry.
11. Rub the salmon with 1 tbsp of olive oil, 1 tsp of paprika, 0.5 tsp of salt and 0.25 tsp of black pepper.
12. Push the vegetables aside and place the salmon fillets on the tray.
13. Roast for 12 minutes until the salmon flakes easily with a fork.
14. Chop 0.25 bunch of dill and scatter it over the tray.
15. Squeeze the juice of 1 lemon over everything and serve.