Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on
- 1 large lemon, half sliced and half juiced
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and freshly ground pepper
- 1 pound baby potatoes, halved
- 2 cups cherry tomatoes
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- Fresh dill or parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine potatoes, tomatoes, zucchini, bell pepper, and red onion. Toss with 2 tablespoons olive oil, half the minced garlic, oregano, salt, and pepper. Arrange in a single layer on one side of the sheet pan.
- In a small bowl, mix remaining olive oil, garlic, lemon juice, and smoked paprika. Place salmon fillets on the other side of the sheet pan, skin-side down. Brush with the lemon-oil mixture and season with salt and pepper.
- Place lemon slices on and around the salmon. Bake for 20-25 minutes, until potatoes are tender and salmon reaches an internal temperature of 145°F (63°C).
Notes
Garnish with fresh herbs before serving. For a light dinner, add a simple green salad dressed with a light vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 60mg
Keywords: salmon recipe, one-pan dinner, healthy dinner, quick recipes, easy cleanup