# What You Need:
→ Fish
01 - 4 skinless salmon fillets, 5-6 oz each
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper to taste
→ Vegetables
05 - 1 medium red onion, cut into wedges
06 - 2 medium carrots, sliced into ½-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into ½-inch half-moons
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine red onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper. Toss until evenly coated. Spread vegetables in a single layer on the prepared sheet pan.
03 - Roast vegetables in preheated oven for 10 minutes.
04 - Pat salmon fillets dry with paper towels. Brush each fillet with 1 tablespoon olive oil total, then sprinkle evenly with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven. Move vegetables to create space and arrange salmon fillets among them.
06 - Return pan to oven and roast for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender with caramelized edges.
07 - Remove from oven. Garnish with chopped fresh parsley and serve with lemon wedges.
