Baked Lemon Herb Salmon with Roasted Vegetables

This sheet-pan meal pairs flaky, herb-crusted salmon with a colorful medley of roasted vegetables. It comes together with minimal effort and stores well for up to three days in the fridge. A balanced, nutritious dinner that requires nothing more than a quick reheat.

Ingredients

• •4 salmon fillets (about 150g each)
• •2 medium zucchini, sliced into half-moons
• •1 red bell pepper, chopped
• •1 cup cherry tomatoes
• •3 tablespoons olive oil
• •2 cloves garlic, minced
• •Juice of 1 lemon
• •1 teaspoon dried thyme
• •1 teaspoon dried dill
• •Salt and black pepper to taste

Instructions

1. 1. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. 2. Toss the zucchini, bell pepper, and cherry tomatoes with 2 tablespoons of olive oil, half the garlic, salt, and pepper. Spread them in an even layer on one side of the baking sheet.
3. 3. Place the salmon fillets on the other side of the sheet. Drizzle with the remaining olive oil and lemon juice, then sprinkle with garlic, thyme, dill, salt, and pepper.
4. 4. Roast everything in the oven for 18–22 minutes, until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and lightly caramelized.
5. 5. Remove from the oven and allow to cool to room temperature before packaging.
6. 6. Divide the salmon and vegetables into 4 airtight containers. Store in the fridge for up to 3 days. Reheat gently in the microwave or oven to avoid drying out the salmon.