Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 2 tablespoons/30ml extra virgin olive oil
  • 1 lemon, sliced into thin rounds
  • 1 teaspoon/5ml dried oregano
  • 1/2 teaspoon/2.5ml dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 zucchini, sliced
  • 1 red onion, thinly sliced
  • 1 cup/140g cherry tomatoes, halved
  • 1/2 cup/70g Kalamata olives, pitted and halved
  • 2 cloves garlic, minced
  • 2 tablespoons/30ml extra virgin olive oil
  • 1/4 cup/30g fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine bell peppers, zucchini, red onion, cherry tomatoes, Kalamata olives, and minced garlic. Toss with olive oil, salt, and pepper.
  3. Spread the vegetable mixture in a single layer on the prepared baking sheet.
  4. Pat salmon fillets dry with paper towels. Drizzle with olive oil, season with oregano, thyme, salt, and pepper.
  5. Place salmon fillets on top of the vegetables. Arrange lemon slices over the salmon.
  6. Bake for 20-25 minutes, or until salmon is cooked through and flakes easily with a fork and the vegetables are tender-crisp. Check for an internal temperature of 145°F (63°C) in the thickest part of the salmon.
  7. Sprinkle with fresh parsley. Serve immediately.