Ingredients:

  • 4 Salmon fillets (6 oz / 170g each), skin on or off
  • 2 Lemons, one zested and juiced, one sliced
  • 2 cloves Garlic, minced
  • 2 tablespoons Olive oil
  • 2 tablespoons Fresh herbs, chopped (parsley, dill, thyme, oregano)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 Red bell pepper, seeded and chopped
  • 1 Yellow bell pepper, seeded and chopped
  • 1 Zucchini, chopped
  • 1 Red onion, sliced
  • 1 cup Cherry tomatoes, halved
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Dried oregano
  • Optional: a handful of Kalamata olives

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the chopped bell peppers, zucchini, red onion, cherry tomatoes, and olives (if using) with olive oil, salt, pepper, and oregano on the baking sheet. Spread in a single layer.
  3. In a small bowl, combine lemon zest, lemon juice, minced garlic, olive oil, chopped herbs, salt, and pepper.
  4. Place salmon fillets on top of the vegetables on the baking sheet. Spoon or brush the lemon herb mixture evenly over each fillet. Arrange lemon slices around the salmon.
  5. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender. Aim for an internal temperature of 145°F (63°C) for the salmon.
  6. Serve immediately, portioning the salmon and vegetables onto plates.