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For this tasty dish, you need: - 4 salmon fillets (about 6 oz each) - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 bell pepper (red or yellow), sliced into thin strips - 1 medium red onion, cut into wedges - 3 tablespoons extra-virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 2 cloves garlic, finely minced - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh parsley, chopped - 1 teaspoon dried oregano - Salt and pepper, to taste - Lemon wedges (for serving) These main ingredients create a colorful and healthy meal. The salmon provides protein, while the veggies add fiber and nutrients. For the best flavor, I suggest these fresh herbs and seasonings: - Fresh dill: It adds a bright, herby taste. - Fresh parsley: This herb gives a fresh and mild touch. - Dried oregano: This spice brings a warm, earthy flavor. Mixing these herbs with olive oil and lemon juice forms a great base for your salmon and veggies. It makes the dish lively and fresh. You can switch up the veggies based on what you like or have. Here are some good choices: - Asparagus: This adds a nice crunch and flavor. - Carrots: These can add sweetness and color. - Broccoli: This is a healthy option that roasts well. Feel free to mix and match your favorite vegetables. This dish is flexible and allows for creativity! First, set your oven to 400°F (200°C). This temperature gives the salmon and veggies a perfect cook. Line a large baking sheet with parchment paper. This makes cleanup easy. In a small bowl, whisk together three tablespoons of extra-virgin olive oil. Add two tablespoons of fresh lemon juice. Next, mix in two cloves of finely minced garlic. Then, add one tablespoon each of chopped dill and parsley. Toss in one teaspoon of dried oregano, along with salt and pepper to taste. This mix gives your dish a bright flavor. Place four salmon fillets in the center of the baking sheet. Use a basting brush to coat each fillet with the herb mix. Make sure you cover all sides for great taste. Next, arrange cherry tomatoes, sliced zucchini, bell pepper strips, and onion wedges around the salmon. Drizzle any leftover herb mix over the veggies. Toss them gently to coat. Now, slide the baking sheet into the oven. Bake for 15-20 minutes. The salmon is done when it turns opaque and flakes easily with a fork. The veggies should be tender and slightly caramelized. After baking, let it cool for a minute. You can serve it with fresh lemon wedges for extra flavor. To cook salmon well, start with fresh fillets. Look for bright, moist flesh with no strong odor. When you season, use salt and pepper. This adds taste before baking. Coat the salmon with the herb mixture for extra flavor. Bake at 400°F. Check for doneness after 15 minutes. The fish should turn opaque and flake easily. If it’s still translucent, give it a few more minutes. To boost veggie flavor, pick ripe and fresh produce. Cherry tomatoes burst with sweetness when roasted. Slice zucchini into half-moons; they cook evenly and absorb flavors well. Bell peppers add crunch and color. Toss all veggies in the herb oil mixture. This method coats them in flavor. Bake until they are tender with slight browning. For a punch, squeeze fresh lemon juice over the veggies before serving. Cleaning up after cooking can feel daunting. To make it easier, line your baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Once you finish cooking, let the sheet cool for a few minutes. Then, wipe it down with a damp cloth. If there are stubborn bits, soak the pan in warm soapy water. It will loosen any stuck food, making cleanup quick and easy. {{image_4}} You can swap salmon for other proteins. Try chicken, shrimp, or tofu. Each option brings its own taste. Chicken thighs work well, keeping juicy and tender. Shrimp cooks fast and adds a sweet flavor. Tofu is a great plant-based choice. Use firm tofu for best results. Just make sure to adjust cooking times. Chicken may take longer, while shrimp cooks quicker. Change up the veggies based on the season. In spring, use asparagus and snap peas. Summer is perfect for fresh corn and bell peppers. Fall brings squash and Brussels sprouts. Winter offers root vegetables like carrots and parsnips. This keeps your dish fresh and exciting. Using seasonal produce can enhance flavors and nutrition. Try different marinades to switch up flavors. A teriyaki sauce gives a sweet, savory twist. Using a spicy harissa can add heat and depth. For a Mediterranean flair, mix yogurt with garlic and herbs. These options can make the same dish feel new. Experiment with what you have on hand for unique tastes. To store leftover salmon and veggies, place them in an airtight container. Make sure to let them cool first. This helps keep the food fresh. Store the container in your fridge. It should last up to three days. If you have a lot of leftovers, you can store them in separate containers for easy use. To reheat your salmon and veggies, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the food on a baking sheet. Cover it with foil to keep moisture in. Heat for about 10-15 minutes or until warm. You can also use a microwave. Just heat in short bursts, checking often to avoid overcooking. Freezing is a great way to save meals. First, ensure the salmon and veggies are cool. Then, wrap them tightly in plastic wrap. Place them in a freezer-safe bag or container. Label it with the date. Frozen salmon and veggies can last up to three months. To eat, thaw them overnight in the fridge. Reheat as described above. Yes, you can use frozen salmon. Just remember to thaw it first. Place the salmon in the fridge overnight for best results. If you’re short on time, you can use a microwave on the defrost setting. Once thawed, pat the salmon dry with paper towels. This helps the seasoning stick better and improves the texture. Sheet Pan Herb Salmon goes well with many sides. Here are some great options: - Quinoa or rice: These grains soak up flavors well. - Garlic bread: A crunchy side that complements the meal. - Mixed greens salad: Fresh greens add a nice crunch. - Roasted potatoes: Crispy potatoes balance the soft fish and veggies. You can mix and match based on your taste. To check if the salmon is done, look for a few signs: - Color: The salmon should turn opaque. - Texture: It should flake easily with a fork. - Temperature: The internal temperature should reach 145°F (63°C). If you see these signs, your salmon is ready to enjoy! In this post, we covered how to make delicious Sheet Pan Herb Salmon. We discussed key ingredients, step-by-step instructions, and helpful cooking tips. You learned how to cook the salmon perfectly and enhance your veggies' flavor. Don't forget the storage tips for leftovers and variations to keep things exciting. Trying new herbs and vegetables can bring joy to your meals. Enjoy your cooking journey and the wonderful flavors you'll create!

Sheet Pan Herb Salmon and Veggies

Enjoy a delicious and healthy meal with this easy sheet pan herb salmon and veggies recipe! Perfect for busy nights, this dish features tender salmon fillets paired with colorful cherry tomatoes, zucchini, bell pepper, and red onion, all drizzled in a zesty herb-infused olive oil. Ready in just 25 minutes, it's a wholesome dinner that everyone will love. Click to explore this flavorful recipe and start cooking today!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (red or yellow), sliced into thin strips

1 medium red onion, cut into wedges

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 cloves garlic, finely minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon dried oregano

Salt and pepper, to taste

Lemon wedges (for serving)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper to facilitate easy removal and cleanup after cooking.

    In a small mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, chopped dill, parsley, dried oregano, and a generous pinch of salt and pepper. This herby mixture will infuse flavor into both the salmon and the vegetables. Set this aside for later use.

      Place the salmon fillets in the center of the prepared baking sheet. Using a basting brush, generously coat the salmon with the herb-infused olive oil mixture, ensuring each fillet is well-covered for maximum flavor.

        Arrange the cherry tomatoes, sliced zucchini, bell pepper strips, and onion wedges around the salmon fillets on the baking sheet. Drizzle the remaining herb olive oil mixture over the vegetables and gently toss them with your hands or a spatula to ensure they are evenly coated.

          Slide the baking sheet into the preheated oven and bake for 15-20 minutes. The salmon is ready when it turns opaque and flakes easily with a fork; the veggies should be tender and exhibit a slight caramelization at the edges.

            Once cooked, carefully remove the baking sheet from the oven and allow it to cool for a minute before serving. For an extra burst of flavor, garnish each serving with fresh lemon wedges, which can be squeezed over the dish.

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4

                - Presentation Tips: For an appealing display, serve the salmon and vegetables directly from the baking sheet. Add a sprinkle of extra fresh herbs and arrange the lemon wedges artfully around the dish to create a vibrant and inviting meal.