# What Goes In:
→ Fish
01 - 4 skin-on salmon fillets, 6 oz each
02 - 2 tablespoons olive oil
03 - 1 lemon, thinly sliced
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
→ Vegetables
06 - 1 medium zucchini, sliced into half-moons
07 - 1 red bell pepper, cut into strips
08 - 1 yellow bell pepper, cut into strips
09 - 1 red onion, cut into wedges
10 - 1 cup cherry tomatoes, halved
11 - 2 cups broccoli florets
12 - 2 tablespoons olive oil
13 - 2 cloves garlic, minced
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - ½ teaspoon crushed red pepper flakes (optional)
17 - ½ teaspoon sea salt
18 - ¼ teaspoon black pepper
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - Lemon wedges, for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, combine zucchini, bell peppers, onion, cherry tomatoes, and broccoli with olive oil, garlic, oregano, thyme, red pepper flakes if using, salt, and pepper. Toss to coat evenly.
03 - Arrange the vegetable mixture evenly on the prepared sheet pan and roast for 10 minutes.
04 - Pat salmon fillets dry. Brush both sides with olive oil and season with salt and pepper.
05 - Remove sheet pan from oven. Shift vegetables to the sides, place salmon fillets skin-side down in the center, and top each fillet with 1 to 2 lemon slices.
06 - Return pan to oven and roast 12 to 15 minutes, until salmon is opaque and flakes easily and vegetables are tender with light browning.
07 - Remove from oven. Sprinkle fresh parsley over salmon and vegetables. Serve immediately with lemon wedges.
