Ingredients
Scale
- 2 cups broccoli florets
- 2 cups bell peppers, sliced (mixed colors)
- 2 cups zucchini, sliced
- 1 medium red onion, sliced
- 3 tablespoons olive oil
- 4 salmon fillets (6 ounces each)
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine broccoli, bell peppers, zucchini, and red onion. Drizzle with olive oil and season with salt, pepper, and Italian herbs. Toss to coat.
- Spread the vegetable mixture on a baking sheet in a single layer and roast for 20-25 minutes until tender.
- While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper. Cook skin-side down for 5-6 minutes; flip carefully and cook for another 4-5 minutes until flaky.
- Serve roasted vegetables topped with salmon garnished with lemon slices and parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (6 oz) with mixed vegetables
- Calories: 430
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg