This sheet pan salmon and veggies is bursting with flavor. Lightly citrus-glazed salmon roasts atop a mix of vibrant, colorful peppers, zucchini, squash, and red onion, and it cooks in under 30 minutes.
Preparation Details
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 3 bell peppers, assorted colors, cut into 1-inch chunks
- 2 to 3 zucchini, sliced in half lengthwise and cut into 1-inch chunks
- 2 to 3 summer squash, cut into 1-inch chunks
- 1 cup grape tomatoes, halved
- 1 red onion, thinly sliced
- 6 cloves garlic, chopped
- 1 teaspoon Catanzaro herbs
- 1/2 teaspoon salt
Steps
- Preheat the oven to 425 degrees F (220 degrees C).
- Pour olive oil into a resealable plastic bag. Add bell peppers, zucchini, summer squash, tomatoes, red onion, chopped garlic, herbs, and salt. Toss to coat. Spread vegetables out evenly on a baking sheet. Lay salmon, skin side down, on top of vegetables.
- Stir orange juice, lemon juice, agave syrup, minced garlic, and chile flakes together in a small bowl; spoon glaze over the salmon. Glaze will be thin. Season with salt.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
