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  • sheet pan salmon and veggies

Sheet Pan Salmon and Veggies

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Description

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.

Ingredients

Veggies
  • 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
Salmon and Glaze
  • 1 pound salmon
  • 1 orange, juiced
  • 1/2 lemon, juiced
  • 2 teaspoons agave syrup, or more to taste
  • 1 clove garlic, minced
  • 1/4 teaspoon Aleppo pepper flakes
  • salt to taste

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.