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- 4 salmon fillets (about 6 oz each) - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup zucchini, sliced - 1 cup bell peppers, sliced (assorted colors) - Fresh parsley, chopped, for garnish When it comes to measurements, precision matters for a great dish. Each salmon fillet should weigh around 6 ounces for even cooking. If you need a lighter meal, you can use 4-ounce fillets. Olive oil adds richness, but you can swap it for avocado oil if preferred. Fresh lemon juice brightens the dish. If you don’t have fresh, bottled juice works too, but use less. The zest of one lemon enhances the flavor. You can skip it, but I don’t recommend it. Garlic is key for depth. If you prefer, garlic powder works as a substitute. Dried oregano and thyme add aroma. Fresh herbs give better flavor but use double the amount if you have them. Lastly, use any colorful bell peppers you have, as each adds its own flair. Fresh herbs offer vibrant flavor and aroma. They brighten the dish and are great for garnishing. However, dried herbs are convenient and still tasty. Use dried if you are in a hurry. The general rule is to use one-third the amount of dried herbs as fresh. For this recipe, if you use fresh oregano or thyme, double the amount for a burst of flavor. So, if you love fresh herbs, feel free to use them. Both options work well, so choose what you have on hand. First, gather all your ingredients. You will need: - 4 salmon fillets (about 6 oz each) - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup zucchini, sliced - 1 cup bell peppers, sliced (assorted colors) - Fresh parsley, chopped, for garnish Wash the vegetables well. Cut the zucchini and bell peppers into slices. Halve the cherry tomatoes. Place them all in a mixing bowl. In a small bowl, mix the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This mixture becomes your tasty marinade. Put the salmon fillets in a large zip-top bag or shallow dish. Pour the marinade over the salmon. Make sure each fillet is well coated. Let it sit for at least 15-20 minutes. This time allows the flavors to soak in. Preheat your oven to 400°F (200°C). While the oven heats, prepare the veggies. Drizzle them with olive oil and season with salt and pepper. Toss well to coat. On a large sheet pan, arrange the marinated salmon fillets in the center. Surround them with the seasoned vegetables. Bake everything in the preheated oven for 15-20 minutes. The salmon should flake easily with a fork when done. The veggies should be tender and vibrant. Once cooked, take the sheet pan out of the oven. Let it rest for a few minutes. Garnish your dish with freshly chopped parsley before serving. Enjoy your simple and tasty meal! To get perfectly cooked salmon, keep a close eye on the time. Bake the salmon for 15-20 minutes. It should flake easily when done. If it looks dry, you may have overcooked it. Using a fork, check if it comes apart easily. If it does, it's ready! You can boost the flavor of your salmon in many ways. Add fresh herbs like dill or basil for a new twist. A splash of white wine in the marinade adds depth. Try a bit of honey for a sweet touch. You can also mix in some capers for a salty bite. Experimenting with flavors will make your dish even more exciting! For the best veggies, cut them into even pieces. This helps them cook evenly. Bake the vegetables alongside the salmon. They will get tender, but still have a nice crunch. If you like your veggies softer, add them to the pan first. Give them a head start for about 5 minutes before adding the salmon. This way, everything will be just right! {{image_2}} You can change the flavor of your salmon by using different marinades. Try a honey mustard mix for a sweet kick. Combine 2 tablespoons of honey, 1 tablespoon of mustard, and a splash of apple cider vinegar. Another option is a soy sauce marinade. Mix 2 tablespoons of soy sauce with 1 tablespoon of sesame oil and a pinch of ginger. Both options add unique tastes to your dish. Feel free to swap in different vegetables based on what you have. Broccoli and asparagus work well. You can also use carrots for a sweet crunch. Just make sure to cut them into similar sizes to help them cook evenly. For a twist, try adding sweet potatoes or even green beans. This will keep your meal fresh and exciting. If you want a low-carb meal, focus on non-starchy veggies. Skip the bell peppers and use spinach or cauliflower. These choices keep your plate light and tasty. To ensure your meal is gluten-free, check your soy sauce. You can use tamari as a gluten-free option. These simple swaps let you enjoy this recipe while meeting dietary needs. Once your sheet pan lemon herb salmon is cooked, let it cool. Place the salmon and veggies on a plate. Don't leave them out for more than two hours. To store, use an airtight container. This keeps the meal fresh for up to three days. Make sure to keep it in the fridge. Label the container with the date. This helps you remember when you made it. When you are ready to eat the leftovers, you can reheat them. The best way is to use an oven. Preheat your oven to 300°F (150°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes. You can also use a microwave, but be careful. Heat in short bursts to avoid overcooking. Check the food often to ensure it stays tasty. If you want to save some for later, freezing is a great option. First, let the salmon and veggies cool completely. Then, wrap each piece tightly in plastic wrap. Place them in a freezer-safe bag or container. Be sure to squeeze out as much air as possible. This helps prevent freezer burn. You can freeze them for up to three months. When you're ready to eat, thaw overnight in the fridge before reheating. This keeps the meal flavorful and enjoyable. You can tell when salmon is done by checking its color and texture. When cooked, salmon turns from dark pink to a lighter shade. The fish should flake easily with a fork. If the center is still raw or too shiny, it needs more time. Use a food thermometer for accuracy; the ideal temperature is 145°F (63°C). Yes, you can use frozen salmon! Just remember to thaw it first. Place the frozen salmon in the fridge overnight to defrost. If you’re short on time, you can run it under cold water. Once thawed, follow the same marinating steps. Cooking time may need a few extra minutes. This dish pairs well with many sides. Here are some tasty ideas: - Quinoa or rice for a hearty base. - A fresh green salad with a light dressing. - Garlic bread for a comforting touch. - Roasted potatoes for extra carbs. - Steamed broccoli or asparagus for a colorful plate. These options add flavor and balance to your meal. Enjoy mixing and matching! In this post, we explored how to prepare a delicious lemon herb salmon dish. We covered key ingredients, how to marinate and cook salmon, and tips for perfect results. You can add different flavors and vegetables to suit your taste. Proper storage helps keep meals fresh for later. Remember, cooking salmon well is about timing and temperature. With these steps, you can create a meal that impresses everyone. Enjoy your cooking and savor the flavors!

Sheet Pan Lemon Herb Salmon

Elevate your dinner game with this Zesty Lemon Herb Salmon with Roasted Veggies! This easy recipe features tender salmon fillets marinated in a bright lemon and herb mix, perfectly paired with colorful roasted vegetables. In just 40 minutes, you can create a delicious, healthy meal that's sure to impress. Click through to discover the full recipe and make mealtime extraordinary tonight!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 tablespoons olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup zucchini, sliced

1 cup bell peppers, sliced (assorted colors)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper to create a marinade.

      Place the salmon fillets in a large zip-top bag or shallow dish and pour the marinade over them. Ensure the salmon is well coated. Let it marinate for at least 15-20 minutes.

        While the salmon is marinating, prepare the vegetables. In a mixing bowl, toss the cherry tomatoes, zucchini, and bell peppers with a drizzle of olive oil, salt, and pepper.

          On a large sheet pan, arrange the marinated salmon fillets in the center of the pan. Surround them with the seasoned vegetables.

            Bake the salmon and vegetables in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the veggies are tender.

              Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.

                Garnish the salmon and vegetables with freshly chopped parsley before serving.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4