# What You’ll Need:
→ Fish
01 - 4 skinless salmon fillets, 5 to 6 ounces each
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper to taste
→ Vegetables
05 - 1 medium red onion, cut into wedges
06 - 2 medium carrots, sliced into 1/2-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into 1/2-inch half-moons
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste
→ Garnish and Serving
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving
# How To Make:
01 - Preheat your oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large bowl, toss the red onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper. Spread the vegetables evenly across the prepared sheet pan.
03 - Place the sheet pan in the preheated oven and roast the vegetables for 10 minutes.
04 - While vegetables roast, pat the salmon fillets dry with paper towels. Brush them with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove the sheet pan from the oven. Move the partially cooked vegetables aside to create space and position the salmon fillets among them.
06 - Return the sheet pan to the oven and roast for 12 to 15 minutes, until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and caramelized.
07 - Remove from the oven and sprinkle the dish with chopped fresh parsley. Serve with lemon wedges on the side.
