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Sheet Pan Lemon Pepper Salmon And Veggies
Category
Salmon
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
Calories
436
Author:
Giadzy
Ingredients
-
1/4 cup pepper infused olive oil, divided, such as Gargiulo
- 3 small or 2 large zucchini, about 1 pound, sliced into 1/3 inch rounds (or half-moons for large zucchini)
- 1 pound marble potatoes, halved
- 1 cup cherry tomatoes, halved
- 2 1/2 teaspoons kosher salt, divided
- 2 teaspoons lemon zest, from 2 lemons
- 1 teaspoon freshly ground coarse black pepper
-
1/2 teaspoon dried oregano
- 4 (6 ounce) center cut skinless pieces of salmon
- Lemon wedges, to serve
Instructions
- Preheat the oven to 450 degrees F. Strain the amount of pepper olive oil if needed.
- On a rimmed baking sheet scatter the zucchini, potatoes, and tomatoes. Drizzle with
- 2 tablespoons pepper olive oil and 1 1/2 teaspoons salt. Toss well to coat. Bake, stirring halfway through, until the potatoes are tender and the vegetables are beginning to brown, 20 to 25 minutes.
- Meanwhile, in a small bowl combine the remaining 2 tablespoons oil, lemon zest, black pepper and oregano. Using a paper towel, dry the salmon well and season with the remaining teaspoon salt. Rub the lemon pepper mixture evenly over all of the salmon. Nestle the salmon amongst the vegetables and return to the oven for 10 to 15 minutes or until desired doneness. Serve each piece of salmon on a bed of the roasted vegetables with lemon wedges for squeezing.
Video
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 436
Amount/Serving
% Daily Value
- Carbs
- 30 grams
- Protein
- 23 grams
- Fat
- 26 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 47 milligrams
- Sodium
- 1166 milligrams
- Fiber
- 6 grams
- Sugar
- 8 grams
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