Recipe Details

Sheet Pan Salmon and Veggies

This sheet pan salmon and vegetables 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.

Makes:4 servings

Ingredients

3 bell peppers, assorted colors, cut into 1-inch chunks
2 to 3 zucchini, sliced in half lengthwise and then 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 garlic cloves, chopped
1/2 teaspoon salt
1 teaspoon Catanzaro herbs
2 tablespoons olive oil

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Directions

Prep:20 mCook:20 mReady:40 m

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.