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
- olive oil: 2 Tbsp
- bell peppers, assorted colors: 3 piece (cut into 1-inch chunks)
- to 3 zucchini, sliced in half lengthwise and: 2 piece (cut into 1-inch chunks)
- to 3 summer squash: 2 piece (cut into 1-inch chunks)
- grape tomatoes: 1 cup (halved)
- red onion: 1 piece (sliced)
- garlic: 6 clove (chopped)
- Catanzaro herbs: 1 tsp
- salt: 0.5 tsp
- salmon: 1 pound
- orange: 1 piece (juiced)
- lemon: 0.5 piece (juiced)
- agave syrup: 2 tsp (to taste)
- clove garlic: 1 piece (minced)
- Aleppo pepper flakes: 0.25 tsp
- salt: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
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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.
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Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
