Sheet-Pan Roasted Salmon & Vegetables (eatingwell.com)

This dish is packed with flavor and fits perfectly into a Mediterranean diet.

Rating: None

Ingredients

• 1 lb Fingerling Potatoes, halved lengthwise
• 2 Tbsp Olive Oil
• 5 Garlic Cloves, coarsely chopped
• 1/2 Tbsp Salt
• 1/2 tsp Black Pepper
• 6 oz Salmon Fillets, fresh or frozen skinless
• 2 Sweet Peppers, red, yellow and/or orange , cut into rings
• 2 cups Cherry Tomatoes
• 1 1/2 cups Parsley, chopped
• 1/4 cup Kalamata Olives, pitted, halved
• 1/4 cup Oregano, finely snipped
• 1 Lemons

Preparation steps

1. Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a 15x10-inch baking pan; cover with foil. Roast 30 minutes.
2. Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
3. Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
4. Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.

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