This simple dish is so effortless, it hardly feels like a recipe. It highlights the delicate and flavorful pink salmon, a nutritious protein packed with heart-healthy omega-3 fatty acids and energizing B vitamins.
The beauty of this non-recipe lies in its versatility! Feel free to switch out the salmon for another flaky fish like tilapia or trout. You can also customize the vegetables based on what you have in your fridge, or add potatoes for a more substantial meal.
Ingredients
- 1 squash or zucchini, sliced into rounds
- ½ onion, cut into wedges
- 1 cup cherry or grape tomatoes
- 1 bell pepper, sliced
- 3 tablespoons olive oil, divided
- 1 teaspoon Cajun seasoning or your favorite fish-seasoning blend
- 2-3 salmon fillets, about 4 ounces each
- 1 lemon, optional
Instructions
- Preheat oven to 450 F and line a baking sheet with parchment paper or aluminum foil (not wax paper). If you don’t have these, you can thoroughly grease the pan with vegetable oil.
- In a large bowl, toss all veggies with 2 tablespoons of oil and seasoning, then spread them into a single layer on the baking sheet.
- Nestle your salmon fillets, skin side down, between the vegetables. Brush with remaining olive oil and top with 2 thin lemon slices each.
- Roast for 12-15 minutes until salmon is flaky and mostly opaque.
- Add 1 salmon fillet and a heaping serving of roasted veggies to each plate for a healthy and satisfying meal. Enjoy!
