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- 4 salmon fillets (6 oz each) - 2 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon honey - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 red bell pepper, sliced - Fresh parsley for garnish To make this dish, I use fresh ingredients. The salmon is the star, and I love its rich flavor. Olive oil adds a nice touch, while garlic gives it a kick. Lemon zest and juice brighten the dish. Honey adds sweetness, and dried oregano brings earthiness. The colorful vegetables—cherry tomatoes, zucchini, and red bell pepper—make it vibrant and healthy. Fresh parsley gives it a pop of color and freshness. - If you don’t have salmon, try trout or chicken. - For veggies, feel free to swap in broccoli or asparagus. - You can use avocado oil instead of olive oil. Maple syrup is a great honey substitute. These swaps keep the dish tasty and fun. You can mix and match to fit what you have at home or your taste. - Additional herbs like thyme or basil can enhance the flavor. - You can use lime or orange instead of lemon for a twist. - Add red pepper flakes if you want some heat. These options let you play with flavors. They can make the dish your own. Feel free to get creative! 1. Preheating the oven Start by setting your oven to 400°F (200°C). This high heat cooks the salmon well and keeps the veggies crisp. 2. Mixing the marinade In a small bowl, combine: - 2 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon honey - 1 teaspoon dried oregano - Salt and pepper to taste Stir until smooth. This mix brings bright flavors to the salmon. 3. Marinating the salmon Place the 4 salmon fillets on a parchment-lined sheet pan. Pour half of the marinade over the salmon. Make sure each fillet is fully coated. Let it sit for about 10 minutes. This step allows the flavors to soak in. 1. Placement of salmon and vegetables While the salmon marinates, add your veggies. Arrange 1 cup cherry tomatoes (halved), 1 medium zucchini (sliced into half-moons), and 1 red bell pepper (sliced) around the salmon on the sheet pan. This mix of colors makes your dish pop. 2. Drizzling marinade evenly Drizzle the remaining marinade over the vegetables. This adds flavor to every bite. 1. Baking time and temperature Place the sheet pan in the oven. Bake for 15-20 minutes. Keep an eye on it. The salmon should be flaky and the vegetables tender. 2. Signs of doneness The salmon is done when it flakes easily with a fork. The veggies should look bright and soft. This shows they are perfectly cooked. To get the best texture in your salmon, focus on fresh fillets. Look for bright color and firm flesh. Overcooking can make salmon dry, so check it at 15 minutes. The fish should flake easily when done. Marinating the salmon is key. Let it sit for at least 10 minutes. This time allows the flavors to soak in deep. You can marinate longer if you wish, but 10 minutes works well. The lemon and garlic work together to flavor the fish nicely. To ensure even cooking, cut your vegetables to similar sizes. This helps them cook at the same rate. For this recipe, cherry tomatoes, zucchini, and red bell pepper are great choices. They add color and taste. Always choose fresh vegetables. Look for firm zucchini and bright bell peppers. The tomatoes should be plump and juicy. If you want to swap vegetables, consider asparagus or broccoli. They both work well with the marinade. For side dishes, consider a light salad or grain. Quinoa or rice pairs nicely with salmon. A fresh green salad with lemon vinaigrette brightens the meal. When it comes to wine, a crisp white wine is best. A Sauvignon Blanc or Pinot Grigio complements the lemon flavor. These wines enhance the dish without overpowering it. Enjoy your meal with friends or family for a true treat! {{image_2}} You can change the taste of this dish by adding different herbs or spices. Try fresh dill or basil for a bright note. You can also use smoked paprika for a rich flavor. For a sweet twist, mix in a dash of maple syrup instead of honey. This adds a unique taste that pairs well with salmon. Combine sweet and savory by adding sliced peaches or mango to the pan. The fruit will caramelize and bring a lovely sweetness. You can swap out salmon for other seafood like cod or shrimp. Both options cook well and soak up the flavors nicely. If you want a vegetarian dish, try using firm tofu or tempeh. Marinate them just like the salmon for great taste. For veggies, feel free to mix in asparagus, broccoli, or carrots. They all add color and nutrition to the meal. Plating can make your dish stand out. Place salmon in the center and arrange the veggies around it. This creates a lovely, colorful presentation. You can also serve this dish as a meal prep option. Divide the salmon and veggies into containers for easy lunches. This meal keeps well in the fridge, making it perfect for busy days. To store leftovers, let the salmon cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. For the best taste, eat the leftovers within one day. Use a glass or plastic container with a tight lid. This keeps the salmon fresh and flavorful. If you want to freeze salmon and vegetables, wrap them well. Use freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. Salmon can last for up to three months in the freezer. For thawing, place it in the fridge overnight. You can also use the microwave for quick thawing. Just be careful not to cook it. To reheat salmon, use the oven or stovetop. Set the oven to 300°F (150°C) and heat for about 10 minutes. This keeps the salmon moist. Avoid using the microwave if you can. It can make the salmon dry. If you must use it, heat in short bursts. Check often to prevent overcooking. Enjoy your flavorful meal again! Cooking salmon on a sheet pan usually takes 15 to 20 minutes. This time may change based on the thickness of the fillets. Salmon fillets that are thicker will need more time. Always check for doneness; the fish should flake easily with a fork. Yes, you can use frozen salmon. Just remember to thaw it first. Thaw it overnight in the fridge or use the microwave on the defrost setting. Make sure to pat it dry before marinating. This helps the marinade stick better. Lemon garlic salmon pairs well with many sides. Here are some popular options: - Garlic mashed potatoes - Steamed asparagus - Quinoa salad - Mixed greens with vinaigrette - Rice pilaf These sides balance the flavors of the dish and add texture. Yes, sheet pan cooking is often healthy. It uses less oil and keeps meals simple. You can load it with vegetables, which adds nutrients. Plus, it saves time and reduces clean-up. Cooking this way helps you enjoy fresh, wholesome meals with ease. This article showed you how to make delicious lemon garlic salmon with ease. We covered key ingredients and their substitutes, plus step-by-step cooking instructions. I shared tips to perfect both the salmon and vegetables. Variations allow for fun twists on flavors, while storage tips keep leftovers fresh. Remember, sheet pan meals are simple, healthy, and versatile. Now, you can enjoy a tasty dish with minimal cleanup. Embrace your kitchen skills and get cooking!

Sheet Pan Lemon Garlic Salmon

Dive into deliciousness with this zesty lemon garlic salmon recipe! Perfectly baked salmon fillets are coated in a flavorful marinade of lemon, garlic, and honey, paired with vibrant veggies like cherry tomatoes and zucchini. This simple yet impressive dish is ready in just 30 minutes, making it ideal for any weeknight dinner. Click to explore the full recipe and bring a burst of flavor to your table!
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Ingredients
  

4 salmon fillets (6 oz each)

2 tablespoons olive oil

4 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon honey

1 teaspoon dried oregano

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 red bell pepper, sliced

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, honey, dried oregano, salt, and pepper to create a marinade.

      Place the salmon fillets on a parchment-lined sheet pan. Pour half of the marinade over the salmon, ensuring each fillet is well coated. Let it sit for about 10 minutes to absorb the flavors.

        While the salmon marinates, arrange the cherry tomatoes, zucchini, and red bell pepper around the salmon on the sheet pan. Drizzle the remaining marinade over the vegetables.

          Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

            Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4