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- 4 salmon fillets (about 6 oz each) - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), chopped - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 3 tablespoons olive oil - 2 teaspoons garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh lemon wedges for serving - Fresh parsley, chopped (for garnish) You can easily make this dish gluten-free by checking labels on all ingredients. For those who avoid dairy, this recipe is already dairy-free. You can swap out veggies based on your taste. Try broccoli, carrots, or asparagus for a fun twist. Each serving has about 350 calories. - Protein: 30g - Carbs: 10g - Fat: 20g This dish provides a good balance of protein and healthy fats. It is low in carbs, making it great for many diets. For the full recipe, check the details above. 1. Preheat your oven to 425°F (220°C). This makes sure the salmon cooks perfectly. 2. Line your baking sheet with parchment paper. This helps with easy cleanup later. 1. In a large bowl, toss the cherry tomatoes, bell pepper, zucchini, and red onion with 2 tablespoons of olive oil. 2. Add garlic powder, smoked paprika, salt, and pepper. Coat the veggies well. 3. Spread the veggies evenly on one side of the prepared baking sheet. 4. Place the salmon fillets on the other side. Drizzle the last tablespoon of olive oil over them. 5. Season the salmon with salt and pepper. 1. Bake everything in the preheated oven for 12 to 15 minutes. 2. Check for doneness by seeing if the salmon flakes easily with a fork. 3. The veggies should be tender and slightly caramelized. 4. When done, remove from the oven and squeeze fresh lemon juice over the salmon and veggies. 5. Garnish with chopped parsley for a fresh touch. For more details, you can refer to the Full Recipe! To make sure your salmon and veggies cook evenly, follow some key steps. First, cut all vegetables to similar sizes. This helps them cook at the same rate. You can also spread the veggies out on the sheet pan. Avoid crowding them to allow for proper airflow. This prevents steaming and promotes crispness. To prevent overcooking salmon, keep an eye on the time. Bake at 425°F for just 12-15 minutes. The salmon is ready when it flakes easily with a fork. If you're unsure, use a meat thermometer. Salmon should reach 145°F for perfect doneness. Adding herbs and spices can boost flavor. I recommend using fresh dill, thyme, or rosemary. These herbs pair well with salmon. For a kick, try adding red pepper flakes. Another great way to elevate this dish is with marinades. A simple mix of olive oil, lemon juice, and garlic can add zest. Marinate your salmon for 30 minutes before cooking for more flavor. Pair your salmon and veggies with a light side like quinoa or a fresh salad. This adds a nice texture and keeps the meal balanced. For a fun twist, serve in a taco format. Use corn tortillas and fill them with salmon and veggies. Top with avocado and lime for a fresh bite. {{image_2}} Using seasonal veggies makes your dish fresh and tasty. In spring, try asparagus and peas. Summer is perfect for bell peppers and corn. Fall brings squash and carrots, while winter is great for root veggies like potatoes and parsnips. Leafy greens like spinach or kale are great year-round. They add color and nutrients. If you want a change, use chicken, tofu, or shrimp. Chicken thighs work well and cook similarly to salmon. For tofu, press and cube it before cooking. Shrimp cooks fast, so reduce the baking time to about 8-10 minutes. Adjust times based on protein thickness to ensure everything cooks just right. Add a twist to your dish with citrus or spices. Squeeze fresh lemon or lime juice over everything before serving. Try spices like cumin or chili powder for heat. You can also use sauces or glazes. Teriyaki, honey mustard, or balsamic glaze can change the flavor profile. Each addition will make your meal unique and fun. For the full recipe, check the earlier section. To store leftovers, let your salmon and veggies cool first. Place them in airtight containers. This keeps them fresh and prevents odors. Glass containers are great for storage. They are safe for the microwave and easy to clean. Reheat your leftovers in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the salmon and veggies on a baking dish. Heat for about 10 minutes, or until warm. If using a microwave, use a microwave-safe plate. Heat for one minute, then check. You want them warm, not hot. To freeze, put the cooled salmon and veggies in freezer-safe bags. Squeeze out as much air as possible. This helps keep the flavor. When you're ready to eat, thaw in the fridge overnight. For best quality, use within three months. Reheat as mentioned above for the best taste. By following these steps, you can enjoy your sheet pan salmon and veggies long after cooking. Check the Full Recipe for more details and tips! The salmon needs about 12 to 15 minutes to bake. The baking time may change based on the thickness of the fillets. Thicker fillets may take a bit longer, while thinner ones may cook faster. Always check that the salmon flakes easily with a fork. This means it is done and ready to eat! Yes, you can use frozen salmon. Just remember to thaw it first. Place it in the fridge overnight or run it under cold water for a quick thaw. Cooking from frozen can lead to uneven cooking, so it is best to use thawed salmon. This way, you ensure a moist and tasty dish. You can serve this dish with many sides. Some great options are: - Quinoa or rice for a filling meal - A fresh green salad for crunch - Roasted potatoes or sweet potatoes for heartiness - A glass of white wine or sparkling water for a refreshing drink These pair well with the flavors of salmon and veggies, making your meal complete. To make this recipe low-carb, focus on the veggies you use. Here are some tips: - Use broccoli, spinach, or asparagus instead of starchy vegetables - Skip the quinoa or rice on the side - Replace any high-carb sauces with lemon juice or herbs for flavor These small changes will keep the dish tasty while lowering carbs. If you need alternatives to olive oil, consider these options: - Avocado oil for a mild taste - Coconut oil for a rich flavor - Grapeseed oil for a light option Each oil has its own unique taste, so choose one that fits your dish well. This blog post covered a delicious sheet pan salmon recipe. We explored the key ingredients, like salmon, veggies, and seasonings. I shared easy cooking steps and tips to make your dish shine. You learned about variations, substitutions, and how to store leftovers. In conclusion, this recipe is simple and flexible. You can customize it to fit your taste and dietary needs. Try it out, have fun, and enjoy every bite!

Sheet Pan Salmon and Veggies

Discover the delicious simplicity of Sheet Pan Salmon & Rainbow Veggies with this quick and easy recipe! Perfect for busy weeknights, this flavorful dish combines juicy salmon fillets with vibrant, roasted vegetables. Packed with nutrients and bursting with taste, it's a meal that comes together in just 25 minutes. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 cup cherry tomatoes, halved

1 bell pepper (any color), chopped

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

3 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh lemon wedges for serving

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    Line a large baking sheet with parchment paper for easy cleanup.

      In a large bowl, toss the cherry tomatoes, bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.

        Spread the vegetables in an even layer on one side of the prepared baking sheet.

          Place the salmon fillets on the other side of the baking sheet. Drizzle the remaining tablespoon of olive oil over the salmon and season with salt and pepper.

            Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.

              Remove from the oven and squeeze fresh lemon juice over the salmon and veggies. Garnish with chopped parsley.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the salmon and veggies directly from the sheet pan for a rustic feel, or plate individual portions and garnish with extra lemon wedges and parsley for a polished look.