Healthy One Pan Salmon and Vegetables, easy, quick, and flavorful for weeknight dinners.

Scale

4 salmon fillets (4–6 oz each)

1 pound baby potatoes, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small zucchini, sliced

1 small red onion, sliced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lemon, sliced

Optional: fresh parsley or dill

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1. Preheat oven and line pan.

2. Toss potatoes with oil and seasonings.

3. Roast potatoes 15 minutes.

4. Add vegetables and salmon with lemon slices.

5. Roast 12–15 minutes until cooked.

6. Garnish and serve.

Use salmon fillets of similar size.

Swap vegetables as desired.

Add a brief marinade for extra flavor.

Reheat gently to maintain texture.