One-Pan Lemon Pepper Salmon with Roasted Vegetables

This is a simple, one-pan meal that is perfect for a weeknight dinner. The salmon is cooked on top of a bed of roasted vegetables, which makes for an easy cleanup. The lemon pepper seasoning gives the salmon and vegetables a bright, citrusy flavor.

The idea for this recipe came to me one night when I was trying to figure out what to make for dinner. I had some salmon in the fridge, and I wanted to cook it in a way that was both easy and delicious. I also had some vegetables that needed to be used up, so I decided to roast them alongside the salmon. The result was this one-pan meal that is now a staple in my kitchen.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup broccoli florets
• 1 cup red bell pepper, cut into 1-inch pieces
• 1 cup zucchini, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon lemon pepper seasoning
• 4 salmon fillets, about 5-6 ounces each
• 1 lemon, zested and juiced
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine broccoli, bell pepper, and zucchini.
3. Drizzle with olive oil and sprinkle with lemon pepper seasoning. Toss to coat.
4. Spread the vegetables in an even layer on a baking sheet.
5. Place the salmon fillets on top of the vegetables.
6. Drizzle with lemon juice and sprinkle with lemon zest.
7. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
8. Garnish with fresh parsley before serving.

Why It Works

• The lemon pepper seasoning gives the salmon and vegetables a bright, citrusy flavor.
• Cooking the salmon on top of the vegetables helps to keep it moist and flavorful.
• Roasting the vegetables in the oven gives them a caramelized flavor and makes them tender.