# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets, 5 to 6 ounces each
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper to taste
→ Vegetables
05 - 1 medium red onion, cut into wedges
06 - 2 medium carrots, sliced into ½-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into ½-inch half-moons
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste
→ Garnish and Serving
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving
# How to Prepare:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large bowl, combine onion, carrots, bell peppers, zucchini, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, sprinkle with Italian herbs, salt, and pepper. Toss until evenly coated. Spread vegetables in a single layer on the prepared sheet pan.
03 - Place the sheet pan in the preheated oven and roast vegetables for 10 minutes.
04 - While vegetables roast, pat salmon fillets dry with paper towels. Brush each fillet with olive oil, then sprinkle evenly with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven after 10 minutes. Using tongs or a spatula, gently move vegetables aside to create space. Position salmon fillets among the vegetables.
06 - Return sheet pan to oven and roast for 12 to 15 minutes, until salmon flakes easily with a fork and vegetables are tender with caramelized edges.
07 - Remove from oven. Garnish with fresh parsley and serve immediately with lemon wedges on the side.
