# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets, 5-6 oz 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 1/2-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into 1/2-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 Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large bowl, combine red onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, salt, and pepper. Toss to coat evenly and spread vegetables in a single layer on the prepared sheet pan.
03 - Place sheet pan in preheated oven and roast vegetables for 10 minutes.
04 - While vegetables roast, pat salmon fillets dry with paper towels. Brush with 1 tablespoon olive oil and season with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven after 10 minutes. Create space among vegetables and nestle salmon fillets into pan.
06 - Return pan to oven and roast for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender and caramelized.
07 - Remove from oven, sprinkle with fresh chopped parsley, and serve with lemon wedges.
