Description
A quick, healthy sheet pan dinner with protein and colorful veggies, ready in 30 minutes.
Ingredients
- 4 salmon fillets (5 ounces each)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons honey
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon low sodium soy sauce
- 1/4 teaspoon black pepper
- 1 medium zucchini, sliced
- 1 red bell pepper, cut into pieces
- 1 cup broccoli florets
- 1 cup baby carrots
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper.
- Toss zucchini, bell pepper, broccoli, and carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the sheet pan.
- Roast vegetables for 10 minutes.
- Pat salmon fillets dry and place on a plate. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Whisk together honey, minced garlic, lemon juice, soy sauce, and black pepper in a small bowl.
- Remove pan from oven. Push vegetables to the sides to make space in the center. Place salmon fillets skin side down on the pan. Spoon honey garlic sauce evenly over each fillet.
- Return pan to oven. Bake for 8 to 10 minutes until salmon flakes easily and reaches 145 degrees F internal temperature. Vegetables should be tender and caramelized.
- Serve immediately, spooning any remaining pan sauce over the salmon and vegetables.
Notes
- Cook salmon to an internal temperature of 145 degrees F for safety.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American