🇺🇸 United StatesCatalog recipe
Salmon fillets roasted alongside zucchini and bell pepper on one tray, brushed with a quick garlic-dijon glaze.
For 4 servings.
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Heat the oven to 200°C. Toss the zucchini and bell pepper with half the olive oil, salt and pepper, and spread on a sheet pan.
Roast the vegetables alone for 8 minutes to give them a head start.
Whisk the garlic, dijon, honey and remaining oil into a glaze.
Push the vegetables to the edges, nestle the salmon fillets in the center, season with salt and pepper, and brush the glaze generously over each fillet.
Lay a lemon slice on each piece of salmon and roast 10–12 minutes until the salmon flakes easily.
💡 Pull it right as it turns opaque — salmon keeps cooking a minute or two off the heat.
Squeeze fresh lemon juice over everything and serve straight from the pan.
Salmon became a weeknight regular in American kitchens once farmed fillets made it affordable and consistently available year-round, and the sheet-pan format let a fish dinner come together with the same one-tray ease as roast chicken.
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