A healthy, flavorful one-pan dinner that's ready in about 30 minutes. Perfect for busy weeknights when you want a nutritious meal without much cleanup. Great for beginners and experienced cooks alike.
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
Wash and dry all vegetables. Cut the bell peppers into 1-inch strips, slice the zucchini into half-moons about ½-inch thick, cut the red onion into wedges, and halve the cherry tomatoes.
Place all the cut vegetables on the prepared sheet pan. Drizzle with 2 tablespoons of olive oil, sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon dried Italian herbs. Toss everything together with your hands to coat evenly.
Spread the vegetables out in a single layer on the sheet pan, making sure they're not overcrowded. Place in the preheated oven and roast for 10 minutes.
While vegetables are roasting, pat the salmon fillets dry with paper towels. This helps them get a nice surface when cooking.
Brush each salmon fillet with olive oil on both sides. Season both sides with salt, pepper, and a squeeze of fresh lemon juice. You can also add a sprinkle of garlic powder if desired.
Remove the sheet pan from the oven after the initial 10 minutes. Push the vegetables to the sides to create space in the center. Place the seasoned salmon fillets skin-side down in the cleared spaces.
Return the sheet pan to the oven and roast for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and lightly caramelized. Salmon should reach an internal temperature of 145°F.
Remove from the oven and let rest for 2-3 minutes. Garnish with fresh chopped parsley and additional lemon wedges for serving.
Use a spatula to carefully transfer the salmon and vegetables to serving plates. Drizzle any pan juices over the top. Serve immediately while hot.