# What You Need:
→ Fish
01 - 4 salmon fillets (5.3 oz each), skin on or off
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
05 - 2 teaspoons fresh parsley, chopped
06 - 1 teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper
→ Vegetables
09 - 1 medium zucchini, sliced into half-moons
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 small red onion, cut into wedges
13 - 7 oz cherry tomatoes, halved
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried oregano
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
# How-To Steps:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, dried oregano, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Whisk together 2 tablespoons olive oil, lemon zest, lemon juice, thyme, parsley, garlic powder, salt, and black pepper in a small bowl to create the marinade.
04 - Pat salmon fillets dry with paper towels. Arrange fillets skin side down among the vegetables on the baking sheet. Brush or spoon the lemon herb marinade evenly over the fillets.
05 - Place the baking sheet in the preheated oven and roast for 18 to 20 minutes until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.
06 - Remove from oven and serve immediately. Optionally garnish with extra fresh herbs and lemon wedges.
