Written by Claire Samuels
This recipe is so easy, it’s almost not even a recipe. It showcases flaky and rich pink salmon, a low-calorie protein source full of heart-healthy omega-3 fatty acids and energy-boosting B vitamins.
This non-recipe is versatile! Replace salmon with another flaky fish like tilapia or trout. Swap out the veggies for whatever’s in your fridge, or add potatoes for a heartier meal.
Ingredients
1 squash or zucchini, sliced into rounds
½ onion, cut into wedges
1 cup cherry or grape tomatoes
1 bell pepper, sliced
3 tablespoons olive oil, divided
1 teaspoon Cajun seasoning or your favorite fish-seasoning blend
2-3 salmon fillets, about 4 ounces each
1 lemon, optional
Instructions
Preheat oven to 450 F and line a baking sheet with parchment paper or aluminum foil (not wax paper). If you don’t have these, you can thoroughly grease the pan with vegetable oil.
In a large bowl, toss all veggies with 2 tablespoons of oil and seasoning, then spread them into a single layer on the baking sheet.
Nestle your salmon fillets, skin side down, between the vegetables. Brush with remaining olive oil, and top with 2 thin lemon slices each.
Roast for 12-15 minutes until salmon is flaky and mostly opaque.
Add 1 salmon fillet and a heaping serving of roasted veggies to each plate for a healthy and satisfying meal. Enjoy!
