Ingredients:

  • 4 (6-ounce) salmon fillets, skin-on (approximately 170g each)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (2g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2g)
  • 2 medium zucchinis, sliced into half-moons (about 300g total)
  • 1 red bell pepper, sliced into strips (about 150g)
  • 1 tablespoon olive oil (15ml)
  • ½ teaspoon salt (2g)
  • ¼ teaspoon black pepper (1g)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Place the salmon fillets in the bowl and coat them with the marinade. Set aside for at least 10 minutes.
  4. In a separate bowl, toss sliced zucchini and red bell pepper with olive oil, salt, and pepper.
  5. Line a baking sheet with parchment paper. Arrange marinated salmon fillets in the center and surround them with the seasoned vegetables.
  6. Bake for 20-25 minutes or until the salmon is cooked through (internal temperature reaches 145°F or 63°C) and the zucchini is tender.
  7. Carefully plate salmon and vegetables. Drizzle with additional lemon juice if desired.