Ingredients:

  • 2 (6 oz / 170g) salmon fillets
  • 1 medium red onion, cut into wedges
  • 1 red bell pepper, deseeded and chopped
  • 1 yellow bell pepper, deseeded and chopped
  • 1 zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 cloves garlic, minced
  • 1 lemon, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Optional: Pinch of red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the red onion, bell peppers, zucchini, cherry tomatoes, and olives with olive oil, garlic, oregano, parsley, salt, and pepper in a large bowl.
  2. Spread the vegetable mixture in a single layer on the baking sheet (lined with parchment paper, if using).
  3. Place the salmon fillets on top of the vegetables. Season with salt and pepper.
  4. Top each salmon fillet with a few lemon slices and squeeze a little lemon juice over the vegetables.
  5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender. Check doneness with a fork; salmon should flake easily. The internal temp should be 145°F (63°C).
  6. Remove from the oven and serve immediately. Garnish with extra fresh parsley, if desired.