Sheet Pan Salmon & Veggies

🧂 Ingredients

• 2 garlic cloves

  grated or mince
• 3 tablespoons parsley

  cilantro or basil will also work, finely chopped
• 1/2 lemon Zest of 1/2 lemon

  zested
• 1/2 lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1 tablespoon olive oil

  to grease the tray
• 4 salmon fillets

  about 125 grams each but whatever size suits your appetite
• 14 Brussels sprouts

  halved
• 14 asparagus spears

  hard ends cut off and rinsed
• 1 bunch broccolini florets

  or broccoli rabe or 1/2 head of regular broccoli in florets
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1/4 tsp pepper

Instructions

• 1 Preheat the oven to 200 C / 400 F.
• 2 Mix together the sauce in a small bowl and set aside.
• 3 Grease a large sheet pan or flat-ish baking tray with about a tablespoon of
  olive oil and place the salmon fillets in the middle, leaving about an inch of
  space in between. Spread even amounts of the sauce over the top of each salmon
  fillet.
• 4 Scatter the green vegetables around and in between the fillets, overlapping each
  other is fine. Drizzle the vegetables lightly with olive oil (about 1
  tablespoon, can do more) and the juice of half of the remaining lemon. Sprinkle
  with a few pinches of sea salt and pepper.
• 5 Place the tray in the oven for 15 minutes, rotating halfway if your oven is
  slightly uneven in temperature (like mine).
• 6 Serve while hot with any additional vegetables, salads, or starchy carbs if
  desired.

Nutrition Info