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Easy Lemon-Pepper Salmon and Rainbow Veggies Bake

Savor the simplicity of this one-pan feast that brings together succulent salmon fillets with a colorful array of vegetables. Coated in a tangy lemon-pepper and garlic marinade and baked to perfection, this dish promises a delightful balance of flavors and nutrients.
3
35 min
TOTAL TIME
227
CALORIES
$3.33
PER SERVING
Easy Lemon-Pepper Salmon and Rainbow Veggies Bake
Ingredients
MAIN
4 SERVINGS
Garlic Powder
1 tsp garlic powder
Olive Oil
1 tbsp olive oil
divided
Red Bell Pepper
1 medium red bell pepper
cut into 1/2 inch cubes
Zucchini
1 medium zucchini
cut into 1/2 inch cubes
Lemon
1 whole lemon
cut into thin slices
Salt
salt
to taste
Salmon
16 oz salmon
skinless, cut into 4 evenly-sized fillets
Yellow Bell Pepper
1 medium yellow bell pepper
cut into 1/2 inch cubes
Onion
1 medium onion
cut into 1/2 inch cubes
Lemon Pepper Seasoning
2 tbsp lemon pepper seasoning
Fresh Parsley
2 tbsp fresh parsley
finely chopped
Directions
MAIN
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Preheat the oven to 400°F.
2
In a small bowl, mix lemon pepper seasoning, garlic powder, and salt.
3
Place the zucchini, bell peppers, and onion onto a baking sheet.
4
Drizzle half of the olive oil, then sprinkle half of the spice mixture over the vegetables, tossing thoroughly to coat.
5
Spread the veggies evenly on the baking sheet and bake for 10 minutes.
6
Remove the pan from the oven. Create a space in the center of the veggies and place the salmon fillets there.
7
Rub the remaining spice mixture onto the salmon fillets and top with the remaining olive oil.
8
Place thin slices of lemon on top of each salmon fillet.
9
Return the pan to the oven and bake for another 8 minutes, or until the salmon is cooked through and flakes easily with a fork.
10
Before serving, garnish with fresh parsley.
Health Info
Macros
11g
CARBS
8g
FAT
25g
PROTEIN
Allowed on these diets
MEDITERRANEAN
PALEO
WHOLE 30
Contains these allergens
FISH