Preparation
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Pour olive oil into a resealable plastic bag. Add bell peppers, zucchini, summer squash, tomatoes, red onion, chopped garlic, herbs, and salt. Toss to coat. Spread vegetables out evenly on a baking sheet. Lay salmon, skin side down, on top of vegetables.
Step 3
Stir orange juice, lemon juice, agave syrup, minced garlic, and chile flakes together in a small bowl; spoon glaze over the salmon. Glaze will be thin. Season with salt.
Step 4
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
©allrecipes
Ingredients
2 tablespoons olive oil
3 bell peppers, assorted colors, cut into 1-inch chunks
2 to 3 zucchini, sliced in half lengthwise and cut into 1-inch chunks
2 to 3 summer squash, cut into 1-inch chunks
1 cup grape tomatoes, halved
1 red onion, thinly sliced
6 cloves garlic, chopped
1 teaspoon Catanzaro herbs
1/2 teaspoon salt
Salmon and Glaze
1 pound salmon
1 orange, juiced
1/2 lemon, juiced
2 teaspoons agave syrup, or more to taste
1 clove garlic, minced
1/4 teaspoon Aleppo pepper flakes
salt to taste