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Sheet Pan Salmon and Veggies

Sheet Pan Salmon and Veggies

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

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