# What You Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1 clove garlic, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 2 cups broccoli florets
10 - 1 red bell pepper, cut into strips
11 - 1 yellow bell pepper, cut into strips
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, sliced
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or grease lightly.
02 - In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
03 - Place salmon fillets on the prepared sheet pan and brush each generously with the lemon-herb mixture.
04 - In a large bowl, combine broccoli, bell peppers, cherry tomatoes, and red onion. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
05 - Spread vegetables evenly around the salmon fillets in a single layer to ensure even roasting.
06 - Roast for 15 to 20 minutes until salmon reaches an internal temperature of 145°F and vegetables are tender.
07 - Broil for 1 to 2 minutes to achieve a lightly browned surface if desired.
08 - Serve immediately, garnished with additional herbs and lemon wedges as preferred.
