Ingredients:
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 1 bunch asparagus, tough ends trimmed
- 1 small head of broccoli, cut into florets
- 1 pint cherry tomatoes
- 1 medium zucchini, sliced into rounds
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions:
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Place the salmon fillets on one side of the baking sheet, leaving some space between them.
3. In a large bowl, toss the asparagus, broccoli florets, cherry tomatoes, and zucchini rounds with olive oil, minced garlic, dried thyme, salt, and pepper until well coated.
4. Spread the seasoned vegetables on the other side of the baking sheet, arranging them in a single layer.
5. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly charred.
6. Remove from the oven and serve the salmon and vegetables hot, with lemon wedges on the side for squeezing over the dish.
7. Optionally, garnish with fresh herbs such as chopped parsley or dill for added flavor and presentation.
Conclusion: This salmon and veggie dinner is not only easy to make, it's incredibly nutritious. With omega-3-rich salmon and a variety of colorful vegetables, it's a meal that will satisfy your taste buds and your body's nutritional needs. Enjoy the simplicity and benefits of this delicious dish!
