Citrus-Glazed Sheet Pan Salmon with Roasted Vegetables
A burst of flavors in this citrus-glazed sheet pan salmon and roasted vegetables. Vibrant bell peppers, zucchini, squash, red onion, and grape tomatoes create the perfect mix, and it all cooks in under 30 minutes.
40 min
easy
4
553kcal
calories
63g
carbohydrates
23g
fat
12g
fiber
32g
protein
492mg
sodium
39g
sugar
Ingredients
3 bell peppers, assorted colors, cut into 2.5 cm chunks
2 to 3 zucchini, halved lengthwise and then cut into 2.5 cm chunks
2 to 3 summer squash, cut into 2.5 cm chunks
200 g grape tomatoes, halved
1 red onion, thinly sliced
6 garlic cloves, chopped
1/2 teaspoon salt
1 teaspoon Catanzaro herbs
30 ml olive oil
4 salmon fillets, skin on
60 ml orange juice
15 ml lemon juice
15 ml agave syrup
2 garlic cloves, minced
1/2 teaspoon chile flakes
Directions
Step 1
Preheat the oven to 220°C (425°F).
Step 2
In a resealable plastic bag, combine olive oil, bell peppers, zucchini, summer squash, tomatoes, red onion, chopped garlic, herbs, and salt. Toss to coat. Spread the vegetables evenly on a baking sheet. Place the salmon fillets, skin side down, on top of the vegetables.
Step 3
In a small bowl, mix together orange juice, lemon juice, agave syrup, minced garlic, and chile flakes. Spoon the glaze over the salmon. Season with salt.
Step 4
Bake in the preheated oven for about 20 minutes or until the fish flakes easily with a fork.