Sheet Pan Lemon Pepper Salmon And Veggies

Step 1

Preheat the oven to 450 degrees F. Strain the amount of pepper olive oil if needed.

Step 2

On a rimmed baking sheet scatter the zucchini, potatoes, and tomatoes. Drizzle with

Step 3

2 tablespoons pepper olive oil and 1 1/2 teaspoons salt. Toss well to coat. Bake, stirring halfway through, until the potatoes are tender and the vegetables are beginning to brown, 20 to 25 minutes.

Step 4

Meanwhile, in a small bowl combine the remaining 2 tablespoons oil, lemon zest, black pepper and oregano. Using a paper towel, dry the salmon well and season with the remaining teaspoon salt. Rub the lemon pepper mixture evenly over all of the salmon. Nestle the salmon amongst the vegetables and return to the oven for 10 to 15 minutes or until desired doneness. Serve each piece of salmon on a bed of the roasted vegetables with lemon wedges for squeezing.