Sheet Pan Salmon and Vegetables in 55 Minutes
Salmon, potatoes, peppers, tomatoes, and olives roast together for a colorful one-pan dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 pound fingerling potatoes halved
- 2 tablespoons olive oil divided
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup cherry tomatoes
- 4 6-ounce fillets salmon skin removed
- 1/3 cup Kalamata olives pitted
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- 1 lemon cut into wedges
Instructions
Instructions
- Preheat the oven to 425°F and line a large rimmed sheet pan.
- Toss the potatoes with one tablespoon olive oil and half the oregano, salt, and pepper; roast for 20 minutes.
- Add the bell peppers and tomatoes to the pan and toss gently.
- Place the salmon among the vegetables and brush with the remaining olive oil.
- Scatter the olives and garlic over the pan and season with the remaining oregano, salt, and pepper.
- Roast for 12 to 15 minutes, until the salmon flakes easily and reaches 145°F.
- Sprinkle with parsley and serve with lemon wedges.