Roasted Salmon & Vegetables with Lemony Garlic Sauce

Ingredients:

• 1 sockeye salmon fillet

• 4 Roma tomatoes, quartered

• 2 small zucchini, halved and sliced into ½-inch pieces

• ½ red onion, chopped into ½-inch pieces

• ½ cup pitted Kalamata olives (optional)

• Cooked quinoa, for serving

Lemony Garlic Sauce:

In a glass bowl or jar, whisk together:

• ¼ cup olive oil

• Juice of 1 lemon

• 1 Tbsp Dijon mustard

• 2 tsp Italian seasoning

• 2 garlic cloves, finely minced

• 1½ tsp kosher salt

• ½ tsp black pepper

Directions: 

1. Preheat oven to 375°F and line a sheet pan with parchment paper.

2. Prepare the vegetables:
   Place tomatoes, zucchini, onion, and olives (if using) on the sheet pan. Pour half of the sauce over the vegetables and toss to coat evenly. Spread them out in a single layer.

3. Roast vegetables for 15 minutes.

4. Prepare the salmon:
   Rinse the salmon fillet and pat dry. Place on a platter and pour the remaining sauce over the fillet, coating evenly.

5. Add salmon to pan:
   Remove the vegetables from the oven and push them toward the sides of the pan, creating space in the center. Place the salmon fillet in the middle.

6. Return to oven and roast for an additional 12 minutes, or until the salmon flakes easily with a fork.

7. Rest & serve:
   Remove from oven and let rest for 5–10 minutes. Serve over a bed of warm quinoa.

Enjoy! 🐟🍋