Delicious And Healthy 1-Pan Salmon And Roasted Veggie Recipe

Looking for a quick, easy and healthy meal that only takes five minutes to prep and less than 25 minutes to cook? Try this 1-pan salmon and roasted veggie recipe.

My husband and I make this once a week. To mix up the flavors, sometimes we use blackening or lemon-pepper seasoning on the salmon, swap out the veggies listed for asparagus and potatoes, or sprinkle with a little Parmesan cheese.

Bon appetit!

Ingredients

• ¾ lb salmon
• 1 zucchini, sliced (about ¼ inch thick)
• 1 squash, sliced (about ¼ inch thick)
• 9 mushrooms whole, cleaned & cored
• ¼ onion, sliced thick
• ½ tablespoon minced garlic
• 2 tablespoons olive oil
• 1 tablespoon pesto
• Salt & pepper to taste

Cooking Instructions

• Preheat oven to 400 Fahrenheit.
• Line tray with tin foil.
• Spray tray with non-stick cooking spray.
• Mix minced garlic and olive oil in a small bowl. Set aside.
• Lay salmon in the middle of the pan, skin side down.
• Arrange veggies on the left and right side of the salmon. Try to have all pieces on the pan (not stacked on top of each other).
• Lightly drizzle garlic/olive oil mixture across entire pan (over both veggies & salmon).
• Lightly sprinkle salt and pepper over entire pan.
• Smear pesto over salmon to evenly coat.
• Bake for 20-25 minutes.