Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 1/2 pound green beans fresh
- 1/2 pound zucchini
- 2 cups cherry tomatoes
- 2 tablespoons olive oil divided
- 1/2 lemon juiced
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1 pound salmon
- 1 tablespoons thyme fresh
- 1 tablespoons basil fresh, chopped
- 1 tablespoons chives fresh, chopped
Ingredients
|
Rate this recipe!
|
Instructions
- Position a rack in the center of the oven and preheat the oven to 400ºF. Line 2 baking sheets with parchment paper and set aside.
- Wash and chop the green beans and zucchini into bite-sized pieces and place in a bowl with the cherry tomatoes. Toss with 1 tablespoon olive oil, juice of half a lemon, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Place the vegetables on the baking sheet.
- Place the vegetables on one of the baking sheets and roast for 15 minutes. Stir and return to the oven.
- While the veggies are roasting, prepare the salmon: drizzle with the remaining tablespoon of olive oil, and sprinkle with salt and pepper. Place on the second baking sheet and top with the sliced lemon and fresh herbs.
- Allow the salmon to bake for 15-18 minutes or until cooked through. Cooking times will vary depending on the thickness of your salmon and preference. Remove the salmon and the vegetables from the oven and serve.
Recipe Notes
Recipe adapted from Immaculate Bites at https://www.africanbites.com/paprika-salmon-and-green-beans/