Quick Sheet Pan Salmon with Vegetables

#pescatarian 

Total Time: 30 min. 

Servings: 2

Ingredients

• 2 salmon filets

• 1 zucchini

• 1 onion

• 1 summer squash

• 2 bell peppers

• Optional: 2 servings of rice

Sauce

• 2 Tbsp. olive oil

• 1 Tbsp. apple cider vinegar

• Juice of 1 lime

• 1 tsp honey

• ½ tsp chipotle powder

• ½ tsp cumin

• ½ tsp cayenne pepper 

• Salt & pepper, to taste

Cooking Steps

Prep

Preheat the oven to 425°F (220°C). Cut the zucchini and summer squash in half and then into ½ in. (1 ½ cm.) half moons. Quarter the bell peppers and then cut them into ½ in. (1 ½ cm.) slices. Halve the onion and roughly slice.

Brush the tops of 2 salmon filets with olive oil.

Make the Sauce

In a bowl, combine 2 Tbsp. olive oil, 1 Tbsp. apple cider vinegar, Juice of 1 lime, 1 tsp honey, ½ tsp chipotle powder, ½ tsp cumin, ½ tsp cayenne pepper, and salt & pepper, to taste. Mix all of the ingredients together until well combined. 

Assemble

To a large baking tray lined with aluminum foil, set the 2 prepared salmon filets in the center of the tray. Then surround the filets with the vegetables. Next, pour the sauce over the salmon and vegetables. Season to taste with salt & pepper. 

Bake 

Into the preheated oven, bake the sheet pan salmon for 20-25 min., or until cooked all the way through. Once cooked through, remove from the oven and serve! Optional: serve with 2 servings of rice. Enjoy!