Ingredients
- 4 salmon fillets about 1.2 lb or 520 grams
- 2 zucchini
- 1 eggplant
- 2 bell peppers
- 1 cup cherry tomatoes
- 1 lemon juice and zest
- 2 garlic cloves
- 3 tbsp olive oil or a neutral oil like sunflower oil
- a pinch of kosher salt
- a pinch of ground black pepper
- fresh parsley optional, finely chopped to garnish
Instructions
- Preheat the oven to 425°F (220°C or 200°C fan).
- Season the salmon fillets with a pinch of salt and pepper. To a deep plate or a food bag, add the salmon fillets, minced garlic, 1 tbsp of lemon juice, lemon zest (optional), and 1 tbsp of olive oil. Set it aside for now to quickly marinate.
- Prep the veggies. First, chop the eggplant into bite-sized pieces. Then, cut the bell peppers in half, remove the seeds, and slice the peppers into thick slices. Finally, cut the zucchini into rounds (of about 1/3 of an inch thick).
- Add the chopped eggplant and sliced peppers to the sheet pan (lined with parchment paper for easier cleanup), and season them with a pinch of salt and pepper and toss them with a drizzle of oil. Place the sheet pan in the preheated oven and roast them for 15 minutes.
- Remove the sheet pan from the oven and push the peppers and eggplant to one side with a spatula. Add the zucchini rounds and cherry tomatoes, seasoning both with a pinch of salt and pepper and tossing them with a drizzle of oil. Return the sheet pan to the oven for 10 minutes.
- Remove the veggies from the oven. Make room for the salmon on one side (by pushing the veggies closer together). Add the salmon and return back to the oven for about 10-15 minutes (depending on the thickness of the fillets).The general rule is to bake the salmon for about 4-5 minutes per half inch of thickness of the salmon fillet. For food safety reasons, the temperature of the salmon fillets when measured with a meat thermometer should reach 145°F (63°C). The salmon flesh should not be translucent and it should separate easily with a fork (see note). You can pull the salmon fillets from the oven at 140°F (60°C) and the temperature should rise to 145°F after resting.
- Once the salmon is cooked, drizzle the remaining lemon juice over it (when serving) and (optionally) minced fresh parsley over the salmon and vegetables.
Notes
Note: Some chefs and restaurants prefer to cook the salmon to a lower temperature like 125°F (52°C) – 135°F (58°C) so that it’s more moist and tender. I generally prefer to follow food safety guidelines.