Sheet-Pan Salmon with Peppers, Tomatoes and Lemon-Oregano Oil

What you need

• 4 salmon fillets, about 150 g (5 oz) each, skin on
• 1 red bell pepper
• 1 red onion
• 250 g (9 oz) cherry tomatoes
• 3 cloves garlic
• 1 tbsp fresh oregano, finely chopped; or 1 tsp dried
• 2 lemons, one for zest and juice, one sliced into thin rounds
• 4 tbsp olive oil, extra virgin
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F) and line a large baking sheet with baking paper.

2. 2

   Cut the bell pepper into strips 1 cm (1/2 in) wide, slice the red onion into thin wedges and halve the cherry tomatoes.

3. 3

   Toss the pepper strips and onion on the sheet with 1 tbsp of olive oil and a pinch of salt. Roast for 10 min to give them a head start.

4. 4

   Meanwhile, mince the garlic. Grate the zest of one lemon, squeeze 2 tbsp of its juice and slice the second lemon into thin rounds.

5. 5

   Stir the garlic, oregano, lemon zest, lemon juice and the remaining 3 tbsp of olive oil together in a small bowl.

6. 6

   Pat the salmon dry and season both sides with salt and pepper.

7. 7

   Take the sheet from the oven, push the vegetables to the edges and scatter the tomatoes over them. Set the salmon skin side down in the middle.

8. 8

   Spoon the lemon-oregano oil over the salmon and lay 2-3 lemon rounds on each fillet.

9. 9

   Roast for 12-15 min, until the flesh turns opaque and flakes easily at the thickest part, 63 °C (145 °F) inside.

10. 10

    Rest the pan for 2 min, then serve the salmon with the vegetables and the pan juices spooned over.

Imported from teamnutrition.ca. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.