Sheet-Pan Salmon and Veggie Lunch

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 4 (6 oz each) salmon fillets
• 1 lb asparagus spears, trimmed
• 2 cups cherry tomatoes
• 2 medium zucchini, sliced into half-moons
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 lemon, sliced and juiced
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh dill, chopped
• 1/3 cup feta cheese, crumbled

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment for easy release and cleanup.
2. 2Pat salmon fillets dry and place them skin-side down on one half of the prepared pan.
3. 3In a large bowl toss asparagus, cherry tomatoes, zucchini, and red onion wedges with olive oil, minced garlic, oregano, salt, and pepper until evenly coated.
4. 4Spread the seasoned vegetables in a single layer on the empty half of the sheet pan, nestling lemon slices among them.
5. 5Drizzle a little extra olive oil and a squeeze of lemon juice over the salmon; season the tops lightly with salt and pepper.
6. 6Roast 12 to 15 minutes until salmon flakes easily with a fork and reaches 145°F internal temperature and vegetables are tender-crisp with caramelized edges.
7. 7Remove pan from oven and let rest 2 minutes so juices redistribute.
8. 8Sprinkle chopped fresh dill and crumbled feta over the entire pan for bright Mediterranean finish.
9. 9Use a spatula to portion one salmon fillet plus a generous scoop of roasted vegetables into each lunch container or plate.
10. 10For meal prep, cool completely before sealing; reheats gently in microwave or oven without drying out.
11. 11Serve warm or at room temperature as a light yet filling midday plate that travels well to work.
12. 12Add an extra lemon wedge on the side for squeezing just before eating to keep flavors lively.