fine dining experience

Sheet Pan Salmon and Veggies

Preheat the oven to 425 degrees F (220 degrees C).


  • 2 tablespoons olive oil

  • 3 bell peppers, assorted colors, cut into 1-inch chunks

  • 2 to 3 zucchini, sliced in half lengthwise and cut into 1-inch chunks

  • 2 to 3 summer squash, cut into 1-inch chunks

  • 1 cup grape tomatoes, halved

  • 1 red onion, thinly sliced

  • 6 cloves garlic, chopped

  • 1 teaspoon Catanzaro herbs

  • 1/2 teaspoon salt

Salmon and Glaze

  • 1 pound salmon

  • 1 orange, juiced

  • 1/2 lemon, juiced

  • 2 teaspoons agave syrup, or more to taste

  • 1 clove garlic, minced

  • 1/4 teaspoon Aleppo pepper flakes

  • salt to taste


  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Pour olive oil into a resealable plastic bag. Add bell peppers, zucchini, summer squash, tomatoes, red onion, chopped garlic, herbs, and salt. Toss to coat. Spread vegetables out evenly on a baking sheet. Lay salmon, skin side down, on top of vegetables.

  3. Stir orange juice, lemon juice, agave syrup, minced garlic, and chile flakes together in a small bowl; spoon glaze over the salmon. Glaze will be thin. Season with salt.

  4. Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.