Sheet Pan Salmon and Veggies

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

Ingredients

• 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

Directions

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.