One Pan Salmon, Zucchini & Bell Peppers (2 servings)

1 red bell pepper (medium, sliced)

1 zucchini (medium, sliced into strips)

1 tsp extra virgin olive oil

sea salt & black pepper (to taste)

10 oz salmon fillet

1 tbsp fresh dill

½ lemon (sliced into wedges, to serve)

1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Add the bell peppers and zucchini to the baking sheet. Toss with oil and season with salt and pepper. Bake in the oven for 15 minutes.
3. Add the salmon to the baking sheet and season all over with salt and pepper. Bake in the oven for another 15 to 20 minutes or until everything is cooked through.
4. Transfer the salmon fillets to a serving dish. Top with bell peppers and zucchini. Top with fresh dill and serve with lemon. Enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving is equal to one salmon fillet and approximately one cup of zucchini and bell peppers.

More Flavour
Add broccoli, cauliflower, green beans, or serve over your grain of choice.

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One Pan Salmon, Zucchini & Bell Peppers (2 servings)

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