Sheet Pan Salmon and Vegetables

Method

1. 01

   Step 1: Cut the vegetables

   Heat the oven to 220°C (425°F). Slice the courgettes into 1 cm half-moons, the pepper into 2 cm strips and the onion into 8 wedges.

2. 02

   Step 2: Roast the vegetables

   On a large baking tray, toss the courgettes, pepper and onion with the oil, oregano, salt and pepper and spread them out in a single layer without overlapping. Roast for 15 minutes, until the edges start to brown.

3. 03

   Step 3: Prep the salmon

   Meanwhile, pat the salmon dry, season with salt and sprinkle with the grated zest of half the lemon. Cut the rest of the lemon into wedges.

4. 04

   Step 4: Add the fish

   Take out the tray, stir the vegetables and push them aside to make four gaps. Lay the salmon in skin-side down, scatter the tomatoes, olives and garlic around it and spoon the oil from the tray over everything.

5. 05

   Step 5: Finish roasting

   Roast for 10–12 minutes, until the salmon is opaque on top and flakes easily with a fork at its thickest point, and the tomatoes start to burst. A thermometer in the thickest part should read 63°C (145°F) — safely cooked but still juicy.

6. 06

   Step 6: Serve

   Scatter over the parsley, tuck in the lemon wedges and squeeze a little juice over the fish just before serving. Bring the tray to the table and spoon up the pan juices with the vegetables.