Lemon-Dill Salmon with Ro Vegetables

Ingredients

• 2 salmon fillets (6 oz each), skin removed
• 2 olive oil, divided
• 2 cloves garlic, minced
  1 lemon, z and juiced
• 1 tsp fresh dill, chopped (or /2 tsp dried dill)
• Salt and black pepper, to taste
• 1 cup baby potatoes, halved
• 1 cup Brussels sprouts, trimmed halved
  1 cup cherry tomatoes
  -1 red onion, cut into wedges

Instructions

1. Preheat oven to 425°F220°C). Line a baking sheet with parchment paper.
2. a small bowl combine 1 tablespoon olive oil, minced garlic, lemon zest, dill, salt, and pepper.
3. Toss and sprouts the olive oil, salt, and pepper. Spread evenly on prepared; roast for15 minutes.
4. Add red onion and cherry tomatoes to the pan; continue roasting for another 1012 minutes.
5. While vegetables roast, pat salmon dry. Brush with lemon juice and season with salt and pepper.
6. After the vegetables roasted 15 minutes, them to the of the sheet and place salmon fillets in the center. Drizzle any remaining lemon mixture over the salmon.
7. Return to the oven and bake for 8–12 minutes, until the salmon is and flakes easily with a.
8. Remove from oven and let rest for 2 minutes. Serve salmon with roasted vegetables and a squeeze of fresh lemon juice.

Tips

• For a lighter option, substitute zucchini and bell peppers for part the vegetables.
• If you prefer crispy salmon skin, place the fillets skin-side down on the sheet and bake on a higher rack for the final minutes.

suggestions

• with a simple arugula salad a side of quinoa or brown rice- Garnish with extra fresh dill or a dollop of Greek yogurt for a creamy contrast.