Baked Salmon with Mediterranean Roasted Vegetables

1.Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly grease it with olive oil.

2.In a large bowl, combine the zucchini, red and yellow bell peppers, and cherry tomatoes. Add 2 tablespoons of olive oil, minced garlic, oregano, thyme, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat the vegetables evenly.

3.Spread the vegetables in a single layer on the prepared baking tray. Roast in the preheated oven for 10 minutes.

4.Meanwhile, pat the salmon fillets dry with paper towels. Brush both sides with the remaining 1 tablespoon of olive oil and season lightly with salt and pepper.

5.After the vegetables have roasted for 10 minutes, remove the tray from the oven. Nestle the salmon fillets among the vegetables, skin-side down if using skin-on. Arrange lemon slices over the salmon and vegetables.

6.Return the tray to the oven and bake for an additional 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

7.Remove from the oven. Transfer the salmon and roasted vegetables to plates. Garnish with chopped fresh parsley and serve with extra lemon wedges on the side.