Salmon and Roasted Veggies Delight

1.Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2.Wash and cut the broccoli into small florets. Core and thinly slice both red and yellow bell peppers. Halve the cherry tomatoes. Peel and cut the red onion into wedges. Mince the garlic cloves.

3.In a large bowl, combine the broccoli, bell peppers, cherry tomatoes, red onion, and garlic. Drizzle 2 tablespoons of olive oil over the vegetables, season with salt, pepper, dried oregano, and dried thyme. Toss well to coat the vegetables evenly.

4.Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make space for the salmon fillets among the vegetables.

5.Pat the salmon fillets dry with paper towels. Drizzle the remaining 1 tablespoon of olive oil over the fillets. Season with salt and pepper. Place the salmon fillets on the baking sheet, skin-side down, among the vegetables.

6.Slice the lemon into thin rounds and place a couple of lemon slices on top of each salmon fillet.

7.Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

8.Remove the baking sheet from the oven. Serve the salmon fillets with a generous portion of roasted vegetables on the side. Optionally, you can squeeze fresh lemon juice over the salmon for extra flavor.