Best Easy Dinner Recipes For Weight Loss
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-free, Low-carb
Ingredients
Scale
- 2 (6 oz) Salmon fillets
- 2 cups Broccoli florets
- 1 large Red bell pepper, sliced into strips
- 1 medium Zucchini, sliced into half-moons
- 2 tablespoons Olive oil
- 1 Lemon, half sliced into rounds and half juiced
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. This simple vinaigrette will act as both a marinade and a seasoning for your entire meal.
- Place the broccoli, sliced bell peppers, and zucchini onto the prepared baking sheet. Drizzle half of the lemon-garlic mixture over the vegetables and toss them well to ensure an even coating. Spread the vegetables out to the edges of the pan, leaving a space in the center. Place the salmon fillets in that center space and brush the remaining sauce over the top of the fish. Place a lemon slice on top of each fillet for extra brightness.
- Slide the baking sheet into the oven and roast for 15 to 20 minutes. You will know the salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The vegetables should be tender with slightly charred, caramelized edges. Avoid overcooking the salmon to keep it moist and tender.
- Remove the pan from the oven and let it rest for two minutes. This allows the juices in the salmon to redistribute. Sprinkle fresh chopped parsley over the entire dish for a pop of color and freshness. Divide the salmon and vegetables between two plates and serve immediately while hot.