Mediterranean Salmon Sheet Pan Dinner

YIELD: Makes 2 servings

INGREDIENTS

For Chimichurri:

1 bunch

-

flat leaf parsley

,

washed well

6 sprigs

-

oregano

,

leaves removed

1 T

-

fresh thyme leaves

1 cloves

-

garlic

1/2 cup

-

olive oil

2 T

-

honey

1 T

-

red wine vinegar

1 T

-

fresh lemon juice

1/4 tsp.

-

red pepper flakes

1/2 tsp. each

-

kosher salt and fresh ground pepper

For Sheet Pan:

1 small

-

red onion

,

peeled and cut into 1" wedges

1 1/2 cup

-

sweet peppers

,

left whole if small, larger ones cut in half

3 T

-

olive oil

,

divided

1

-

zucchini

,

trimmed and cut into 1/2" slices

1

-

yellow squash

,

trimmed and cut into 1/2" slices

1 tsp. each

-

kosher salt and freshly ground pepper

2 (4-6 oz.)

-

salmon filets

lemon wedges for serving

DIRECTIONS

Preheat oven to 400°F.

Coat a heavy sheet pan with non-stick cooking spray.

Pulse all the chimichurri ingredients in a food processor until well combined, it should still have some texture, don’t process until completely smooth. Set aside.

In a medium bowl, toss the red onion and sweet peppers in 1 1/2 T olive oil and spread out on the sheet pan, bake for 8 minutes.

Toss the remaining vegetables and olive oil together, and add them to the sheet pan. Clear a space in the center of the pan for the salmon filets and spread 2 T of the chimichurri over each salmon filets. Sprinkle the salt and pepper over all the vegetables and salmon.

Return the salmon and vegetables to the oven for another 10-12 minutes, until the salmon is flaky and cooked through. Remove from the oven and serve with remaining chimichurri and lemon wedges.

TIP

The chimichurri makes about 1 1/2 cups and can be stored in the fridge for 2 weeks to dress up other meals such as baked chicken and vegetables or grilled fish.