Blackened Salmon and Veggies Recipe

Veggies:

1

zucchini

1

red bell pepper

½

red onion

10

mushrooms

3

Tbsp. extra-virgin olive oil

½

tsp. garlic powder

½

tsp. salt

Salmon:

2

tsp. paprika

1

tsp. brown sugar

1

tsp. dried oregano

½

tsp. garlic powder

½

tsp. onion powder

¼

tsp. salt

¼

tsp. black pepper

⅛

tsp. cayenne (optional)

4

x 5 oz. salmon fillets

Lemon wedges to serve

Preparation

1. Step 1

   Preheat the oven to 425° and line an extra-large baking sheet with parchment paper.

   Step 2

   Quarter the zucchini lengthwise and cut it into 1-inch chunks. Add the zucchini to a large mixing bowl.

   Step 3

   Cut the red bell pepper and red onion into 1-inch chunks and add them to the bowl.

   Step 4

   Halve the mushrooms and add them to the bowl.

   Step 5

   Add the olive oil, garlic powder, and salt to the bowl and toss to coat.

   Step 6

   Spread the veggies onto the sheet pan, leaving a space at the end of the pan for the salmon. Insert the sheet pan into the oven and bake for 15 minutes before adding the salmon.

   Step 7

   While the veggies are cooking, prepare the salmon. Mix the paprika, brown sugar, oregano, garlic powder, onion powder, salt, black pepper, and cayenne (if using).

   Step 8

   Pat the salmon fillets dry and coat the non-skin side in the spice mix.

   Step 9

   After 15 minutes, remove the veggies from the oven and lay the salmon fillets on the sheet pan skin side down.

   Step 10

   Insert the sheet pan into the oven and cook the salmon and veggies for another 10 to 15 minutes, or until the salmon reaches an internal temperature of 125°.

   Step 11

   Remove the sheet pan from the oven, distribute the salmon and veggies onto serving plates, and serve with fresh lemon wedges.

Nutrition Per Serving