Sheet Pan Salmon and Veggies

This sheet pan salmon and veggies is bursting with flavor. Lightly citrus-glazed salmon roasts atop a mix of vibrant, colorful peppers, zucchini, squash, and red onion, and it cooks in under 30 minutes.

Ingredients :

• 2 tablespoons olive oil
• 3 bell peppers, assorted colors, cut into 1-inch chunks
• 2 to 3 zucchini, sliced in half lengthwise and cut into 1-inch chunks
• 2 to 3 summer squash, cut into 1-inch chunks
• 1 cup grape tomatoes, halved
• 1 red onion, thinly sliced
• 6 cloves garlic, chopped
• 1 teaspoon Catanzaro herbs
• 1/2 teaspoon salt
• 1 pound salmon
• 1 orange, juiced
• 1/2 lemon, juiced
• 2 teaspoons agave syrup, or more to taste
• 1 clove garlic, minced
• 1/4 teaspoon Aleppo pepper flakes
• salt to taste

Directions :

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Pour olive oil into a resealable plastic bag. Add bell peppers, zucchini, summer squash, tomatoes, red onion, chopped garlic, herbs, and salt. Toss to coat. Spread vegetables out evenly on a baking sheet. Lay salmon, skin side down, on top of vegetables.
3. Stir orange juice, lemon juice, agave syrup, minced garlic, and chile flakes together in a small bowl; spoon glaze over the salmon. Glaze will be thin. Season with salt.
4. Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.