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Sheet-Pan Lemon-Pepper Salmon Mediterranean Bowls

Sheet-Pan Lemon-Pepper Salmon Mediterranean Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method

Ingredients
  

For the Salmon
  • 4 Salmon fillets (4–6 oz each)
  • 2 tbsp Olive oil
  • Zest and juice of 1 lemon
  • 1 tsp Freshly ground black pepper
  • 1/2 tsp Sea salt
  • 1 Garlic clove, minced
For the Roasted Vegetables
  • 1 medium Zucchini, sliced
  • 1 Red bell pepper, sliced
  • 1 cup Cherry tomatoes, halved
  • 1 Small red onion, sliced
  • 2 tbsp Olive oil
  • Salt, pepper, and 1 tsp dried oregano
For the Grain Base (Optional)
  • 1 cup Cooked quinoa or couscous
For Assembly
  • 1/4 cup Fresh parsley, chopped
  • Optional toppings: olives, feta, or a drizzle of extra lemon juice

Method
 

  1. Preheat oven: Set to 400°F (205°C). Line a sheet pan with parchment paper.
  2. Prep the salmon: Rub salmon fillets with olive oil, lemon zest and juice, garlic, salt, and pepper.
  3. Prep the vegetables: Toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, oregano, salt, and pepper.
  4. Arrange on sheet pan: Place salmon fillets in the center and surround with vegetables.
  5. Roast: Bake 12–15 minutes, or until salmon flakes easily and vegetables are tender.
  6. Cook grains (if using): While salmon roasts, prepare quinoa or couscous according to package instructions.
  7. Assemble bowls: Divide grains into bowls, top with roasted vegetables and salmon, sprinkle parsley, and add optional toppings.