Sheet Pan Lemon-Dill Salmon with Roasted Vegetables

Ingredients

• ● For the Salmon:
• 4 salmon fillets (6-8 oz each), skin on or off
• 2 tbsp olive oil
• 1 lemon, sliced into thin rounds
• 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 2 garlic cloves, minced
• Salt and black pepper, to taste
• ● For the Roasted Vegetables:
• 1 cup cherry tomatoes
• 1 small red onion, sliced
• 1 yellow bell pepper, sliced
• 1 cup zucchini or yellow squash, sliced into half-moons
• 1 cup cauliflower or broccoli florets
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and black pepper, to taste
• ● Garnishes (Optional):
• Fresh dill sprigs
• Extra lemon wedges