Ingredients
Equipment
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Method
- Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Cut the salmon into 4 even pieces and pat them dry with a paper towel. Dry fish roasts; wet fish steams.
- Slice the zucchini into half moons about half an inch thick, cut the red onion into thin wedges, mince the garlic, and slice the whole lemon into thin rounds. Pit the olives if needed.
- In a large bowl, toss the zucchini, tomatoes, onion, olives, and garlic with 1 tbsp of the olive oil, the oregano, 0.25 tsp of the salt, and 0.25 tsp of the pepper. Spread them on the sheet pan in a single layer and roast for 8 minutes.
- While the vegetables roast, rub the salmon with the remaining 1 tbsp olive oil, the lemon juice, lemon zest, and the rest of the salt and pepper.
- Pull the pan out, push the vegetables toward the edges, and set the salmon pieces in the center with a little space between them. Lay the lemon slices over and around the fish.
- Return the pan to the oven and roast for 10 to 12 minutes, until the salmon flakes easily with a fork and reads 145°F in the thickest part. Thin tail pieces may be done at 9 minutes, so check them early.
- Chop the dill and scatter it over everything the moment the pan comes out. Let it rest 2 minutes, then squeeze a roasted lemon slice over each fillet and serve straight from the pan.
Nutrition
Notes
Skin-on salmon holds together better on the pan and the skin lifts off easily after roasting if you prefer not to eat it. For a lower-sodium version, rinse the olives under cold water and leave out the added salt. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.