For the Lemon Herb Salmon

4 salmon fillets (about 6 oz / 170 g each)

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tbsp lemon zest

4 cloves garlic, minced

2 tsp dried oregano

1 tsp dried thyme

1 tsp smoked paprika

1/2 tsp garlic powder

Salt & freshly ground black pepper

For the Roasted Vegetables

2½ cups (375 g) cherry tomatoes

1 medium zucchini, sliced into half-moons

1 small red onion, cut into wedges

2 tbsp extra virgin olive oil

1 tsp Italian seasoning

Salt & freshly ground black pepper

For the Garlic Butter Drizzle

3 tbsp unsalted butter

2 garlic cloves, finely minced

1 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

1 tsp lemon zest

1 tbsp fresh lemon juice

Pinch of flaky sea salt

Optional Toppings

Fresh basil leaves

Lemon slices

Extra chopped parsley

Crushed red chili flakes

Microgreens

Freshly cracked black pepper

Preheat the oven to 425°F (220°C). Line a large sheet pan or baking tray with parchment paper.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, garlic powder, salt, and black pepper.

Place the salmon fillets on one side of the prepared pan and brush generously with the lemon herb marinade.

Toss the cherry tomatoes, zucchini, and red onion with the olive oil, Italian seasoning, salt, and black pepper. Spread them around the salmon in a single layer.

Roast for 14–16 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

While the salmon is roasting, melt the butter in a small saucepan over medium-low heat.

Add the garlic and cook for 30 seconds until fragrant. Stir in the parsley, dill, lemon zest, lemon juice, and flaky sea salt, then remove from the heat.

Transfer the roasted salmon and vegetables to a serving platter.

Spoon the garlic butter drizzle generously over the salmon and roasted vegetables.

Garnish with fresh basil, lemon slices, chopped parsley, and microgreens.

Finish with freshly cracked black pepper and crushed red chili flakes if desired.

Serve immediately with rice, roasted potatoes, quinoa, or warm crusty bread.

Calories: 468

Protein: 37 g

Carbohydrates: 8 g

Fat: 32 g

Fiber: 2 g

Sugar: 5 g

Sodium: 348 mg