Scale

2 salmon fillets (skin on, ~5 oz each)

2 cups broccoli florets

1 cup zucchini, sliced

1 tbsp olive oil

Juice of 1 lemon

2 garlic cloves, minced

½ tsp paprika

Salt & pepper to taste

Fresh parsley, chopped (for garnish)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place salmon fillets in the center and surround with broccoli and zucchini.

In a small bowl, whisk olive oil, lemon juice, garlic, paprika, salt, and pepper.

Drizzle mixture over salmon and veggies.

Roast for 18–20 minutes, until salmon flakes easily and veggies are tender.

Garnish with fresh parsley and serve hot.