Prepare the veggies: Cut the zucchini into rounds, slice the red bell pepper into strips, and dice the red onion. Toss the veggies with 2 tablespoons of olive oil and season with salt, pepper, and your favorite seasonings.
Prepare the salmon: Place salmon filets on the sheet pan. Drizzle with 1 tablespoon of olive oil and season to taste (e.g., garlic powder, lemon juice, or herbs).
Bake: Arrange the seasoned vegetables around the salmon on the same sheet pan. Bake in the preheated oven for 15–20 minutes, or until the salmon flakes easily with a fork and the veggies are tender.
Serve: Plate the salmon and veggies.
Notes
Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
