Salmon and Summer Veggie Sheet Pan Meal


3-4  (6) ounce salmon fillets

3 cups green beans , ends trimmed and cut in half

1 zucchini , cut into ½ inch rounds

1 summer squash, cut into ½ inch rounds

1 cup cherry tomatoes, halved

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon each salt and pepper

3 tablespoons extra virgin olive oil 

1 lemon , thinly sliced



Preheat the oven to 400 degrees.

Place all of the green beans, zucchini, summer squash and cherry tomatoes in a large mixing bowl.

Add  garlic powder, onion powder, salt, pepper and 2 tablespoons extra virgin olive oil to the veggies and toss to combine.  Spread veggies in a single layer on a baking sheet.

Drizzle the remaining tablespoon of extra virgin olive oil over the salmon filets and season with some salt and pepper.  Add 1-2 thinly sliced lemon pieces to each salmon filet.

Roast for 35-40 minutes, until the salmon is cooked through and the veggies are tender.

Serve.


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