Ingredients:

  • 4 (6 oz) salmon fillets, skin-on
  • 1 lb asparagus, woody ends trimmed
  • 2 medium bell peppers, sliced into strips
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp lemon pepper seasoning
  • 2 cloves garlic, minced

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. Place the trimmed asparagus and sliced bell peppers on the pan. Drizzle with olive oil, salt, and black pepper. Toss until evenly coated.
  3. Spread the vegetables to the edges of the pan, leaving four clear spaces in the center for the salmon.
  4. Roast the vegetables for 8–10 minutes until slightly softened.
  5. While the vegetables roast, whisk together the melted butter, lemon juice, zest, lemon pepper seasoning, and minced garlic in a small bowl.
  6. Pat the salmon fillets completely dry with paper towels.
  7. Place the salmon in the center of the pan and spoon the lemon pepper glaze generously over each fillet, coating the top and sides.
  8. Return the pan to the oven and bake for 10–12 minutes, or until the salmon is opaque pink and reaches an internal temperature of 135°F (57°C).