This lemon pepper salmon recipe is a complete meal with carrots and green beans. So easy and flavored with simple ingredients like lemon juice, garlic, and parsley.
2tablespoonsolive oil, extra virgin, can use avocado oil
4tablespoonslemon juice
½teaspoonsgarlic powder
1teaspoonsalt
¾teaspoonblack pepper
1-2tablespoonsfresh parsley, chopped
Instructions
Preheat oven to 425 degrees.
Add carrot sticks and green beans to parchment paper lined baking sheet and spread in a single layer. (You can mix them up or keep them separate. Either way is fine.)
Add ½ teaspoon of salt to your green beans and carrots. Stir olive oil, 2 tablespoons lemon juice, and garlic powder together in a small bowl. (You should have an additional 2 tablespoons lemon juice set aside to use later on the salmon.) Drizzle over your vegetables. Bake for 12 minutes.
Remove the baking sheet from oven. Gently stir or flip your veggies. Make room for the salmon. Place salmon skin side down on the parchment paper lined baking sheet.
Squeeze the remaining 2 tablespoons of lemon juice over the salmon. Sprinkle with the remaining ½ teaspoon of salt and ¾ teaspoon of black pepper. Reduce oven temperature to 400 degrees. Place the baking sheet filled with veggies and salmon back in the oven. Bake for 12 to 15 minutes. (13 minutes works best for my oven. Time varies depending on thickness of fish, how you prefer your doneness, and the accuracy of the oven itself.)
Remove from oven. Sprinkle salmon with chopped parsley.
Notes
I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)