Recipe Instructions:
Ingredients
1 1 pound fresh or frozen skinless salmon fillet
2 tablespoon olive oil
1 ½ teaspoon dried oregano, crushed
¼ teaspoon salt
⅛ teaspoon black pepper
2 cup grape or cherry tomatoes, halved
2 cup broccoli florets
2 cloves garlic, minced
1 lemon
2 tablespoon snipped fresh basil
1 tablespoon snipped fresh parsley
1 tablespoon honey
Directions
Thaw salmon, if frozen. Preheat oven to 400°F. Line a 15x10-inch baking pan with parchment paper. Rinse salmon; pat dry. Place salmon in prepared pan. Drizzle with 1 Tbsp. of the oil and sprinkle with 3/4 tsp. of the oregano, the salt, and pepper.
In a medium bowl combine tomatoes, broccoli, garlic, and remaining 1 tbsp. oil and 3/4 tsp. oregano. Sprinkle lightly with additional salt and pepper; toss to coat. Place in pan with salmon. Roast 15 to 18 minutes or just until salmon flakes.
Meanwhile, remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon. In a small bowl combine lemon zest and juice and remaining ingredients. Spoon over salmon and vegetables before serving.
