{My Recipes} Easy 3-step Salmon & Veg

I've been really into roasting veggies right now—there's just something about the flavor that's so much better than steaming or sauteeing. And the husband and I are also trying to eat healthier at home now that I'm able to cook a few dinners a week, so this easy three-step salmon and veg meal I threw together was perfect.

Step 1: Scatter a selection of fresh vegetables (be sure you've washed them, chopping is optional) on a large baking sheet. I used freshly peeled garlic cloves, broccoli, asparagus, carrots and grape tomatoes. On a smaller baking sheet, place your salmon. As you can see, I lined my sheets with foil for easy clean-up.

Step 2: Season. I love our local grocery store's (HEB) selection of self-imported olive oils, like Spanish, Italian or Greek. I give a healthy drizzle to both the veggies and salmon then season liberally with freshly ground sea salt and black pepper. For the salmon, I also topped it with the juice of 1/2 a lemon and lemon pepper seasoning.

Step 3: Bake! I turned my oven to 425 degrees and baked everything about 15-20 minutes. The veggies might take a bit longer, depending on what you've used, and may need closer to 30 minutes. The salmon is cooked when it flakes and is opaque pink through the center. Check it often if needed to avoid overcooking. I served ours with a little brown rice and a sprinkle of shredded cheese.

Enjoy!