📖 Instructions

1. Preheat your oven: Begin by setting your oven to a blazing 400°F (200°C). While the oven heats, line a large, sturdy baking sheet with parchment paper. This little trick makes cleanup almost nonexistent – trust me, it’s a game-changer.
2. Prep your veggies: On a clean cutting board, chop 1.5 cups of broccoli florets into bite-sized pieces. Dice one red bell pepper and one yellow bell pepper into roughly 1-inch squares, and slice half a red onion into thick wedges. Remember, uniform sizes help everything cook evenly.
3. Make the seasoning: In a small bowl, whisk together 3 tablespoons of good quality olive oil, the juice of half a lemon, 2 minced cloves of garlic, 1 teaspoon of dried dill (or 1 tablespoon fresh, chopped), 1/2 teaspoon of salt, and a generous pinch of black pepper. Give it a good stir until everything is well combined.
4. Toss the vegetables: Transfer all your chopped vegetables to a large mixing bowl. Pour about two-thirds of the lemon-herb seasoning mixture over them. Using your hands or a large spoon, toss everything together until the vegetables are beautifully coated. Don't be shy; get in there!
5. Arrange on the pan: Spread the seasoned vegetables out in a single layer on your prepared baking sheet. It’s important not to overcrowd the pan, as this can steam the veggies instead of roasting them, making them less crispy. If you’re making a larger batch, grab a second sheet pan.
6. Season the salmon: Pat four 6-ounce salmon fillets very dry with paper towels. This helps ensure a nice, crispy skin. Place the salmon fillets directly on the baking sheet among the vegetables, leaving a little space between each piece. Drizzle the remaining lemon-herb seasoning over the salmon.
7. Bake to perfection: Slide the sheet pan into your preheated oven. Bake for 15-20 minutes. The exact time will depend on the thickness of your salmon fillets and how well-done you like them. The salmon should flake easily with a fork when it's done, and the internal temperature should reach 145°F (63°C). The vegetables should be tender-crisp and slightly caramelized.
8. Check for doneness: Around the 15-minute mark, gently poke a salmon fillet with a fork. If it flakes easily, it’s ready! If not, give it a few more minutes. You want that perfect flaky texture, not dry salmon!
9. Rest and serve: Carefully remove the sheet pan from the oven. Let the salmon and vegetables rest for about 5 minutes on the pan. This allows the juices in the salmon to redistribute, making it even more tender. Garnish with a sprinkle of fresh chopped parsley or a fresh lemon wedge if you like. Serve warm and enjoy your effortless, delicious meal!