📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This is a super important step, trust me!
2. Prepare the vegetables: Wash and chop your chosen vegetables (broccoli florets, bell peppers, zucchini, and red onion work well) into bite-sized pieces. Aim for uniformity so they cook evenly.
3. Season the vegetables: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of lemon pepper seasoning, 1/2 teaspoon of garlic powder, and a pinch of salt and black pepper. Make sure everything is well coated.
4. Arrange the vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan to ensure the vegetables roast properly and don't steam.
5. Prepare the salmon: Pat the salmon fillets dry with paper towels. This helps them get a nice sear in the oven. Drizzle the salmon with 1 tablespoon of olive oil and season generously with lemon pepper seasoning, salt, and pepper.
6. Add salmon to the pan: Place the salmon fillets on the baking sheet alongside the vegetables, leaving some space between them.
7. Add lemon slices: Place 2-3 thin lemon slices on top of each salmon fillet. This adds extra flavor and keeps the salmon moist during cooking.
8. Roast in the oven: Place the baking sheet in the preheated oven and roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C). The vegetables should be tender and slightly caramelized.
9. Check for doneness: Use a fork to gently flake the salmon. If it's opaque and flakes easily, it's done. If not, return it to the oven for another 2-3 minutes. For the vegetables, pierce them with a fork. They should be tender but not mushy.
10. Serve immediately: Remove the baking sheet from the oven and let it cool for a minute or two. Serve the lemon pepper salmon and roasted vegetables immediately. Garnish with fresh parsley or dill, if desired.