Serves
2
INGREDIENTS
- 1 pint cherry tomatoes cut in half
- 1 medium zucchini cut in half moons
- 1 small red onion cut in thin wedges
- 4 teaspoons divided canola oil
- 1/2 teaspoon divided salt
- 2 boneless salmon fillets
- 1 teaspoon herbes de provence
- 1/4 cup kalamata olives
METHOD
- Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.
- Place tomatoes, zucchini and onion on prepared sheet. Drizzle with 3 teaspoons oil and toss to coat. Sprinkle with ¼ teaspoon salt.
- Make some space for salmon then place the fillets skin-side down on prepared sheet.
- Brush with remaining 1 teaspoon oil. Sprinkle with herbes de provence and remaining ¼ teaspoon salt.
- Bake 16 min or until just cooked through. Serve with olives.
