Herb salmon with roasted vegetables

Serves 2

Sprinkle herbes de provence on a delicious salmon with roasted vegetables for tonight's dinner!

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

boneless salmon fillets

1 teaspoon

herbes de provence

1/4 cup

kalamata olives

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.