Lemon-herb salmon & warm lentils

• 10 oz salmon fillets
• 1.5 cups cooked no-salt-added lentils
• 1.5 cups broccoli florets
• 1 whole zucchini
• 0.5 whole red bell pepper
• 0.25 whole red onion
• 1 whole lemon
• 1.5 tbsp olive oil
• 0.25 cup fresh parsley
• 0.25 tsp black pepper

Let’s make it

1. 01

   Heat the oven to 425°F. Wash produce. Pat the salmon dry; keep its board and utensils separate from ready-to-eat ingredients.

2. 02

   Slice the zucchini, bell pepper and onion. Toss with broccoli and half the olive oil, then spread on a sheet pan. Roast for 10 minutes.

3. 03

   Add the salmon. Brush with the remaining oil, add pepper and lemon zest, and roast until the thickest part reaches 145°F, checking with a food thermometer.

4. 04

   Warm the lentils with a splash of water. Fold in parsley and lemon juice, then serve with the salmon and roasted vegetables.