Pan-Seared Salmon with Roasted Summer Veggies

Ingredients

• 2 salmon fillets (approx. 170g each)
• 1 zucchini, sliced
• ½ yellow bell pepper, chopped
• ½ cup cherry tomatoes
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions

1. 1.Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes with half the olive oil, a pinch of salt, and pepper.
2. 2.Spread on a baking sheet and roast for 15–20 minutes until softened and lightly golden.
3. 3.Meanwhile, heat the remaining olive oil in a skillet over medium-high heat.
4. 4.Place salmon fillets skin side down and sear for 4 minutes without moving them.
5. 5.Flip and cook another 2–3 minutes or until cooked through and flaky.
6. 6.Plate the salmon over the roasted veggies and garnish with fresh herbs before serving.