Sheet-Pan Salmon with Bell Peppers (creamy avocado + za'atar)

Ingredients

• 4 salmon fillets, about 6 oz each
• 5 cups bell peppers, cut into bite-size pieces
• 2 tbsp olive oil
• 1 tsp za'atar
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 ripe avocado
• 2 tbsp lime juice
• 1 small garlic clove
• 3 tbsp water
• 1 tbsp olive oil
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 425°F and line a large rimmed sheet pan.
2. Toss the bell peppers with 1 tbsp olive oil, half the salt, pepper, and za'atar. Spread in a single layer.
3. Roast the bell peppers alone for 8–12 minutes if firm; skip the head start for quick-cooking vegetables.
4. Pat the salmon dry, season with remaining salt and olive oil, add to the pan, and roast until the fish reaches 145°F, generally 8–12 minutes depending on thickness.
5. While the pan cooks, blend the creamy avocado sauce ingredients until smooth and balanced.
6. Serve the sheet-pan salmon and bell peppers with the creamy avocado sauce spooned over or alongside. Do not roast cold finishing sauces such as avocado or yogurt.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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