Bart's Recipes
Preheat the oven to 200 degrees and line a baking sheet with parchment paper. Cut the broccoli into florets and the zucchini into chunks of approximately two centimeters. Peel the garlic and chop it finely. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
Mix the broccoli, zucchini, and garlic in a bowl with thirty milliliters of olive oil, salt, and pepper. Spread the vegetables in a single layer over the baking sheet. Roast them for twenty to twenty-five minutes in the oven, stirring halfway through. Meanwhile, heat the remaining fifteen milliliters of olive oil in a frying pan over medium-high heat. Sear the salmon fillets skin-side down and cook them for three to five minutes per side, until they are still slightly translucent inside.
Remove the baking sheet from the oven once the vegetables have golden-brown edges. Chop the fresh dill finely and cut the lemon into wedges.
Distribute the roasted vegetables over the plates and place the seared salmon fillets alongside. Sprinkle the dish with the finely chopped dill and serve immediately, with lemon wedges on the side to squeeze over as desired.
