Ingredients

• 2 tablespoons olive oil
• 3 bells peppers
• 2 tos 3 zucchini
• 2 summers squash
• 1 cup grape tomatoes , halved
• 1 red onion , thinly sliced
• 6 cloves garlic , chopped
• 1 teaspoon herbs
• 0.5 teaspoons salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Pour olive oil into a resealable plastic bag. Add bell peppers, zucchini, summer squash, tomatoes, red onion, chopped garlic, herbs, and salt. Toss to coat. Spread vegetables out evenly on a baking sheet. Lay salmon, skin side down, on top of vegetables.
3. 3 Stir orange juice, lemon juice, agave syrup, minced garlic, and chile flakes together in a small bowl; spoon glaze over the salmon. Glaze will be thin. Season with salt.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Nutrition per serving