Sunshine Citrus Salmon Traybake

This vibrant one-pan salmon traybake is everything you want on a busy weeknight — bold citrus flavor, flaky fish, and roasted veggies all coming together with minimal cleanup. The combination of orange and lemon creates a bright, zesty glaze that caramelizes beautifully in the oven and makes the salmon sing. It's the kind of effortless dinner that looks and tastes like you tried way harder than you did.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lb salmon fillet, cut into 4 portions
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 3 tbsp olive oil
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp salt and black pepper each

Directions

1. Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together the orange juice, lemon juice, both zests, olive oil, honey, garlic, and smoked paprika until combined.
3. Spread the zucchini and cherry tomatoes across the baking sheet, drizzle with half the citrus mixture, and toss to coat.
4. Nestle the salmon portions skin-side down among the vegetables, then spoon the remaining citrus glaze generously over each piece.
5. Season everything with salt and pepper, then roast for 16 to 18 minutes until the salmon flakes easily with a fork and the vegetables are tender and slightly blistered.
6. Remove from the oven and let rest for 2 minutes before serving straight from the pan with crusty bread or rice.

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