Crispy Fish & Sheet Pan Veggies

subheading: For the veggies:

1 cup mushrooms, cleaned and sliced (I used a mix, you can use baby bella, shiitake, portobello, or whatever you prefer)

1 bunch asparagus, washed and trimmed

1 medium zucchini, trimmed and cut into half moons, about ½” thick

1 cup snap peas, trimmed

3 tablespoons olive oil, divided

1 tablespoon plus 1 teaspoon salt, divided

3 garlic cloves, grated and divided

1 teaspoon black pepper, divided

subheading: For the fish:

½ lb. - 1 lb. fresh fish (salmon and steelhead trout are my go-tos)

1 teaspoon salt

½ teaspoon black pepper

Juice of a lemon wedge

1 tablespoon olive oil

Tip: Keeping the veggies divided on the tray makes it easy to adjust cooking times if one veggie needs more time than others.

Directions at bakedbymelissa.com

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