Sheet-Pan Salmon, Veggies & Lemony Pasta

Preheat oven to 350°F.

1. Wash & cut your veggies (brussels, scallions, jalapeño, snap peas).
2. Coat a sheet pan with olive oil and add veggies. Toss with salt & pepper.
3. Wash/dry salmon filets. Nestle onto the sheet pan. Dress with extra virgin olive oil, salt, and pepper. Add a couple squeezes of lemon and a slice on top.
4. Add the sheet pan to the oven & bring a pot of water to a boil. *Salmon/veggies should only need about 15 minutes to cook. Every oven is different. Veggies should be tender but still a little crunchy*.
5. Cook pasta & remove the sheet pan from the oven. Set aside.
6. Before straining pasta, set aside 1/2 cup pasta water.
7. Add extra virgin olive oil, garlic, and red pepper flakes to a pan. When fragrant, add 1/4 cup pasta water and slowly add pasta in. If it starts sticking, add more pasta water.
8. Add the juice of 1/2 lemon and grate Parmesan generously.
9. Coat pasta with salt and pepper.
10. Remove from heat and serve. *DF option: no cheese, or use vegan Parm. GF option: use GF pasta.