Save to Pinterest A vibrant, healthy dinner featuring succulent salmon fillets baked alongside a medley of lemon-infused, herb-roasted vegetables for a quick and flavorful meal.
I love how this sheet pan salmon recipe comes together with minimal cleanup and maximum taste.
Ingredients
- Fish: 4 (6 oz/170 g each) skin-on salmon fillets, 2 tbsp olive oil, 1 lemon thinly sliced, 1 tsp sea salt, ½ tsp freshly ground black pepper
- Vegetables: 1 medium zucchini sliced into half-moons, 1 red bell pepper cut into strips, 1 yellow bell pepper cut into strips, 1 red onion cut into wedges, 1 cup (150 g) cherry tomatoes halved, 2 cups (200 g) broccoli florets, 2 tbsp olive oil, 2 cloves garlic minced, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp crushed red pepper flakes (optional), ½ tsp sea salt, ¼ tsp black pepper
- Garnish: 2 tbsp fresh parsley chopped, Lemon wedges for serving
Instructions
- Step 1 Preheat Oven:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Step 2 Toss Vegetables:
- In a large bowl, toss the zucchini, bell peppers, onion, cherry tomatoes, and broccoli with 2 tbsp olive oil, garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper.
- Step 3 Roast Vegetables:
- Spread the vegetables evenly over the prepared sheet pan. Roast in the oven for 10 minutes.
- Step 4 Prepare Salmon:
- Pat the salmon fillets dry. Brush both sides with 2 tbsp olive oil, then season with salt and pepper.
- Step 5 Arrange Salmon:
- Remove the sheet pan from the oven. Push the vegetables to the sides making space in the center for the salmon fillets. Arrange salmon skin-side down. Top each fillet with 1-2 lemon slices.
- Step 6 Roast Salmon:
- Return the pan to the oven and roast for 12–15 minutes or until the salmon is opaque and flakes easily with a fork and the vegetables are tender and lightly golden.
- Step 7 Serve:
- Remove from the oven. Sprinkle fresh parsley over salmon and vegetables. Serve immediately with extra lemon wedges.
Save to Pinterest This recipe always brings my family together around the table for a delicious and healthy meal.
Required Tools
Large sheet pan Parchment paper or foil Large mixing bowl Knife and cutting board Basting brush (optional)
Allergen Information
Contains fish (salmon) Check for cross-contamination in pre-packaged spices or condiments if gluten intolerance is a concern
Nutritional Information
Calories 395 Total Fat 22 g Carbohydrates 15 g Protein 36 g per serving
Save to Pinterest This sheet pan salmon is perfect for busy weeknights when you want something healthy and tasty on the table fast.
Recipe FAQs
- → What vegetables work best for roasting alongside salmon?
Firm vegetables like zucchini, bell peppers, broccoli, and cherry tomatoes roast evenly and complement salmon well with their natural sweetness and texture.
- → How do lemon slices enhance the dish?
Lemon slices add a fresh citrus aroma and subtle tang that brightens the flavors of both the salmon and roasted vegetables.
- → Can I prepare this dish gluten-free?
Yes, the recipe naturally avoids gluten ingredients, making it suitable for gluten-free diets when using gluten-free spices.
- → What cooking temperature ensures even roasting?
Roasting at 425°F (220°C) allows the salmon and vegetables to cook evenly while developing a slightly caramelized surface.
- → How can I tell when the salmon is done?
Salmon is ready when it flakes easily with a fork and appears opaque throughout without any translucent center.
- → Are there any recommended seasoning variations?
Adding herbs like thyme and oregano along with crushed red pepper flakes can enhance flavor complexity, and a drizzle of balsamic glaze before serving adds depth.