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Sheet Pan Salmon & Vegetables

Sheet Pan Salmon & Vegetables

This sheet pan salmon and vegetables recipe is a fresh, easy dinner with tender salmon, roasted vegetables, lemon, garlic, and simple seasoning. Everything cooks on one pan for a complete meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 6 ounces each
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium zucchini cut into thick half-moons
  • 1 small red onion sliced
  • 3 tablespoons olive oil divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 3 cloves garlic minced
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice divided
  • 1 tablespoon chopped fresh parsley or dill
  • Lemon wedges for serving

Method
 

  1. Preheat the oven to 400°F. Line a large rimmed sheet pan with parchment paper or foil.
  2. Add broccoli, bell peppers, zucchini, and red onion to the sheet pan.
  3. Drizzle vegetables with 2 tablespoons olive oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, paprika, and Italian seasoning. Toss well.
  4. Spread vegetables in a single layer and roast for 8 minutes.
  5. Pat salmon fillets dry with paper towels.
  6. Rub salmon with remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, minced garlic, lemon zest, and 1 tablespoon lemon juice.
  7. Remove the sheet pan from the oven and make space for the salmon.
  8. Place salmon fillets on the pan, skin-side down if using skin-on salmon.
  9. Return to the oven and bake for 10 to 14 minutes, or until salmon reaches 145°F in the thickest part and flakes easily with a fork.
  10. Drizzle with remaining 1 tablespoon lemon juice.
  11. Garnish with parsley or dill and serve warm with lemon wedges.

Notes

  • Use salmon fillets that are similar in thickness so they cook evenly.
  • If using potatoes or carrots, roast them for 15 minutes before adding salmon.
  • Do not overbake salmon; check early if fillets are thin.
  • Frozen salmon should be fully thawed and patted dry before baking.
  • Store leftovers in the refrigerator for up to 3 days.
Nutrition Per Serving – Approximate
Calories: 395
Protein: 36g
Fat: 23g
Carbs: 11g