Flavorful Sheet Pan Salmon & Veggies
This delicious and healthy sheet pan recipe features tender salmon fillets and a colorful array of roasted vegetables, all seasoned to perfection. It's an easy one-pan meal, perfect for a quick weeknight dinner.
Equipment
- oven
- baking sheet
- parchment paper
- large bowl
Ingredients
Main Ingredients
- 4 (6 oz) salmon fillets skin-on or skinless
- 1 head broccoli cut into florets
- 2 bell peppers (any color), deseeded and chopped
- 1 medium zucchini chopped
- 1 pint cherry tomatoes
- 1/2 red onion thinly sliced
- 3 tablespoons extra virgin olive oil divided
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1 large lemon half zested (optional) and half for juicing
Optional Garnish
- fresh dill, parsley, or chives
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash and chop all vegetables into bite-sized pieces for even cooking.
Cooking
- In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, garlic, oregano, thyme, salt, and pepper.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Pat the salmon fillets dry, brush with the remaining 1 tablespoon of olive oil, and season with salt, pepper, and lemon zest.
- Place the seasoned salmon fillets on the baking sheet among the vegetables, ensuring enough space between pieces.
- Bake for 12-18 minutes, or until the salmon is cooked through and the vegetables are tender-crisp.
Finishing
- Remove from the oven, squeeze fresh lemon juice over everything, and garnish with fresh herbs if desired.
- Serve immediately and enjoy your flavorful meal.
Notes
For crispier vegetables, avoid overcrowding the baking sheet. If necessary, use two baking sheets. Adjust baking time based on desired salmon doneness and vegetable tenderness.