Sheet Pan Salmon and Vegetables
This all-in-one meal features tender, flaky salmon fillets roasted with a medley of vibrant vegetables tossed in olive oil, lemon, garlic, and herbs. Everything cooks on one pan, making dinner effortless and cleanup a breeze.
Time
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes
Ingredients
For the Salmon:
4 salmon fillets (about 6 oz each, skin-on or skinless)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice + zest of 1 lemon
1 tsp Dijon mustard (optional)
1 tsp dried oregano or thyme
Salt & pepper, to taste
Lemon wedges, for serving
For the Vegetables:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into rounds
1 red onion, sliced into wedges
1 cup cherry tomatoes
1 cup broccoli florets (or green beans)
2 tbsp olive oil
1/2 tsp dried basil or Italian seasoning
Salt & pepper, to taste
Instructions
1. Preheat Oven:
Preheat to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Prepare Marinade:
In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, mustard, oregano, salt, and pepper.
3. Season Salmon:
Pat the salmon dry. Place fillets on one side of the sheet pan and brush with the marinade. Let sit while prepping vegetables.
4. Toss the Vegetables:
In a large bowl, combine all chopped vegetables with olive oil, herbs, salt, and pepper. Toss well to coat.
Spread the veggies evenly on the sheet pan next to the salmon.
5. Bake:
Roast in the oven for 18–22 minutes, depending on salmon thickness.
Optional: Broil for the last 2 minutes to crisp up the top of the salmon and lightly char veggies.
6. Finish & Serve:
Remove from oven. Garnish with extra lemon wedges, parsley, or feta (optional).
Serve warm as-is or with a side of rice, couscous, or quinoa.
Tips
Veggie swap ideas: Add asparagus, mushrooms, carrots, sweet potatoes (cut thin), or brussels sprouts.
Don’t overcrowd the pan: Use 2 sheet pans if needed to ensure even roasting.
Add a Mediterranean twist: Top salmon with olive tapenade, or drizzle tahini or tzatziki over the final dish.
Frequently Asked Questions FAQs
Can I use frozen salmon?
Yes — thaw completely and pat dry before marinating and baking.
What if I want crispier vegetables?
Roast them for 10 minutes first, then add salmon and continue roasting everything together.
Can I use other fish?
Absolutely — cod, trout, halibut, or mahi-mahi work well. Adjust cook time based on thickness.
Nutritional Information
Calories: 430
Protein: 35g
Carbs: 12g
Fat: 27g
Fiber: 4g
Sugar: 5g