This sheet pan salmon and vegetables dish is one of those meals that feels like a little victory after a long day. You know the kind: the clock is ticking, you’re juggling a few things at once, and the last thing you want is a complicated dinner to slow you down. But you also want something that doesn’t taste like it came from a box. This recipe manages to hit that sweet spot with its easy prep and vibrant, oven-roasted flavors.
I remember the first time I made this, I was halfway through tossing the veggies and realized I’d forgotten to preheat the oven. Classic. So I just went back to the living room for a few minutes, letting the oven catch up while I scrolled through some recipes I probably won’t make anytime soon. When I finally got everything on the pan and into the oven, the smell of roasting peppers and garlic powder filled the kitchen in a way that made me forget about the earlier pause. The salmon came out tender and flaky, with those lemon slices on top adding a subtle brightness I didn’t expect but totally appreciated. It’s really the kind of meal you can throw together, walk away from, and feel like you’ve fed yourself well without any drama.
Why You’ll Love It:
- Minimal cleanup: everything cooks on one pan, which means fewer dishes and more time for yourself.
- Bright, fresh flavors without a lot of fuss — the lemon and herbs really elevate the salmon and vegetables.
- It’s simple — and that’s kind of the point. No complicated steps or ingredients that require a trip to a specialty store.
- Flexible enough for a quick weeknight but impressive enough if someone stops by unexpectedly.
If you’re worried about overcooking or under-seasoning, don’t stress. The timing is forgiving, and the seasoning blend lets the natural flavors shine without overpowering. And if your oven runs a little hot or cool, the salmon’s texture gives you a gentle hint when it’s done.
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Sheet Pan Salmon and Vegetables
- Total Time: 35 minutes
- Yield: 4 1x
Description
A simple and healthy sheet pan meal featuring perfectly roasted salmon fillets with a colorful mix of vegetables. This easy recipe is perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
4 salmon fillets (6 ounces each), skin on
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 cup cherry tomatoes
1 medium red onion, cut into 1-inch pieces
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, and red onion.
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss to coat evenly.
Spread the vegetables in an even layer on the prepared sheet pan.
Place the salmon fillets skin-side down on the sheet pan among the vegetables.
Brush the remaining 1 tablespoon of olive oil over the salmon fillets.
Place 1-2 lemon slices on top of each salmon fillet.
Bake in the preheated oven for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and sprinkle fresh parsley over the salmon and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually use a sturdy sheet pan lined with foil for easy cleanup, but parchment works just as well if you want to avoid sticking. This dish pairs nicely with a simple grain if you want a bit more heft—quinoa or couscous come to mind. Sometimes I swap out the zucchini for asparagus or add a handful of olives for a briny twist, though I haven’t tested all combos thoroughly. One time I even tossed in some sliced mushrooms, which soaked up the flavors nicely but made the pan a bit crowded, so keep that in mind if you try it.
FAQ
Can I use frozen salmon fillets? You can, but it’s best to thaw them first to ensure even cooking. Cooking from frozen might lead to unevenly cooked fish and watery veggies.
What if I don’t have lemon slices? A squeeze of lemon juice right before serving works well too.
Can I make this ahead of time? It’s best fresh, but leftovers keep well in the fridge for up to 3 days. Reheat gently to avoid drying out the salmon.
Ready to make your weeknight dinner easier and tastier? Give this sheet pan salmon and vegetables a try—you might find it becoming your go-to in no time.