Some nights, the idea of juggling multiple pots and pans just doesn’t sit right with me. This salmon sheet pan dinner with zucchini feels like the perfect answer—everything roasting together, filling the kitchen with that warm lemon and garlic scent that somehow makes waiting feel shorter. I remember the first time I made this, standing a little too close to the oven trying not to burn my nose on the hot steam, while the cherry tomatoes popped quietly beside the salmon. It was almost like a little performance happening right there on the pan.
The salmon cooks alongside zucchini slices and halved cherry tomatoes, all kissed by olive oil and dotted with garlic and oregano. It’s one of those meals that looks impressive but is totally doable, even if your evening feels rushed or a bit off schedule. Sometimes I forget to preheat the oven properly or I get distracted by a phone call — but this dish is forgiving enough to handle those small kitchen mishaps without losing its magic.
- Everything cooks on one sheet pan, which means less cleanup and more time to breathe.
- The lemon slices add a fresh brightness that balances the richness of the salmon.
- The recipe is straightforward — and that’s kind of the point. It’s all about simplicity without sacrificing flavor.
- It’s healthy, but the roasted veggies and juicy fish still feel indulgent enough for a cozy dinner.
If you’re worried about overcooking the salmon or drying out the veggies, I usually keep an eye on the timer and peek in around 18 minutes. It can vary slightly depending on your oven or the thickness of the fillets, but the moment the salmon flakes easily with a fork is your green light. And honestly, even if it’s a bit over, the flavors still hold up well.
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Salmon Sheet Pan Dinner with Zucchini
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and healthy sheet pan dinner featuring tender salmon fillets roasted alongside zucchini and cherry tomatoes, seasoned with garlic and lemon for a flavorful meal.
Ingredients
4 salmon fillets, skin on, about 6 ounces each
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 cup cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 lemon, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a large bowl, combine the sliced zucchini, halved cherry tomatoes, minced garlic, 2 tablespoons olive oil, dried oregano, salt, and black pepper. Toss well to coat evenly.
Spread the vegetable mixture evenly on the prepared sheet pan.
Place the salmon fillets skin side down on top of the vegetables.
Drizzle the salmon with a little olive oil and arrange lemon slices over each fillet.
Bake in the preheated oven for 18 to 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 garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Using a sturdy sheet pan makes a big difference here, just so everything cooks evenly and nothing slips or burns. I often serve this with a simple side of crusty bread to soak up any leftover juices — because, yes, I admit, I sometimes forget to squeeze all the lemony goodness right onto my plate until after the meal. For a twist, I’ve tried swapping zucchini for asparagus or tossing in some sliced bell peppers, but zucchini really holds its shape best. Sometimes I add a sprinkle of chili flakes if I feel like a little heat, but that’s definitely a personal choice.
FAQ
Can I use frozen salmon fillets? You can, but make sure to thaw them completely and pat dry to avoid extra moisture on the pan.
What if I don’t have cherry tomatoes? Grape tomatoes or even halved small regular tomatoes work well, just keep an eye on cooking time as they might soften faster.
Is it okay to cook everything at once? Yes! That’s the beauty of this recipe. The veggies and salmon have similar cooking times, so they finish together nicely.
Ready to add a little ease and flavor to your weeknight dinners? Give this salmon sheet pan dinner with zucchini a try — you might find it becoming your go-to for those evenings when simplicity is the best kind of satisfying.