Description
A simple and delicious sheet pan dinner featuring perfectly roasted salmon fillets with a medley of colorful vegetables. This easy one-pan meal is perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 pound baby potatoes, halved
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium zucchini, sliced into half-moons
1 medium red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
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 lightly grease it with 1 tablespoon of olive oil.
In a large bowl, combine the halved baby potatoes, sliced red and yellow bell peppers, zucchini slices, and red onion wedges.
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle garlic powder, dried thyme, dried oregano, salt, and black pepper over the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables evenly on the prepared sheet pan in a single layer.
Place the salmon fillets skin side down on top of the vegetables, spacing them evenly.
Season the salmon fillets with salt and black pepper to taste.
Place 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 the sheet pan from the oven and sprinkle chopped fresh parsley over the salmon and vegetables.
Serve immediately, garnished with additional lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes