Name: Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 salmon fillets, about 1 pound total; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1/4 cup olive oil; 2 tablespoons capers; 2 teaspoons dijon mustard; 2 teaspoons chopped fresh dill, extra for garnish; 1 teaspoon garlic powder or 2 cloves garlic, minced; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 small head broccoli, cut into florets; 1 red bell pepper, cut into chunks; 1 yellow bell pepper, cut into chunks; 2 small red onions, cut into wedges; 1 large zucchini, cut into chunks; 1 lemon, cut into wedges, for serving

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Baked salmon with roasted vegetables is a versatile dish that’s perfect for weeknight dinners. The tender, flaky salmon fillets, paired with vibrant, golden-brown veggies, create a beautiful and satisfying meal. As the vegetables roast alongside the salmon, they absorb the delicious flavors of the marinade, making every bite a delightful experience. This easy sheet pan meal not only looks stunning but is also a fantastic way to incorporate healthy ingredients into your week.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

I first discovered the incredible flavors of sheet pan dinners when I was scrambling for a quick dinner after a long day. Sheet Pan Salmon | Baked Salmon with Roasted Vegetables quickly became a favorite. The simplicity of throwing everything on one pan for an effortless cleanup is a real bonus. Plus, this dish is easy on the wallet and packed with nutrients. I invite you to try it; I’m confident you’ll find it as comforting and delicious as I do!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 50 minutes, including prep time, this dish makes weeknight dinners a breeze.
Irresistible Flavor: The combination of lemon, olive oil, and fresh dill creates a mouthwatering taste that complements the salmon perfectly.
Eye-Catching Appeal: A colorful medley of roasted vegetables surrounding golden salmon makes for a visually stunning meal.
Flexible Serving: Perfect for a meal prep, a cozy family dinner, or even for impressing guests on a weeknight!
Diet-Friendly Options: This recipe is easily adapted to meet various dietary preferences like Whole30, paleo, dairy-free, and low-carb.

Ingredients You’ll Need

4 salmon fillets (about 1 pound total): Fresh salmon fillets bring a rich flavor and healthy fats. You can substitute with trout or another firm fish if preferred.
1 teaspoon sea salt: Enhances the natural flavor of the salmon. Use kosher salt if that’s what you have on hand.
1/2 teaspoon black pepper: Adds a pinch of spice that balances the dish.
1/4 cup olive oil: A key ingredient for the marinade to keep the salmon moist while roasting. You can use avocado oil as a substitute.
2 tablespoons capers: These add a lovely brininess that complements the fish beautifully. If you’re not a fan, you can skip them!
2 teaspoons dijon mustard: Provides a zesty kick to the marinade. Whole grain mustard also works well.
2 teaspoons chopped fresh dill: A fragrant herb that brightens the flavors of the salmon. Fresh thyme or parsley can be a nice alternative.
1 teaspoon garlic powder or 2 cloves garlic, minced: For a savory depth. If you love garlic, feel free to add a bit more!
1/2 teaspoon sea salt: For seasoning the veggies, ensuring they don’t fall flat in flavor.
1/4 teaspoon black pepper: To season vegetables too, enhancing their natural sweetness during roasting.
1 small head broccoli, cut into florets: Packed with nutrients and adds a beautiful green color. Cauliflower can be used for a different texture.
1 red bell pepper, cut into chunks: Adds sweetness and vibrant color to the dish. You could easily substitute with orange or yellow bell peppers.
1 yellow bell pepper, cut into chunks: Works harmoniously with the red bell pepper for a colorful mix.
2 small red onions, cut into wedges: The caramelization during roasting brings out their sweetness.
1 large zucchini, cut into chunks: Provides moisture and pairs well with the other veggies. Summer squash is a great alternative.
1 lemon, cut into wedges, for serving: Adds brightness; a refreshing squeeze over the finished dish elevates the flavors.

How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

Preheat the Oven: Set the oven to 425°F and line a rimmed baking sheet with parchment paper. This will help everything cook evenly and makes for easy cleanup!

Season the Salmon: Take the 4 salmon fillets and generously sprinkle sea salt (1 teaspoon) and black pepper (1/2 teaspoon) on both sides. This simple seasoning is crucial as it enhances the salmon’s natural flavors.

Mix the Marinade: In a small bowl, blend together the olive oil (1/4 cup), capers (2 tablespoons), dijon mustard (2 teaspoons), chopped fresh dill (2 teaspoons), and garlic powder (1 teaspoon or 2 cloves minced) until well combined. The creamy consistency of the marinade coats the fish beautifully and infuses flavor.

Arrange Salmon on the Baking Sheet: Place the seasoned salmon fillets on the prepared baking sheet. Use a brush to apply a generous layer of the marinade on top of each piece. This makes sure that each bite is brimming with flavor.

Toss the Vegetables: Surround the salmon with the prepared vegetables – broccoli florets, red and yellow bell pepper chunks, red onion wedges, and zucchini. Toss the vegetables lightly with the remaining marinade to ensure they pick up that delicious flavor too.

Roast Everything Together: Pop the baking sheet into the oven and roast for about 20 minutes. You’ll know it’s done when the salmon is cooked through and flakes easily with a fork, and the veggies are crisp-tender with a slight char.

Add Final Touches: After roasting, drizzle the remaining marinade over the salmon and vegetables for an extra punch of flavor. Garnish with additional fresh dill and a squeeze of fresh lemon juice to brighten up every bite.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep the salmon and vegetables fresh longer, consider freezing them. Place in an airtight freezer bag or container and use within 3 months. To reheat, simply pop it in the microwave for 1-2 minutes or heat in an oven preheated to 350°F until warmed through, about 10-15 minutes. Keep in mind that while reheating, the texture of the salmon may change slightly, but a fresh squeeze of lemon juice can help awaken those flavors.

Chef’s Helpful Tips

Don’t Overcook: Keep a close eye on the salmon. Perfectly cooked salmon is flaky and tender, but overcooking it can lead to dryness. Aim for an internal temperature of 145°F.
Room Temperature Ingredients: Allow salmon to sit at room temperature for 10-15 minutes before cooking. This helps it cook evenly.
Mix up Vegetables: Feel free to toss in other favorites like asparagus, carrots, or Brussels sprouts for variety!
Marinade Varieties: Experiment with different herbs and spices in the marinade for a unique twist each time you make it.
Make-ahead Friendly: Prep your veggies and marinade ahead of time and store them in the refrigerator. When ready to cook, it’s just a matter of assembling and roasting!

If you’re looking for a balanced, delicious meal that’s as effortless as it is impressive, this recipe checks all the boxes. The combination of flavors and textures makes every mouthful enjoyable. Don’t hesitate to play around with the veggies or add your favorite herbs to personalize it to your taste.

Recipe FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking, as this will ensure even cooking and better texture.

What other vegetables work well with this dish?

Feel free to use any assortment of hardy vegetables. Root vegetables like carrots, sweet potatoes, or even Brussels sprouts are excellent choices. They all roast wonderfully alongside salmon!

How do I know when the salmon is done cooking?

Salmon is perfectly cooked when it reaches an internal temperature of 145°F and flakes easily with a fork. Look for a slightly opaque color throughout with a moist texture.

Can I double the recipe?

Absolutely! Just ensure you have a larger baking sheet or two pans to maintain even cooking. Keep an eye on the cooking time, as doubling the recipe may require a few additional minutes in the oven.

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Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

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Author: Peter
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

This Sheet Pan Salmon with Roasted Vegetables makes for a delightful and quick meal. Featuring tender salmon and vibrant veggies, it’s perfect for a weeknight dinner. Enjoy the balance of flavors and the ease of cooking everything on one sheet pan!

Ingredients

Scale

4 salmon fillets, about 1 pound total
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 tablespoons capers
2 teaspoons dijon mustard
2 teaspoons chopped fresh dill, extra for garnish
1 teaspoon garlic powder or 2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 small head broccoli, cut into florets
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
2 small red onions, cut into wedges
1 large zucchini, cut into chunks
1 lemon, cut into wedges, for serving

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Instructions

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Generously season the salmon on both sides with salt and pepper.
In a small bowl, mix all marinade ingredients together.
Place the salmon on the prepared baking sheet and brush with some of the marinade.
Arrange the vegetables around the salmon in a single layer and toss with half of the marinade.
Roast for 20 minutes until the salmon is cooked through and vegetables are slightly charred and crisp-tender.
Drizzle the remaining marinade over the top, and garnish with fresh dill, lemon juice, and cracked black pepper.

Notes

For a little extra flavor in the salmon, let it marinate for 30 minutes before cooking.
Feel free to switch up the vegetables based on what’s in season or your personal preferences.
This dish can be served with rice or quinoa for a heartier meal.