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.

Nutrition

Serving Size: 1 fillet and vegetables
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg