Sheet Pan Salmon and Veggies (Printable Version)

Roasted salmon with colorful vegetables on one sheet pan for easy cleanup

# Ingredient List:

→ Fish

01 - 4 skinless salmon fillets (5-6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper to taste

→ Vegetables

05 - 1 medium red onion, cut into wedges
06 - 2 medium carrots, sliced into ½-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into ½-inch half-moons
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, salt, and pepper. Spread vegetables evenly on the prepared sheet pan.
03 - Roast vegetables in preheated oven for 10 minutes.
04 - Pat salmon fillets dry. Brush with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven. Move vegetables aside to create space and position salmon fillets among them.
06 - Return pan to oven and roast for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender and caramelized.
07 - Remove from oven. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means your cleanup is basically nonexistent and your evening actually stays yours.
  • The salmon comes out buttery and flaky while the vegetables get these crispy, caramelized edges that make you forget you're eating something healthy.
  • Fifteen minutes of prep and you're literally just waiting around, which is the dream on a weeknight.
02 -
  • Don't overcrowd the pan or your vegetables will steam instead of roast, and steamed vegetables are a sad waste of this dish's potential.
  • Patting the salmon dry is not optional, it's the one thing that prevents it from sticking to the pan and falling apart when you try to move it.
03 -
  • Buy pre-cut vegetables if your budget allows it, because some nights the mental load of chopping is the real obstacle between you and dinner.
  • Save any pan drippings at the bottom of the sheet and spoon them over your bowl, they're liquid gold made of caramelized vegetables and salmon fat.
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