Salmon Sheet Pan Bake (Printable)

Tender salmon and colorful vegetables roasted together on one pan for easy preparation.

# What You Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
05 - 1 teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Vegetables

08 - 1 red bell pepper, sliced
09 - 1 yellow bell pepper, sliced
10 - 1 small red onion, cut into wedges
11 - 1 medium zucchini, sliced into rounds
12 - 1 cup cherry tomatoes, halved
13 - 1 cup broccoli florets

→ Garnish

14 - Lemon wedges (optional)
15 - Fresh parsley, chopped (optional)

# How-To:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - In a small bowl, combine olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper.
03 - Place all sliced vegetables on the prepared sheet pan. Drizzle with half of the olive oil mixture and toss to coat evenly.
04 - Nestle salmon fillets among the vegetables and brush fillets with the remaining olive oil mixture.
05 - Roast in the oven for 18 to 20 minutes, or until salmon flakes easily with a fork and vegetables are tender.
06 - Remove from the oven and garnish with fresh parsley and lemon wedges if desired. Serve immediately.

# Insider Tips:

01 -
  • Everything cooks on one pan, which means one cleanup instead of a cooking disaster waiting to happen.
  • The salmon stays buttery and tender while the vegetables get these little caramelized edges that taste like you actually planned this.
  • It's fancy enough to serve guests but simple enough to throw together on a regular Tuesday.
  • Packed with omega-3s and vegetables, it's the kind of healthy that doesn't feel like you're punishing yourself.
02 -
  • Pat your salmon dry before it hits the pan—any moisture on the surface will steam instead of cook, and you'll lose that nice sear.
  • Don't slice your vegetables too thin or they'll overcook while you're waiting for the salmon; thick enough to hold their shape is thick enough to taste good.
  • If your vegetables release liquid while cooking, that's fine—it's actually seasoning the whole pan, not a disaster.
03 -
  • Get your oven to temperature before you do anything else—a properly hot oven is non-negotiable for vegetables that taste roasted, not steamed.
  • If your salmon fillets are thicker than an inch, they might need an extra couple of minutes, so check them rather than assuming the time on the recipe.
  • Any leftover oil mixture is liquid gold for salads or dipping bread, so don't wash it away—keep a small jar in your fridge.
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