Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
A cozy evening calls for a delicious dinner, and there’s nothing quite like the warming aroma of Sheet Pan Salmon and Vegetables filling your kitchen. This dish offers a delightful combination of tender, flaky salmon paired with colorful roasted vegetables, all cooked on one baking sheet. It’s simple, fresh, and utterly satisfying, making it a perfect option whether you’re entertaining guests or just treating yourself after a long day.
Table of Contents
I remember the first time I made this dish; it was a weeknight when I wanted something healthy but didn’t have a lot of time or energy. I was pleasantly surprised by how quickly everything came together. With just 15 minutes of prep and a little time in the oven, dinner was served—and my family loved it! The best part? Cleanup was a breeze. If you’re looking for an easy, budget-friendly meal that still feels special, I wholeheartedly invite you to try this fantastic recipe!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 50 minutes, perfect for hectic weeknights.
- Irresistible Flavor: The combination of salmon, Dijon mustard, and fresh dill creates mouthwatering tastes you can’t resist.
- Eye-Catching Appeal: The vibrant colors of the roasted vegetables make this dish a feast for the eyes.
- Flexible Serving: Perfect for family dinners, gatherings, or even meal prep for the week.
- Diet-Friendly Options: Suitable for those following low-carb, Whole30, paleo, or dairy-free diets.
Ingredients You’ll Need
- 4 salmon fillets, about 1 pound total: Look for fresh, skin-on fillets for the best flavor and texture.
- 1 teaspoon sea salt: Enhances the natural flavors without being overpowering.
- 1/2 teaspoon black pepper: A simple seasoning that adds a touch of spice.
- 1/4 cup olive oil: Helps the ingredients roast to perfection and adds richness.
- 2 tablespoons capers: Provide a unique salty, briny flavor that complements the salmon beautifully.
- 2 teaspoons Dijon mustard: Adds tanginess and depth to the marinade.
- 2 teaspoons chopped fresh dill: Offers a fresh herbaceous note; feel free to substitute with parsley if needed.
- 1 teaspoon garlic powder or 2 cloves garlic, minced: Garlic adds aromatic flavor—using fresh is a nice touch!
- 1/2 teaspoon sea salt: Remember to season the vegetables too to maximize their flavor.
- 1/4 teaspoon black pepper: Just a pinch for the veggies to bring out their natural sweetness.
- 1 small head broccoli, cut into florets: Broccoli is a hearty veggie that roasts well—can substitute with asparagus if desired.
- 1 red bell pepper, cut into chunks: Adds a sweet crunch; colorful and full of vitamins!
- 1 yellow bell pepper, cut into chunks: Offers a subtle sweetness and vibrant color.
- 2 small red onions, cut into wedges: Roasting sweetens the onions, making them irresistibly tasty.
- 1 large zucchini, cut into chunks: Zucchini cooks quickly and adds moisture and nutrition.
- 1 lemon, cut into wedges, for serving: A squeeze of fresh lemon elevates the dish just before serving.
How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Preheat: Start by preheating your oven to 425°F. This high temperature will help achieve that lovely roasted flavor we crave from the veggies and salmon. Line a rimmed baking sheet with parchment paper to ensure everything cooks evenly and cleanup is easy.
Season the salmon: Generously season both sides of the 4 salmon fillets with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. This basic seasoning enhances the salmon’s natural flavors, setting the stage for the wonderful marinade to follow.
Mix the marinade: In a small bowl, combine 1/4 cup olive oil, 2 tablespoons capers, 2 teaspoons Dijon mustard, 2 teaspoons chopped fresh dill, and 1 teaspoon garlic powder (or 2 cloves minced garlic). This mixture will not only flavor the salmon but also add depth to the veggies.
Arrange the salmon: Place the seasoned salmon fillets on the prepared baking sheet. Brush the fillets with some of the marinade, ensuring they’re well coated. This step will enhance the flavors while the salmon bakes.
Add the vegetables: Next, arrange the cut vegetables—the broccoli florets, red bell pepper chunks, yellow bell pepper chunks, red onion wedges, and zucchini chunks—around the salmon. Toss the vegetables with the remaining marinade. Make sure they are in a single layer for even roasting.
Roast: Place the baking sheet in the preheated oven and roast everything for about 20 minutes. The salmon should be cooked through and flake easily with a fork, while the vegetables become slightly charred and crispy-tender. It’s always good to check with a fork around that time!
Finish & garnish: Drizzle the rest of the marinade over the top of everything, and for a little flourish, garnish with fresh dill and a squeeze of lemon. Who can resist that fresh, zesty hit right before the meal?
Storing & Reheating
To store leftovers, let the salmon and vegetables cool to room temperature and then transfer them to an airtight container. You can keep them in the refrigerator for up to 3 days. If you prefer to freeze, separate the salmon and veggies in freezer-friendly containers, where they can last for up to 3 months. Reheat in the oven at 350°F for about 15 minutes, or until warmed through. Note that the texture of the salmon may change slightly after freezing, but a drizzle of fresh lemon juice can help refresh the flavor!
Chef’s Helpful Tips
- Always choose a fresh salmon fillet; look for bright colors and a clean smell.
- For perfectly roasted veggies, keep them cut uniform to promote even cooking.
- If you want deeper flavor, let the salmon marinate in the refrigerator for 30 minutes before cooking.
- If you’re short on time, pre-cut veggies found in the store work just as well.
- Experiment with other vegetables like asparagus or carrots based on your preference or what’s in season.
With Sheet Pan Salmon and Vegetables, you’ll discover how easy it is to make a healthy, flavorful meal without much fuss. This dish checks all the boxes for flavor, look, and convenience. The beauty of this recipe lies in its adaptability—swap in your favorite seasonal vegetables or tweak the seasonings to suit your taste. I encourage you to play around with this, enjoy the process, and share it with your loved ones.
Recipe FAQs
Can I use frozen salmon for this recipe?
Yes! Frozen salmon works, but it’s best to thaw it in the refrigerator overnight before cooking. This will help ensure even cooking and a better texture.
What vegetables pair well with salmon?
Some great options include asparagus, green beans, Brussels sprouts, and carrots. Feel free to mix and match based on what you love or have on hand!
Can I make this recipe in advance?
Absolutely! You can prep the salmon and vegetables a day ahead and store them in the refrigerator. Just toss them in the oven when you’re ready for dinner.
How do I know when the salmon is done?
Salmon is cooked when it flakes easily with a fork and has an internal temperature of about 145°F. A meat thermometer can help ensure perfect doneness every time!
More Dinner Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Enjoy this easy and flavorful Sheet Pan Salmon with Roasted Vegetables. It’s a quick dinner solution packed with fresh ingredients and great taste.
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
Instructions
- Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
- Season the salmon generously on both sides with sea salt and black pepper.
- Mix all the marinade ingredients in a small bowl.
- Place the salmon on the prepared baking sheet and brush it with some of the marinade.
- Arrange the vegetables around the salmon in a single layer, tossing them with half of the marinade.
- Roast for 20 minutes, until the salmon is cooked through and the vegetables are slightly charred and crisp-tender.
- Drizzle the remaining marinade over the salmon and garnish with fresh dill, lemon juice, and cracked black pepper.
Notes
For an extra touch of flavor, add more fresh herbs of your choice.
Pair with a side of quinoa or rice for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
