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
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
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