Salmon Sheet Pan Bake (Printable)

Tender salmon with a colorful medley of oven-roasted vegetables on a single sheet pan.

# What You'll 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 (optional)

14 - Lemon wedges
15 - Fresh parsley, chopped

# 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 - Arrange the sliced vegetables on the prepared sheet pan. Drizzle with half of the seasoning mixture and toss to coat evenly.
04 - Nestle the salmon fillets among the vegetables on the pan. Brush the fillets with the remaining seasoning mixture.
05 - Roast in the preheated oven for 18 to 20 minutes, until salmon flakes easily with a fork and vegetables are tender.
06 - Remove from oven and garnish with fresh parsley and lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means you're genuinely done in under 40 minutes from start to eating.
  • The vegetables soften while the salmon stays buttery and tender, no babysitting required.
  • You get to feel healthy and virtuous while actually enjoying what's on your plate.
02 -
  • Don't flip the salmon—let the bottom make contact with the pan and stay there the whole time, which keeps it from drying out and lets it develop a gentle crust.
  • Arrange your vegetables so they're not piled on top of each other; they need air around them to roast properly instead of steaming.
  • If your vegetables look like they're browning too fast, your oven might run hot—turn down the temperature by 25 degrees and give them a few extra minutes.
03 -
  • Pat your salmon dry with a paper towel before seasoning—moisture is the enemy of flavor development and browning.
  • If you're cooking for people with different vegetable preferences, cut some vegetables slightly larger or smaller so they roast at different rates and people can pick what they prefer.
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