Sheet Pan Salmon and Veggies Bowl (Printable)

A vibrant one-pan meal with roasted salmon fillets and seasonal vegetables for quick weeknight dinners.

# What You'll Need:

→ 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 1/2-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into 1/2-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

# How-To:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large mixing bowl, combine red onion, carrots, bell peppers, zucchini, and cherry tomatoes. Toss with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper until evenly coated.
03 - Spread seasoned vegetables in a single layer on the prepared sheet pan. Place in preheated oven and roast for 10 minutes.
04 - Pat salmon fillets dry with paper towels. Brush with 1 tablespoon olive oil and season generously with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven. Arrange salmon fillets among the partially roasted vegetables, creating space as needed.
06 - Return sheet pan to oven and roast for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender with caramelized edges.
07 - Remove from oven. Garnish with chopped fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks together on one pan, which means minimal cleanup and maximum actual time to breathe on a weeknight.
  • The salmon stays buttery and tender while the vegetables develop these gorgeous caramelized edges that taste like restaurant-quality effort.
  • It's naturally gluten-free and packed with omega-3s, so you feel genuinely good about what you're eating, not just satisfied.
02 -
  • Pat your salmon completely dry before cooking, otherwise you'll steam it rather than roast it, and the texture suffers—this single step separates mediocre salmon from the kind that melts on your tongue.
  • Don't peek at the salmon constantly or move it around; let it sit undisturbed so it develops those delicate, flaky layers instead of breaking apart.
03 -
  • Arrange your vegetables so nothing overlaps too much—they need direct contact with the hot pan to caramelize properly, not just steam on top of each other.
  • If your salmon is particularly thick, you can tent it loosely with foil for the first 10 minutes of cooking, then remove the foil for the last few minutes so it develops a slight crust on top.
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