Perfectly flaky Sheet Pan Salmon | Baked Salmon with Roasted Vegetables is not just a meal; it’s a delightful dining experience you can whip up in no time! Imagine succulent salmon fillets, infused with vibrant flavors, nestled alongside a colorful medley of perfectly roasted vegetables. This dish offers an exquisite balance of healthy ingredients and satisfying textures, making it a go-to for weeknight dinners or special occasions.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

When I first discovered this easy sheet pan salmon recipe, it revolutionized my weeknight cooking. The simplicity of tossing everything onto one sheet pan captivated me! Not only does it save on cleanup, but the flavors meld beautifully as they roast together. If you’re looking for a healthy meal that feels indulgent without breaking the bank or spending hours in the kitchen, you’ve found it. I can’t wait for you to try this delicious, vibrant meal that brings both health and flavor to your table.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 50 minutes, it’s the perfect no-fuss meal.
Irresistible Flavor: The combination of olive oil, capers, and fresh dill creates a zesty, mouthwatering taste.
Eye-Catching Appeal: The colorful array of roasted vegetables makes for a stunning presentation.
Flexible Serving: Enjoy it for dinner with family or serve it at a casual gathering; it’s sure to impress.
Diet-Friendly Options: This recipe is naturally dairy-free, low carb, and adaptable for Whole30 and paleo lifestyles.

Ingredients You’ll Need

4 salmon fillets (about 1 pound total): Fresh salmon is the star here; choose fillets with firm, bright flesh for a delectable taste.
1 teaspoon sea salt: Enhances the natural flavor of the salmon; you can adjust to your preference.
1/2 teaspoon black pepper: A touch of spice that elevates the dish—freshly ground works best!
1/4 cup olive oil: Adds richness and helps everything roast evenly. Extra virgin olive oil is a great choice here.
2 tablespoons capers: Their briny pop complements the salmon beautifully; if you’re not a fan, you can leave them out.
2 teaspoons dijon mustard: Adds zing to the marinade; feel free to substitute with whole grain mustard for a different texture.
2 teaspoons chopped fresh dill, extra for garnish: Fresh dill gives a bright flavor, but you can replace it with parsley or thyme if preferred.
1 teaspoon garlic powder or 2 cloves garlic, minced: For an aromatic touch, use fresh garlic for a more robust flavor profile.
1/2 teaspoon sea salt: This is additional salt for the vegetable seasoning; again, adjust based on your preference.
1/4 teaspoon black pepper: Just a touch to season the roasted vegetables, enhancing their natural sweetness.
1 small head broccoli, cut into florets: Broccoli adds texture and a health boost; choose fresh, vibrant florets for the best results.
1 red bell pepper, cut into chunks: Sweet bell peppers add color and crunch; yellow or orange can be substituted for a pop of color.
1 yellow bell pepper, cut into chunks: Additional sweetness and beautiful contrast against the green and red.
2 small red onions, cut into wedges: Roasting brings out their natural sweetness. You can use yellow onions as an alternative.
1 large zucchini, cut into chunks: Zucchini cooks quickly and absorbs flavors beautifully; it can be swapped with asparagus if desired.
1 lemon, cut into wedges, for serving: A squeeze of fresh lemon brightens everything up, making the flavors shine.

How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

Preheat the Oven: Start by preheating your oven to 425°F. This high temperature will help achieve that perfect roasted flavor we’re after.

Prepare the Baking Sheet: Line a rimmed baking sheet with parchment paper. This makes cleanup much easier while helping prevent sticking.

Season the Salmon: Generously season the salmon fillets on both sides with 1 teaspoon sea salt and 1/2 teaspoon black pepper. This step ensures every bite is packed with flavor.

Make the Marinade: In a small bowl, mix together 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 marinade will bring out the best in your salmon and vegetables.

Arrange the Salmon: Place the salmon fillets on the prepared baking sheet. Using a brush or spoon, generously coat the top with some of the marinade, letting that beautiful flavor permeate the fish.

Add the Vegetables: Now it’s time to add in the veggies! Arrange the prepared 1 small head broccoli, 1 red bell pepper, 1 yellow bell pepper, 2 small red onions, and 1 large zucchini around the salmon. Toss the vegetables with half of the marinade to ensure they’re well-seasoned and flavorful.

Roast Everything: Slide the sheet pan into the preheated oven and roast for 20 minutes. You’ll know it’s done when the salmon is cooked through and flakes easily with a fork, while the vegetables start to char and become crisp-tender.

Finish and Serve: Once cooked, drizzle the remaining marinade over the salmon and veggies, then garnish with extra fresh dill. Serve with slices of fresh lemon for a bright, zesty kick right before enjoying!

Storing & Reheating

To store leftovers, let your sheet pan salmon cool completely, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. If you’d like to freeze it, wrap the portions tightly in plastic wrap and aluminum foil; it will last for up to 3 months in the freezer. When reheating, place it in a preheated oven at 350°F for about 15-20 minutes or until warmed through, but be aware that the salmon may lose some moisture during this process; refreshing it with a squeeze of lemon helps bring back some of its vibrancy.

Chef’s Helpful Tips

Ensure your salmon is room temperature before seasoning to help with even cooking.
Avoid overcrowding the pan; give the vegetables space to roast instead of steam.
If using frozen salmon, thaw it in the refrigerator overnight for the best texture.
Don’t skip on the fresh herbs! They really elevate the flavor of your dish.
Customize your veggies based on what’s in season or what you love; carrots, Brussels sprouts, or sweet potatoes work great here.
Serve over a bed of quinoa or rice for a fulfilling meal, if desired.

To make your kitchen adventure even more captivating, feel free to experiment with spices and herbs according to your taste!

Fresh, healthy, and beautifully vibrant, this Sheet Pan Salmon | Baked Salmon with Roasted Vegetables is your new favorite recipe. It’s perfect for busy weeknights or a cozy weekend dinner. Try different vegetables and marinades over time, exploring new combinations and techniques. I wholeheartedly invite you to savor this delicious, nutritious meal that brings the joy of cooking back into your home!

Recipe FAQs

Can I use frozen salmon fillets?

Absolutely! If using frozen salmon, thaw them overnight in the refrigerator for the best results. You may need to adjust cooking time slightly if they are not fully thawed before baking.

What other vegetables can I use?

You can experiment with any vegetables you enjoy or have on hand. Consider using asparagus, cherry tomatoes, carrots, or even mixed bell peppers. Just keep an eye on the cooking time as some veggies may roast faster than others!

How do I know when the salmon is done?

The salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F. If you prefer a more tender texture, you can remove it from the oven a bit earlier.

What should I serve with this meal?

I recommend serving your sheet pan salmon with a light salad or grain like quinoa or brown rice for a balanced meal. A side of steamed or roasted vegetables would also complement it nicely.

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Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

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Author: Anna
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baked
Cuisine: American

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Description

Enjoy a delightful meal with Sheet Pan Salmon and Roasted Vegetables. This dish combines tender salmon fillets with vibrant veggies, all seasoned and roasted on one pan. Perfect for a quick and healthy dinner, it highlights fresh flavors and simple preparation for a satisfying homemade experience.

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 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

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Instructions

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Season the salmon on both sides with sea salt and black pepper.
In a small bowl, mix all the ingredients for the marinade together.
Place the salmon on the prepared baking sheet and brush it with some marinade.
Surround the salmon with in a single layer. Toss the vegetables in half of the marinade.
Roast in the oven for 20 minutes, or until the salmon cooks through and the vegetables are crisp-tender with slight charring.
Drizzle the remaining marinade over the salmon and vegetables, garnishing with fresh dill, a squeeze of lemon, and cracked black pepper.

Notes

For an extra flavor boost, let the salmon marinate for 30 minutes before baking.
You can substitute vegetables based on seasonal availability or personal preference.
Serving with lemon wedges enhances the freshness of the dish.