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

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 fillet with vegetables
Calories: 410
Sugar: 5g
Sodium: 800mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg