Sheet Pan Salmon with Roasted Vegetables is a beautiful harmony of juicy salmon fillets paired with an array of vibrant veggies, all cooked on a single sheet pan. The combination of hearty broccoli, sweet bell peppers, and tender zucchini provides not only a spectrum of colors that brighten your dinner plate but also a fantastic medley of flavors that infuse each bite with satisfaction. With just one quick baking session, this dish comes together effortlessly, making it a stellar option for weeknight dinners or entertaining guests.

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

Having crafted this delightful meal numerous times in my kitchen, I can confidently say that it is one of my go-to recipes. The simplicity of preparation paired with the feature of roasting everything together means cleaner counters and less fuss. Lively flavors intermingle as they cook, resulting in a dish that feels luxurious yet is absolutely achievable by anyone. Perfect for those busy evenings, it proves that hearty meals can be made swiftly and healthily. I invite you to dive into the experience of making your own Sheet Pan Salmon with Roasted Vegetables – your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 50 minutes, this meal requires minimal prep time!
Irresistible Flavor: A touch of Dijon and fresh dill enlivens the salmon, while the veggies caramelize beautifully.
Eye-Catching Appeal: The vibrant colors of the salmon and vegetables make for a stunning presentation.
Flexible Serving: Perfect for an easy dinner or a charming gathering with friends and family.
Diet-Friendly Options: Suitable for Whole30, paleo, and low-carb diets, this dish accommodates various eating styles.

Ingredients You’ll Need

4 salmon fillets (about 1 pound total): Fresh salmon is the star here, rich in omega-3 fatty acids. You can substitute with other fish like trout, but you’ll want to adjust baking times accordingly.
1 teaspoon sea salt: Enhances flavor – use kosher salt if you prefer larger crystals.
1/2 teaspoon black pepper: Freshly cracked adds a wonderful bite.
1/4 cup olive oil: A healthy fat that adds richness; feel free to swap it with avocado oil for a higher smoke point.
2 tablespoons capers: These briny little buds add a special zing – you can leave them out if you’re not a fan.
2 teaspoons Dijon mustard: Tangy and savory, it complements the fish beautifully; consider grainy mustard for an interesting texture.
2 teaspoons chopped fresh dill: This herb brightens the dish; dried dill can be used in a pinch but will alter the flavor slightly.
1 teaspoon garlic powder or 2 cloves garlic, minced: Either option infuses an aromatic flavor; fresh will give a sharper taste.
1/2 teaspoon sea salt: Another touch of seasoning for the vegetables.
1/4 teaspoon black pepper: To season the veggies just right.
1 small head broccoli, cut into florets: Crisp and nutritious; you can use asparagus or green beans if preferred.
1 red bell pepper, cut into chunks: Sweet and colorful, it pairs well with the taste of salmon.
1 yellow bell pepper, cut into chunks: Adds bright flavor and beauty; substitute with orange bell pepper if desired.
2 small red onions, cut into wedges: Their sweetness is enhanced by roasting; yellow onions can be a simple swap.
1 large zucchini, cut into chunks: Tender and lightly sweet, it absorbs the marinade well.
1 lemon, cut into wedges: For serving; a squeeze of fresh lemon really lightens the dish.

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

Preheat: Start by preheating your oven to 425°F. This high temperature is essential for achieving that crispy, caramelized exterior on both the salmon and vegetables.

Prepare the baking sheet: Line a rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking. It also helps in facilitating even roasting.

Season the salmon: Generously season the salmon fillets on both sides with 1 teaspoon sea salt and 1/2 teaspoon black pepper. This simple seasoning lays a delicious foundation.

Mix the marinade: In a small bowl, combine 1/4 cup olive oil, 2 tablespoons capers, 2 teaspoons Dijon mustard, 2 teaspoons fresh dill, and 1 teaspoon garlic powder (or minced garlic). Whisk together until well blended; the mixture should smell fragrant and delicious.

Arrange the salmon: Place the seasoned salmon on the prepared baking sheet. Drizzle a portion of the marinade over the top of the fillets, making sure they are well coated. This step ensures rich flavor throughout.

Add the vegetables: Surround the salmon with your cut vegetables – broccoli florets, red and yellow bell pepper chunks, red onion wedges, and zucchini pieces. Toss the veggies with the remaining half of the marinade in the bowl, ensuring every piece is coated.

Roast: Place the baking sheet in your preheated oven and roast for about 20 minutes. The salmon should be cooked through, flaking easily with a fork, and the vegetables will be slightly charred and crisp-tender.

Finish & serve: Once done, drizzle the rest of the marinade over the top of everything. Garnish with extra chopped fresh dill and serve with lemon wedges. A squeeze of fresh lemon juice lifts all the flavors beautifully!

Storing & Reheating

To store leftover Sheet Pan Salmon, allow it to cool to room temperature before transferring to an airtight container. It will stay fresh in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months; simply wrap well in plastic wrap and then place it in a freezer-safe bag. Reheat it gently in the oven at 350°F for about 15-20 minutes or in the microwave for 1-2 minutes until warmed through. Note, however, that the texture of the salmon may change slightly when reheating, so adding a splash of fresh lemon juice before serving again can help refresh its flavor.

Chef’s Helpful Tips

Avoid overcooking the salmon; check for doneness at the 18-minute mark to ensure it stays flaky and moist.
Use room temperature ingredients for the marinade to help them mix well; this also applies when you’re using fresh garlic, as it releases its flavors better at a slightly warmer temperature.
If you’re a fan of crispy veggies, broil them for the last few minutes of cooking for an irresistible char.
Feel free to switch up the veggies based on what you have on hand; carrots, snap peas, or asparagus also work wonderfully.
Don’t skip the garnish – fresh dill and lemon are game-changers in elevating the dish!

Experience the joy of preparing and sharing this Sheet Pan Salmon with your loved ones. The combination of flavors, ease of preparation, and the lovely presentation will undoubtedly impress anyone you serve. Feel free to experiment with different seasons or veggies that you have at home. Cooking is about exploration and joy, and I hope this recipe adds a little extra delight to your kitchen!

Recipe FAQs

Can I use frozen salmon for this recipe?

Absolutely! If using frozen salmon, thaw it thoroughly in the refrigerator first for best results. Adjust the cooking time as needed, checking for doneness a little sooner if possible.

What vegetables can I substitute?

You have plenty of options! As mentioned earlier, feel free to swap in vegetables like asparagus, Brussels sprouts, carrots, or even potatoes. Just remember to cut them to similar sizes for even cooking.

What should I serve with this dish?

Sheet Pan Salmon is delightful on its own, but you can elevate your meal by serving it with a side of quinoa or a generous green salad. All complement the beautiful flavors of the salmon and veggies quite well.

How do I know when the salmon is done?

The salmon is perfectly cooked when it reaches an internal temperature of 145°F and flakes easily with a fork. If you prefer, you can use a meat thermometer for accuracy.

Enjoy creating your own version of this Sheet Pan Salmon with Roasted Vegetables! It’s a fantastic blend of flavors and textures that will satisfy your cravings, bringing comfort to any dinner table. Happy cooking!

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Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

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Author: Peter
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: International

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Description

This Sheet Pan Salmon with Roasted Vegetables is a delightful mix of fresh salmon and vibrant veggies, making it ideal for a quick and healthy meal. The easy marinade adds irresistible flavor, ensuring a satisfying dinner that’s simple to prepare.

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.
Generously season the salmon on both sides with sea salt and black pepper.
In a small bowl, mix together all the marinade ingredients.
Place the salmon on the prepared baking sheet and brush with some of the marinade.
Arrange the vegetables around the salmon in a single layer and toss with half of the marinade.
Roast in the oven for 20 minutes until the salmon is cooked through and the vegetables are crisp-tender with a slight char.
Drizzle the remaining marinade over the dish and garnish with fresh dill, a squeeze of lemon, and some cracked black pepper.

Notes

For an extra burst of flavor, use fresh herbs like thyme or parsley in addition to dill.
Ensure that the vegetables are cut uniformly for even cooking.
Serve with additional lemon wedges on the side for squeezing.