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.

Nutrition

Serving Size: 1 fillet with vegetables
Calories: 410
Sugar: 5g
Sodium: 620mg
Fat: 27g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg