Go Back

Sheet Pan Salmon with Roasted Veggies - A Simple, Flavorful Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 4 skin-on fillets (about 6 oz each)
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small red onion (wedges), 1 medium zucchini (half-moons), 1 cup cherry tomatoes
  • Olive oil: 3 tablespoons, divided
  • Lemon: Zest and juice of 1 lemon, plus extra wedges for serving
  • Garlic: 3 cloves, minced
  • Herbs: 1 teaspoon dried oregano and 1 teaspoon dried thyme (or Italian seasoning)
  • Spices: 1 teaspoon smoked paprika, 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper: 1 teaspoon kosher salt and 1/2 teaspoon black pepper, plus more to taste
  • Fresh garnish (optional): Chopped parsley or dill

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it.
  2. Season the veggies: In a large bowl, toss the broccoli, bell pepper, red onion, zucchini, and cherry tomatoes with 2 tablespoons olive oil, half the lemon zest, half the garlic, oregano, thyme, smoked paprika, salt, and pepper. Spread them in an even layer on the sheet pan.
  3. Start roasting: Roast the veggies for 10 minutes to give them a head start so they caramelize nicely.
  4. Prepare the salmon: While the veggies roast, pat the salmon dry with paper towels. Rub with the remaining 1 tablespoon olive oil, the rest of the lemon zest and garlic, a pinch of salt and pepper, and red pepper flakes if using.
  5. Add the salmon to the pan: Remove the sheet pan from the oven. Push the veggies to the edges to make space and place the salmon fillets skin-side down in the center.
  6. Roast to perfection: Return the pan to the oven and bake for 10–12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F for medium (or 135°F for more well-done).
  7. Finish with lemon: Squeeze the lemon juice over the salmon and veggies right after baking. The fresh acidity brightens the flavors.
  8. Garnish and serve: Sprinkle with chopped parsley or dill. Serve with extra lemon wedges and your favorite grain, like quinoa, couscous, or rice, if you want more substance.