Save The first time I made this sheet pan salmon was on a Tuesday evening when I had zero energy for cooking but wanted something that felt like a proper meal. My sister had dropped by unexpectedly and we ended up roasting whatever vegetables we had in the crisper drawer while catching up about work and life plans. The salmon came out perfectly flaky and those vegetables got sweet and caramelized in the hot oven, making my kitchen smell amazing.
Last summer I served this at a small dinner party when my friend Sarah mentioned she was trying to eat more fish but hated the smell it left in her apartment. I promised her this recipe was different and she actually texted me the next day saying she made it again for lunch. There is something satisfying about pulling a colorful loaded sheet pan out of the oven and watching people reach for seconds without any fuss.
Ingredients
- 4 skinless salmon fillets: I have learned that skinless fillets work better here since the skin can get soggy surrounded by all those vegetable juices
- 2 tbsp olive oil: This creates the base that carries all those lemon and dill flavors into both the fish and vegetables
- 1 lemon: Use both the zest for aromatic intensity and the juice for brightness that cuts through the rich salmon
- Dried or fresh dill: Fresh dill adds lovely little green flecks but dried works perfectly when that is what you have on hand
- Garlic powder: I prefer garlic powder here because it distributes evenly without any burnt bits
- Red and yellow bell peppers: These bring sweetness and color that makes the whole dish feel vibrant and special
- Red onion: Cut into wedges so they caramelize at the edges while staying slightly crisp in the center
- Medium zucchini: Slice into rounds instead of cubes so they roast evenly and look beautiful on the platter
- Cherry tomatoes: They burst slightly in the oven creating little pockets of juicy sweetness
- Broccoli florets: These get crispy edges in the high heat which my family actually fights over
Instructions
- Prep your oven and pan:
- Set your oven to 425°F and line a sheet pan with parchment paper because you will thank yourself later when cleanup takes thirty seconds
- Make the magic sauce:
- Whisk together olive oil with lemon zest and juice then add dill garlic powder salt and pepper until well combined
- Prep the vegetables:
- Spread all those sliced peppers onions zucchini tomatoes and broccoli onto your prepared pan and drizzle with half the olive oil mixture
- Add the salmon:
- Tuck the salmon fillets right into the vegetable bed and brush them with the remaining seasoned oil
- Roast it all together:
- Slide the pan into the hot oven for about 20 minutes until the salmon flakes easily and veggies are tender and starting to brown
- Finish and serve:
- Top with fresh parsley and extra lemon wedges then bring the whole pan to the table because it looks gorgeous
Save This recipe became my go to when I started meal prepping because the leftovers actually taste delicious cold the next day. I pack the salmon and vegetables over greens for lunch and coworkers always ask what I am eating.
Making This Your Own
I have swapped salmon for cod or tilapia when fish was on sale and it works beautifully. The timing stays about the same though thinner fillets might need a couple minutes less.
Vegetable Swaps That Work
Spring asparagus and sugar snap peas are fantastic while winter calls for butternut squash and Brussels sprouts. Just keep the pieces roughly the same size so everything finishes cooking together.
Serving Ideas
Sometimes I serve this over quinoa or rice if I want to stretch it to feed more people. Other times crusty bread for soaking up those lemony pan juices is all you need.
- Let the salmon rest for two minutes before serving
- Set out extra lemon wedges at the table
- This reheats beautifully at 350°F for 10 minutes
Save There is something deeply satisfying about a meal that looks impressive but requires almost no effort. This sheet pan salmon has saved me on countless busy weeknights.
Recipe FAQs
- → What temperature is best for roasting salmon and vegetables together?
A high heat of 425°F (220°C) allows both salmon and vegetables to cook quickly while developing a light crispness.
- → Can I use other vegetables in this dish?
Yes, seasonal vegetables like asparagus, green beans, or carrots work well and can be swapped in based on preference.
- → How do I ensure the salmon stays moist during roasting?
Brushing the fillets with a mixture of olive oil, lemon juice, and herbs helps keep the salmon tender and flavorful.
- → Is it necessary to use parchment paper or foil on the pan?
Using parchment or foil simplifies cleanup and prevents sticking without affecting roasting quality.
- → What garnishes complement this dish best?
Fresh parsley and lemon wedges add bright, fresh notes and enhance the overall flavor profile.