Description
Sheet Pan Salmon and Vegetables is a healthy, flavorful, and easy one-pan meal featuring tender salmon fillets and a variety of colorful vegetables, all roasted to perfection with herbs and lemon. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
– 1.5 – 2 lbs salmon fillet, preferably a single large center-cut piece
– 1 large head broccoli florets (about 4-5 cups)
– 1 large red bell pepper, cut into 1-inch chunks
– 1 bunch asparagus, trimmed
– 1 medium red onion, cut into wedges
– 1 lb baby potatoes, halved or quartered
– 1/3 cup extra virgin olive oil, divided
– 4 cloves garlic, minced
– 1/4 cup fresh dill, chopped
– 1 teaspoon dried oregano
– 1 large lemon, zested and juiced, plus another for serving
– 1.5 teaspoons salt, or to taste
– 1/2 teaspoon black pepper, freshly ground
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a large bowl, toss vegetables with 2 tbsp olive oil, garlic, salt, and pepper.
- Arrange vegetables on the sheet pan in a single layer.
- Place salmon fillets on the pan. Drizzle with remaining 1 tbsp olive oil and season with dill/thyme, salt, and pepper. Top with lemon slices.
- Roast for 12-15 minutes, until salmon is cooked through and vegetables are tender.
- Garnish with fresh parsley and serve immediately.
Notes
- For crispier vegetables, spread them in a single layer without overcrowding.
- Customize with other vegetables like asparagus, carrots, or red onions.
- Serve with quinoa, rice, or a side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg