Salmon Sheet Pan Bake (Printable Version)

Tender salmon and vibrant vegetables roasted together for a wholesome and simple main dish.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1 tsp dried dill or 1 tbsp fresh dill, chopped
05 - 1 tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp black pepper

→ Vegetables

08 - 1 red bell pepper, sliced
09 - 1 yellow bell pepper, sliced
10 - 1 small red onion, cut into wedges
11 - 1 medium zucchini, sliced into rounds
12 - 1 cup cherry tomatoes, halved
13 - 1 cup broccoli florets

→ Garnish (optional)

14 - Lemon wedges
15 - Fresh parsley, chopped

# Directions:

01 - Heat oven to 425°F and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Combine olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper in a small bowl.
03 - Spread the sliced vegetables evenly on the prepared sheet pan. Drizzle with half of the seasoning mixture and toss to coat.
04 - Place salmon fillets among the vegetables and brush with the remaining seasoning mixture.
05 - Bake in the preheated oven for 18 to 20 minutes until salmon flakes easily with a fork and vegetables are tender.
06 - Remove from oven, garnish with fresh parsley and lemon wedges if desired, and serve immediately.

# Expert Advice:

01 -
  • One pan means you can have a restaurant-quality dinner on the table in 35 minutes flat, and your sink isn't screaming at you afterward.
  • The salmon comes out impossibly tender and flaky while the vegetables get these little charred edges that make them taste way better than they should.
  • It's naturally gluten-free and works perfectly for anyone watching their health without feeling like punishment on a plate.
02 -
  • Don't skip the parchment paper or foil—I learned this the hard way when I thought I could get away without it, and the salmon stuck to the pan like it was glued there.
  • All your vegetables should be cut to roughly the same size so they finish roasting at the same time; one chopped onion and one sliced zucchini will never cook together evenly.
  • The salmon continues cooking slightly after you remove it from the oven, so pull it out when it still looks just barely cooked through in the thickest part—it will be perfect by the time you plate it.
03 -
  • Room-temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull your fillets out about 10 minutes before you're ready to roast them.
  • If your vegetables are large, cut them slightly smaller than you think you need them to—they'll shrink more than you expect during roasting, and smaller pieces will caramelize better.
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