Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
There’s something beautifully satisfying about cooking everything on one sheet pan, and that’s exactly what this Sheet Pan Salmon | Baked Salmon with Roasted Vegetables delivers. Picture it: succulent salmon fillets paired with vibrant roasted vegetables, all roasting together to create a flavorful feast. The salmon emerges flaky and tender, while the vegetables take on a mouthwatering char—a culinary harmony you can achieve with minimal effort. If you’re short on time but still want a wholesome and delicious meal, this recipe is perfect for a busy weekday night.
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I first stumbled upon sheet pan meals when I was looking for quick weeknight dinners that could please both adults and kids alike. There’s a kind of magic when you let the oven handle the cooking while you can catch up on your day or spend time with family. This Sheet Pan Salmon | Baked Salmon with Roasted Vegetables not only saves time but also reduces cleanup, making it a wonderful choice when you’re craving something fresh and healthy without a lot of fuss. Give it a try and see how it transforms your dinner time!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 50 minutes with only 15 minutes of prep.
- Irresistible Flavor: The combination of salmon, capers, and fresh dill ensures a burst of robust flavor.
- Eye-Catching Appeal: The colorful array of veggies makes this dish as pleasing to the eyes as it is to the palate.
- Flexible Serving: Perfect for everything from casual family dinners to gatherings with friends.
- Diet-Friendly Options: Works beautifully for low-carb, Whole30, and paleo diets!
Ingredients You’ll Need
- 4 salmon fillets, about 1 pound total: Fresh, high-quality salmon ensures tenderness. If fresh isn’t available, you can use frozen fillets, just make sure to thaw them first.
- 1 teaspoon sea salt: Essential for enhancing flavors; kosher salt can be used as a substitute.
- 1/2 teaspoon black pepper: Freshly ground pepper brings depth to the dish.
- 1/4 cup olive oil: Use a good quality extra virgin olive oil for the best flavor. Alternatives include avocado oil or melted coconut oil.
- 2 tablespoons capers: These little green gems provide a briny punch that contrasts beautifully with the salmon.
- 2 teaspoons Dijon mustard: Adds a rich tang. If you prefer, spicy brown mustard can be an exciting twist.
- 2 teaspoons chopped fresh dill: Fresh herbs brighten up the dish; if unavailable, dried dill in a pinch works too.
- 1 teaspoon garlic powder or 2 cloves garlic, minced: Provides aromatic warmth. Opt for fresh garlic for a more intense flavor.
- 1/2 teaspoon sea salt: Don’t forget this! It enhances the vegetables’ natural flavors.
- 1/4 teaspoon black pepper: Just a hint to season the vegetables.
- 1 small head broccoli, cut into florets: Roasts beautifully and adds a lovely crunch.
- 1 red bell pepper, cut into chunks: Sweetness and color complement the savory elements.
- 1 yellow bell pepper, cut into chunks: Adds a bright burst of flavor.
- 2 small red onions, cut into wedges: The sweetness of roasted onion enhances the overall dish.
- 1 large zucchini, cut into chunks: Softens well during roasting and adds nice color.
- 1 lemon, cut into wedges, for serving: A squeeze of fresh lemon juice ties everything together with acidity.
How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Preheat the Oven: Start by preheating your oven to 425°F. This high heat ensures that the salmon and vegetables roast perfectly, providing that lovely char without drying out the fish.
Prepare the Baking Sheet: Line a rimmed baking sheet with parchment paper. This will help with easy cleanup once your delicious meal is devoured.
Season the Salmon: Generously sprinkle 1 teaspoon sea salt and 1/2 teaspoon black pepper over the salmon fillets, coating both sides. This base seasoning is essential for highlighting the natural flavors.
Make the Marinade: In a small bowl, mix together 1/4 cup olive oil, 2 tablespoons capers, 2 teaspoons Dijon mustard, 2 teaspoons chopped fresh dill, 1 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. This vibrant marinade will infuse your salmon with irresistible flavors.
Arrange the Salmon: Place the seasoned salmon fillets on the prepared baking sheet. Using a brush or spoon, spread half of the marinade over the fillets to enhance their flavor during baking.
Add the Vegetables: Surround the salmon with the prepared vegetables—broccoli, red and yellow bell peppers, red onions, and zucchini. Toss the vegetables with the remaining marinade until they are evenly coated. This step ensures that everything roasts beautifully and efficiently.
Roast: Place the baking sheet in the preheated oven and roast for 20 minutes. You want the salmon to be opaque and flake easily with a fork, while the vegetables should look crisp-tender with slight charring around the edges.
Drizzle and Garnish: Once out of the oven, drizzle the remaining marinade over the salmon and vegetables. Garnish with additional fresh dill and a squeeze of lemon juice for a zing that elevates all the flavors.
Storing & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you prefer freezing, arrange the cooled salmon and vegetables in a single layer in a plastic freezer bag, pressing out as much air as possible; they can last up to 3 months. When reheating, place in the oven at 350°F for about 10-15 minutes until heated through. Note that the texture of the salmon may slightly alter, but a splash of lemon juice can refresh its flavor!
Chef’s Helpful Tips
- Be sure to check your salmon for bones before cooking; removing them will make for a better dining experience.
- For an even roast, cut your vegetables into similar-sized pieces.
- Keep an eye on your salmon as oven temperatures can vary; it’s best to check at the 15-minute mark.
- Consider adding your softer vegetables, like zucchini, halfway through roasting to prevent mushiness.
- If you’re short on time, prepare the marinade in advance and marinate the salmon for up to an hour before cooking for even more flavor.
With a recipe as straightforward and sumptuous as this, it’s easy to include a nourishing meal in your busy week. The Sheet Pan Salmon | Baked Salmon with Roasted Vegetables isn’t just a dish; it’s a comforting experience that wraps up many flavors in one pan.
Recipe FAQs
Can I substitute the salmon with other fish?
Absolutely! While salmon brings rich flavor and healthy fats, you can substitute it with trout, cod, or tilapia. Just adjust cooking times—thinner fillets may require less time.
How can I adjust the vegetables in this recipe?
Feel free to switch up the veggies based on what you have at home or what’s in season. Asparagus, Brussels sprouts, or carrots would also work wonderfully.
Is this recipe suitable for meal prep?
Yes! This recipe is fantastic for meal prep. Prepare everything ahead of time and simply reheat for an effortless meal during a busy week.
Can I bake this dish in a different sized pan?
Yes! A different sized sheet pan may alter cooking time slightly, so just keep an eye on your salmon and vegetables as they cook.
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📖 Recipe Card
Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baked
- Cuisine: American
Description
This Sheet Pan Salmon with Roasted Vegetables offers a delightful blend of flavors and simple preparation. Packed with fresh veggies and seasoned salmon, it’s a healthy and satisfying meal perfect for busy evenings.
Ingredients
- 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
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Season the salmon generously on both sides with the sea salt and black pepper.
- In a small bowl, mix together all the ingredients for the marinade.
- 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 the vegetables 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 salmon and garnish with fresh dill, lemon juice, and cracked black pepper.
Notes
Fresh dill can be substituted with dried dill if needed, though the flavor may differ slightly.
Feel free to customize the vegetables based on what you have on hand; asparagus or carrots make excellent alternatives.
Ensure the salmon is wild-caught for better taste and sustainability.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
