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

Scale

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

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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