Salmon Sheet Pan Bake (Print)

Tender salmon with a colorful mix of roasted vegetables on one pan for an easy, flavorful meal.

# What you'll need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
05 - 1 teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon 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 - Set the oven to 425°F. Prepare a large sheet pan by lining it with parchment paper or aluminum foil.
02 - Combine olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper in a mixing bowl.
03 - Spread the sliced vegetables evenly across the lined sheet pan. Drizzle with half of the seasoning mixture and toss to coat.
04 - Place salmon fillets amidst the vegetables and brush each fillet with the remaining seasoning mixture.
05 - Bake for 18 to 20 minutes or until the salmon flakes easily with a fork and vegetables are tender.
06 - Remove from oven. Optionally garnish with fresh parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks at once, so you actually have time to set the table or pour a glass of wine.
  • The lemon and dill combination tastes like you spent hours planning when it took five minutes to mix.
  • Leftovers taste just as good cold the next day if there are any.
02 -
  • Don't crowd the pan—if your vegetables are piled on top of each other, they'll steam instead of roast, and you'll lose that caramelized magic.
  • Salmon continues to cook after you pull it from the oven, so take it out when it's barely opaque in the thickest part, not when it's fully cooked through.
  • Pat your salmon fillets dry with a paper towel before seasoning; any moisture on the surface will prevent browning.
03 -
  • Buy your salmon from a fishmonger if you can; they'll remove any pin bones for you, which saves time and prevents dental surprises.
  • If you're meal prepping, assemble everything except the salmon the night before, then just add the fillets and roast when you're ready to eat.
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