Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Sheet pan meals are the epitome of convenience, and this Sheet Pan Salmon | Baked Salmon with Roasted Vegetables delivers on so many levels. Imagine perfectly cooked salmon fillets nestled alongside vibrant, roasted veggies, all coming together with a burst of flavor. This dish is not just an easy weeknight dinner; it’s a stunning centerpiece for gatherings with family and friends too. Let’s get real — who doesn’t love a dinner that practically cooks itself? You’ll love how minimal prep yields maximum satisfaction.
Table of Contents
There’s something deeply satisfying about the aroma of salmon baking in the oven, mingling with the rich scents of roasted vegetables. When I first made this dish, I was blown away by how the salmon’s flaky texture and the caramelized crunch from the veggies created a symphony of taste and color. With just 15 minutes of prep and 35 minutes in the oven, you can treat yourself and your loved ones to a wholesome, elegant meal that’s guaranteed to impress without all the fuss.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 50 minutes, this easy sheet pan meal is perfect for busy weeknights.
- Irresistible Flavor: The combination of dijon mustard, dill, and capers brings a delightful zing to the tender salmon.
- Eye-Catching Appeal: The vibrant colors of the broccoli, bell peppers, and onions make your plate pop, making it perfect for entertaining.
- Flexible Serving: Great for lunch leftovers, dinner parties, or casual family meals—this dish fits almost any occasion.
- Diet-Friendly Options: Naturally gluten-free, dairy-free, and low-carb, it’s perfect for Whole30 or paleo diets.
Ingredients You’ll Need
- 4 salmon fillets (about 1 pound total): Fresh or thawed salmon is best for a tender texture. If you’re not a fan of salmon, trout or another firm fish can work too.
- 1 teaspoon sea salt: Enhances the natural flavor of the salmon and vegetables. Use kosher salt if that’s what you have on hand.
- 1/2 teaspoon black pepper: Freshly cracked pepper adds a pungent warmth. You can adjust the amount to taste.
- 1/4 cup olive oil: This not only helps to roast the vegetables perfectly but also enriches the salmon. Opt for a good quality extra virgin olive oil for the best flavor.
- 2 tablespoons capers: Briny goodness that pairs harmoniously with salmon. If you’re not a fan, feel free to omit them.
- 2 teaspoons dijon mustard: Adds tang and depth to the salmon. Yellow mustard can be a substitute in a pinch but is less flavorful.
- 2 teaspoons chopped fresh dill: A classic herb pairing with salmon, but you could substitute with parsley or tarragon if needed.
- 1 teaspoon garlic powder or 2 cloves garlic, minced: Garlic intensifies flavor; both forms work wonderfully here.
- 1 small head broccoli, cut into florets: Perfect for roasting, broccoli gets delightfully tender and slightly sweet.
- 1 red bell pepper, cut into chunks: Sweet and colorful, it adds vibrancy and crunch.
- 1 yellow bell pepper, cut into chunks: Similar in sweetness as the red pepper, it adds visual appeal.
- 2 small red onions, cut into wedges: Roasting them brings out their natural sweetness.
- 1 large zucchini, cut into chunks: Adds a lovely texture and mild flavor.
- 1 lemon, cut into wedges, for serving: Brightens the flavors and makes the dish pop with freshness.
How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Preheat the oven: Start by heating your oven to 425°F. This high temperature will ensure that everything cooks evenly and achieves that lovely roasted flavor. To make clean-up easy, line a rimmed baking sheet with parchment paper.
Season the salmon: Generously sprinkle the salmon fillets on both sides with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. This seasoning enhances the flavor of the fish beautifully.
Mix the marinade: In a small bowl, combine 1/4 cup olive oil, 2 tablespoons capers, 2 teaspoons dijon mustard, 2 teaspoons chopped fresh dill, and 1 teaspoon garlic powder (or 2 cloves minced). Stir this mixture well—this marinade is key for flavor!
Arrange the salmon: Place the seasoned salmon fillets on the prepared baking sheet. Give each piece a good brush of the marinade—this helps infuse the flavor while it cooks.
Add the veggies: Now, it’s time to get those colorful vegetables involved! Arrange the broccoli florets, chunks of red and yellow bell peppers, red onion wedges, and zucchini around the salmon in a single layer. Toss the vegetables with the other half of the marinade to coat them well.
Roast everything: Pop the baking sheet into your preheated oven and roast for 20 minutes. Keep an eye on it as it roasts; you want the salmon to be cooked through and the veggies to take on that lovely char while becoming crisp-tender.
Finish with flair: After 20 minutes, drizzle the remaining marinade over the salmon and vegetables. Garnish with more fresh dill, a squeeze of lemon, and a sprinkle of cracked black pepper to add that gourmet touch.
Storing & Reheating
To store leftovers, let the salmon and vegetables cool completely before placing them in an airtight container. They can work well in the fridge for up to 3 days. For longer storage, consider freezing them—up to 3 months. To reheat, place them in a preheated oven at 350°F for about 15 minutes or until warmed through. You may notice some texture changes, but refreshing them with a splash of lemon juice can brighten their flavor and appeal.
Chef’s Helpful Tips
- Avoid overcooking the salmon; it should flake easily when tested with a fork, about 145°F internal temperature.
- For added flavor, marinate the salmon for up to 30 minutes before roasting—this can make a noticeable difference.
- Feel free to switch up the vegetables based on your preferences; asparagus or green beans make excellent substitutes.
- For crispier vegetables, spread them out more on the baking sheet, ensuring they aren’t overcrowded.
- If you enjoy extra heat, toss some red pepper flakes into the marinade for a spicy kick.
Layering flavors and textures makes this Sheet Pan Salmon | Baked Salmon with Roasted Vegetables a dish you’ll find yourself reaching for time and again. The fresh ingredients and vibrant presentation truly make it shine on any table, and it’s a delightful way to nourish both body and spirit. Whether you’re hosting friends, or having quiet time with family, or just need a nourishing dinner with minimal clean-up, this dish has you covered. Give it a try, and I promise you’ll savor every bite!
Recipe FAQs
Can I use frozen salmon fillets?
Absolutely! If you have frozen salmon, make sure it’s fully thawed before seasoning and cooking. You can speed up the thawing process by placing the fillets in a sealed bag and submerging them in cold water for about an hour.
What can I serve with sheet pan salmon?
While it’s delicious on its own, a side of quinoa or a light salad pairs beautifully. You can also serve it with steamed rice or cauliflower rice for a low-carb option.
How can I ensure my vegetables are cooked perfectly?
Cut your vegetables into uniform pieces to promote even cooking. Remember, the goal is crispy-tender, so don’t let them linger in the oven too long.
Can I make this dish ahead of time?
Yes! You can prepare the marinade and chop the vegetables ahead of time. Simply store them in the fridge and assemble everything just before baking for a quick, fresh meal.
More Dinner Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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: Dinner
- Method: Baking
- Cuisine: American
Description
This sheet pan salmon with roasted vegetables is a delightful dish packed with flavor. Easy to prepare, this healthy meal features fresh salmon, vibrant veggies, and a simple marinade, making it perfect for a quick dinner or weeknight family meal.
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 salt and pepper.
- In a small bowl, mix all the marinade ingredients together.
- 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 with half of the marinade.
- Roast for 20 minutes, or until the salmon is cooked through and the vegetables are slightly charred and crisp-tender.
- Drizzle the remaining marinade over the salmon and garnish with fresh dill, a squeeze of lemon, and some cracked black pepper.
Notes
For a spicier kick, consider adding red pepper flakes to the marinade.
Make sure to cut the vegetables evenly for uniform cooking.
Feel free to substitute your favorite vegetables according to what you have on hand.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
