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

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 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