Salmon Sheet Pan Bake (Printable)

Roasted salmon and mixed vegetables cooked together on one pan for a vibrant, wholesome dinner.

# Ingredient list:

→ 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

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - Combine olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper in a small bowl.
03 - Spread all vegetables evenly on the prepared sheet pan. Drizzle with half of the seasoning mixture and toss to coat.
04 - Nestle salmon fillets among the vegetables. Brush remaining seasoning mixture over the salmon.
05 - Roast in the oven for 18 to 20 minutes or until salmon flakes easily with a fork and vegetables are tender.
06 - Remove from oven and garnish with fresh parsley and lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The entire meal cooks on one pan, which means minimal cleanup and maximum time to actually enjoy dinner instead of scrubbing dishes.
  • Salmon and roasted vegetables naturally complement each other, so the flavors deepen without needing a complicated sauce or technique.
  • It's flexible enough to swap in whatever vegetables are fresh or hiding in your crisper drawer, so it never feels repetitive.
02 -
  • Don't slice your vegetables too thin or they'll burn at the edges while the salmon is still cooking—aim for roughly ¼-inch thickness for most pieces.
  • If your sheet pan is crowded, the vegetables will steam instead of roast, so give everything breathing room or use two pans.
  • Salmon continues cooking slightly after you remove it from the oven, so pull it out when it's just barely opaque in the center rather than waiting until it looks fully cooked.
03 -
  • Don't skip the lemon zest—it's the difference between a good dinner and a restaurant-quality one, and it costs nothing but thirty seconds of attention.
  • If your sheet pan has a dark surface, reduce the oven temperature to 400°F to prevent over-browning the vegetables before the salmon is cooked through.
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