Salmon Sheet Pan Bake (Print out)

Tender salmon paired with vibrant roasted vegetables for an easy, healthy main dish.

# 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

# How to Make It:

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

# Expert Advice:

01 -
  • Everything cooks together on one pan, which means less cleanup and more time enjoying your meal instead of scrubbing dishes.
  • The lemon and dill work with the omega-3s in the salmon to create something that feels indulgent but actually nourishes you.
  • You can swap vegetables based on what looks good that day, so it never gets boring.
02 -
  • Don't skip lining the pan with parchment paper—it prevents sticking, makes cleanup instant, and helps vegetables roast more evenly.
  • Salmon continues cooking after you pull it from the oven, so err on the side of slightly underdone; it'll carry over and stay moist and buttery.
03 -
  • Cut your vegetables roughly the same size so they roast evenly and finish at the same time as the salmon.
  • Don't move things around too much while they roast; let them sit long enough to develop caramelized edges, which is where the real flavor lives.
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