Lemon-Herb Salmon & Veggie Traybake
Flaky, tender salmon fillets roasted alongside a colorful medley of vegetables, all kissed with bright lemon and fresh herbs. Everything cooks on one sheet pan, making this a quick, no-fuss dinner with minimal cleanup. The veggies turn golden and caramelized while the salmon stays perfectly moist.
For 4 servings
- prep
Preheat the oven and prepare the pan.
1.Preheat oven to 400°F (200°C).2.Line a large rimmed sheet pan with parchment paper or lightly grease it.TIPLine the pan with parchment for effortless cleanup — the roasted lemon-herb oils can get sticky. - mix
Make the lemon-herb dressing.
1.In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, salt, and black pepper.2.Set aside 1 tablespoon of the dressing for the salmon. - prep
Toss the vegetables.
1.Place zucchini, bell pepper strips, cherry tomatoes, and red onion wedges in a large mixing bowl.2.Pour the remaining dressing over the vegetables and toss until evenly coated.3.Spread vegetables in a single layer on the prepared sheet pan.TIPKeep the veggies in a single layer — overcrowding steams them instead of roasting. - roast · ~10 min
Roast the vegetables for 10 minutes.
Place the sheet pan in the preheated oven and roast vegetables until they begin to soften and brown at the edges, about 10 minutes.
- prep
Season the salmon fillets.
1.Pat salmon fillets dry with a paper towel.2.Brush the reserved tablespoon of lemon-herb dressing evenly over the top of each fillet.TIPPatting the salmon dry helps the dressing cling and encourages a nicer crust. - bake · ~15 min
Add salmon to the pan and bake.
1.Remove the sheet pan from the oven and push vegetables to the sides to create space.2.Place seasoned salmon fillets skin-side down in the center of the pan.3.Return to the oven and bake until salmon is opaque and flakes easily, 12 to 15 minutes.TIPSalmon is done when it reaches an internal temperature of 145°F (63°C) at the thickest part. - garnish · ~2 min
Garnish and serve.
Remove from oven and let rest 2 minutes. Scatter fresh dill and parsley over the salmon and vegetables. Serve straight from the pan or transfer to plates.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat salmon dry before brushing dressing to ensure a golden, flaky crust.
- 2Arrange vegetables in a single layer so they roast, not steam.
- 3Give the veggies a 10-minute head start so they caramelize before salmon goes in.
- 4Use skin-on fillets — the skin protects the fish and crisps up nicely.
- 5Let the traybake rest 2 minutes after baking for juices to redistribute.
- 6Store leftovers in an airtight container in the fridge for up to 2 days.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1½ tablespoons and use a nonstick baking mat — the veggies will still soften without excess oil.
high proteinHigh-protein
Swap half the cherry tomatoes for cubed chicken breast (seasoned identically) and bake 5 extra minutes before adding salmon.
dairy freeDairy-free
This recipe is already dairy-free — no changes needed; it's naturally lactose-friendly.
herb swapHerb-swap
Replace dried oregano and thyme with 1 tablespoon each of fresh basil and rosemary for a more aromatic Mediterranean twist.
Why this is on our healthy list.
Rich in Omega-3s
Salmon provides a high dose of heart-healthy omega-3 fatty acids, which support brain and cardiovascular function.
Colorful Antioxidants
Red bell peppers, zucchini, and cherry tomatoes deliver a spectrum of antioxidants like lycopene and vitamin C.
Low in Saturated Fat
This one-pan meal uses only olive oil and salmon's natural fats, keeping saturated fat modest.
High in Vitamin A from Veggies
The combination of bell peppers, zucchini, and carrots (if substituted) supports eye health with beta-carotene.
Frequently asked questions
Yes — thaw them completely in the fridge overnight and pat dry well before brushing with dressing to ensure even cooking.
