Sheet Pan Salmon And Veggies
Flaky, tender salmon fillets roasted alongside colorful veggies on a single sheet pan. Everything cooks together with a simple lemon-garlic herb seasoning for an easy, delicious dinner with almost no cleanup.
For 4 servings
- prep
Preheat the oven and prep the pan.
Position a rack in the center of the oven and preheat to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- prep · ~3 min
Dry the salmon and season.
1.Pat the salmon fillets thoroughly dry with paper towels.2.Place fillets skin-side down on one side of the prepared sheet pan.3.Drizzle 1 tablespoon olive oil over the salmon and rub to coat.4.Sprinkle salmon with half the salt, black pepper, garlic powder, oregano, and thyme. - prep · ~5 min
Season the vegetables.
1.In a large bowl, toss the broccoli florets, bell pepper strips, red onion wedges, and cherry tomatoes with the remaining 2 tablespoons olive oil.2.Add the minced garlic, remaining salt, and any leftover herb seasoning. Toss until everything is evenly coated.3.Spread the vegetables in a single layer on the empty side of the sheet pan.TIPMake sure veggies are in a single layer with a little space between them. Overcrowding creates steam instead of that nice roasted char. - bake · ~14 min
Roast the sheet pan.
Place the sheet pan on the center oven rack. Roast for 12 to 15 minutes, until the salmon is opaque and flakes easily with a fork, and the vegetables are tender with lightly browned edges.
- assemble · ~1 min
Finish with lemon and parsley.
1.Remove the sheet pan from the oven. Squeeze fresh lemon juice over the salmon and vegetables.2.Sprinkle chopped parsley over everything.3.Serve immediately with extra lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon fillets dry with paper towels to ensure a nice sear and prevent steaming.
- 2Cut vegetables into uniform sizes so they roast evenly alongside the salmon.
- 3Leave the skin on the salmon; it crisps up in the oven and protects the flesh from drying out.
- 4Arrange the veggies in a single layer with a bit of space—crowding causes steaming, not roasting.
- 5For the most tender salmon, pull it from the oven when it flakes easily at the thickest part.
- 6Let the sheet pan rest for 2 minutes after roasting so the flavors settle before serving.
Adapt it for your goals.
Low-oil
Replace the 3 tablespoons olive oil with an oil spray or reduce to 1 tablespoon for a lighter dish; the salmon's own fat will still keep it moist.
high proteinHigh-protein
Swap the broccoli for extra bell peppers and cherry tomatoes, then add a can of chickpeas (drained) to the veggies for an extra protein boost without changing the cooking time.
dairy freeDairy-free
Skip any butter-based garnishes; this recipe is naturally dairy-free as written, making it perfect for lactose-sensitive diners.
gluten freeGluten-free
Use parchment paper instead of foil if you line the pan, and double-check that your dried herbs are certified gluten-free—this dish is naturally gluten-free otherwise.
Why this is on our healthy list.
Rich in Omega-3s
Salmon provides anti-inflammatory omega-3 fatty acids that support heart and brain health.
High in Vitamin C
Broccoli, bell pepper, and cherry tomatoes together deliver a concentrated dose of vitamin C for immune support.
Good Source of Fiber
Broccoli and red onion contribute dietary fiber, aiding digestion and helping you feel full.
Low in Saturated Fat
This dish uses heart-healthy olive oil and lean salmon, keeping saturated fat to a minimum.
Frequently asked questions
Yes, but thaw the fillets completely in the fridge overnight and pat them very dry before seasoning to avoid excess moisture.
