Sheet Pan Salmon and Veggies Bowl (Printable)

Roasted salmon and colorful vegetables on one sheet pan for a quick, healthy dinner.

# Ingredient List:

→ Fish

01 - 4 skinless salmon fillets (5-6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper to taste

→ Vegetables

05 - 1 medium red onion, cut into wedges
06 - 2 medium carrots, sliced into ½-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into ½-inch half-moons
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, salt, and pepper. Spread vegetables evenly on the prepared sheet pan.
03 - Roast vegetables in the preheated oven for 10 minutes.
04 - Pat salmon fillets dry with paper towels. Brush with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven after 10 minutes. Move vegetables to create space and arrange salmon fillets among them.
06 - Return pan to oven and roast for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender and caramelized.
07 - Remove from oven. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks together so the cleanup is almost laughable, and the flavors mingle in ways that feel intentional rather than accidental.
  • Salmon stays buttery and forgiving, vegetables get caramelized without any fussing, and you'll have dinner on the table before you've finished your first glass of wine.
02 -
  • Don't skip patting the salmon dry—wet fish steams instead of developing that gentle, golden surface that catches the light.
  • The salmon keeps cooking for a minute or two after you pull it out, so aim for barely translucent in the thickest part rather than completely opaque, unless you prefer it more cooked through.
03 -
  • Get your mise en place done before anything goes in the oven—once the vegetables start roasting, you'll want to move quickly when it's time to add the salmon.
  • A sheet pan with slightly raised edges prevents oil from running onto your oven floor, and dark pans cook slightly faster than light ones, so adjust timing accordingly if yours is particularly reflective.
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