Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Baked salmon with roasted vegetables is one of those meals that brings both comfort and nourishment to the table. With its rich and flaky texture, perfectly seasoned fillets, and a colorful medley of vibrant vegetables, this dish is not just a feast for the eyes but also a joy for the taste buds. I first made this sheet pan salmon recipe during a busy weeknight when I craved something healthy yet satisfying. The ease of tossing everything onto one pan and letting the oven do its magic was a revelation!
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What truly excites me about this recipe is its flexibility. Whether you’re vegetarian-inclined, preparing for a family gathering, or simply looking to enjoy a wholesome dinner after a long day, this baked salmon and roasted vegetables meal has got your back. And if you’re on a special diet like Whole30 or Paleo, this dish fits right in. It’s easy to whip up, budget-friendly, and can easily become a staple in your kitchen rotation. Trust me, once you give it a try, you’ll understand why it became one of my favorites!
Why You’ll Love This Recipe
- Simple & Quick: It takes just 15 minutes to prep with a cooking time of 35 minutes.
- Irresistible Flavor: The combination of capers, dill, and Dijon mustard creates a delightful depth of flavor that elevates the salmon.
- Eye-Catching Appeal: The vibrant colors of the roasted vegetables alongside the golden salmon make for an impressive meal presentation.
- Flexible Serving: Perfect for a cozy family dinner or meal prep for the week ahead!
- Diet-Friendly Options: This recipe is great for low-carb, Whole30, and paleo diets, and it’s naturally dairy-free.
Ingredients You’ll Need
- 4 salmon fillets, about 1 pound total: Fresh is best for that flaky, tender texture. If you’re unsure, look for wild-caught salmon, as it tends to have a richer flavor.
- 1 teaspoon sea salt: Essential for enhancing the flavors of both the salmon and vegetables.
- 1/2 teaspoon black pepper: Just the right amount of spice to balance the dish.
- 1/4 cup olive oil: A healthy fat that helps keep everything moist while roasting. Extra virgin olive oil is my favorite!
- 2 tablespoons capers: These little bursts of flavor brighten up the dish and add a delightful contrast to the salmon.
- 2 teaspoons Dijon mustard: It brings tanginess that pairs beautifully with the salmon.
- 2 teaspoons chopped fresh dill: Fresh herbs elevate the dish; however, you can use dried dill in a pinch.
- 1 teaspoon garlic powder or 2 cloves garlic, minced: Adds a wonderful aroma and depth of flavor.
- 1/2 teaspoon sea salt: For seasoning the vegetables.
- 1/4 teaspoon black pepper: To enhance the taste of your veggie medley.
- 1 small head broccoli, cut into florets: Adds a pop of color and crunch. Feel free to swap for your favorite veggie!
- 1 red bell pepper, cut into chunks: Sweet and vibrant, adds a colorful note to the table.
- 1 yellow bell pepper, cut into chunks: The mix of red and yellow bell peppers makes everything more visually appealing!
- 2 small red onions, cut into wedges: Roasting onions brings out their sweetness.
- 1 large zucchini, cut into chunks: Light and tender, it complements the other vegetables beautifully.
- 1 lemon, cut into wedges, for serving: Fresh lemon juice over the cooked dish adds a bright finish.
How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Preheat: Begin by preheating your oven to 425°F. While the oven heats up, line a rimmed baking sheet with parchment paper for easy cleanup!
Season Salmon: Generously sprinkle the salmon fillets on both sides with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. This simple seasoning step is crucial for flavor and helps the fish shine even more.
Mix Marinade: In a small bowl, whisk together the olive oil, 2 tablespoons of capers, 2 teaspoons of Dijon mustard, 2 teaspoons of chopped fresh dill, and 1 teaspoon of garlic powder (or a fresh minced garlic). This marinade is where all the magic happens, bringing together bright and savory notes.
Arrange Salmon: Carefully place the seasoned salmon fillets on the prepared baking sheet. Brush the salmon generously with half of the marinade, ensuring every piece is coated in flavor.
Prepare Vegetables: Lay out the gorgeous vegetables around the salmon in a single layer. Toss the broccoli florets, red and yellow bell pepper chunks, red onion wedges, and zucchini in the remaining marinade. This helps to ensure all those flavors meld beautifully while roasting.
Roast: Place the sheet pan in the preheated oven and roast for about 20 minutes. You’ll know it’s done when the salmon is cooked through, flaky, and the vegetables are crisp-tender with a slight char.
Finish & Serve: Drizzle any leftover marinade over the salmon and veggies, then garnish with fresh dill and a few squeezes of lemon juice for brightness. Don’t forget a sprinkle of cracked black pepper for that added kick!
Storing & Reheating
Leftover baked salmon and roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. If you wish to freeze the dish, place it in a freezer-safe container where it can last for up to 3 months. To reheat, simply place in the oven at 350°F for about 10-15 minutes or until warmed through. Do keep in mind that the texture of the vegetables might soften a bit, so adding a drizzle of olive oil before reheating can help revive them.
Chef’s Helpful Tips
- Avoid overcooking your salmon by checking for doneness about 15 minutes into roasting. Salmon is perfectly cooked when it flakes easily with a fork.
- Use a mix of seasonal vegetables to keep things interesting and enjoy new flavors each time you make this meal.
- If you’re short on time, feel free to buy pre-chopped vegetables to make the prep even simpler!
- Make sure all ingredients are at room temperature before roasting to ensure even cooking.
- Don’t skip the marinade! It’s vital for infusing flavor into both the salmon and vegetables.
The wonderful thing about this sheet pan salmon dish is its versatility and ease—perfect for any night of the week. The combination of roasted vegetables with that glossy, flavorful salmon is not just a treat for your stomach but also for your senses. I invite you to play around with different vegetable combinations and seasonings, making the dish your own. Enjoy the process of creating this simple yet nourishing meal that your friends and family will absolutely love!
Recipe FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used; however, it should be completely thawed in the refrigerator overnight for best results. This ensures even cooking and prevents the salmon from becoming tough during roasting.
What vegetables can I substitute in this recipe?
This recipe is very forgiving! Feel free to swap in vegetables like asparagus, carrots, or cauliflower based on your preferences or what you have on hand. Just ensure they’re chopped into similar-sized pieces for even cooking.
Can I prepare the marinade in advance?
Absolutely! You can whip up the marinade the day before and store it in an airtight container in the fridge. This will save you time during your meal prep and allow the flavors to meld nicely.
How do I know when my salmon is cooked?
Salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145°F. Consider using a meat thermometer for the best accuracy! If you’re in doubt, it’s always better to slightly undercook than to overcook.
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📖 Recipe Card
Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Salmon with Roasted Vegetables offers unbeatable flavor and convenience. With fresh salmon fillets, colorful veggies, and a simple marinade, it’s the perfect quick dinner that brings health and taste together seamlessly. Perfect for seafood lovers seeking a homemade meal!
Ingredients
- 4 salmon fillets, about 1 pound total
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons capers
- 2 teaspoons dijon mustard
- 2 teaspoons chopped fresh dill, extra for garnish
- 1 teaspoon garlic powder or 2 cloves garlic, minced
- 1 small head broccoli, cut into florets
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 2 small red onions, cut into wedges
- 1 large zucchini, cut into chunks
- 1 lemon, cut into wedges, for serving
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Generously season both sides of the salmon with sea salt and black pepper.
- In a small bowl, mix all the marinade ingredients together.
- Place the salmon on the baking sheet and brush with some of the marinade.
- Arrange the vegetables around the salmon in a single layer and toss them with half of the marinade.
- Roast in the oven for 20 minutes, until the salmon is cooked through and the vegetables are crisp-tender and slightly charred.
- Drizzle the remaining marinade over everything, and garnish with fresh dill, a squeeze of lemon, and cracked black pepper.
Notes
Feel free to use any combination of vegetables that you prefer.
The marinade can be prepared in advance for quicker prep time.
For added flavor, marinate the salmon for up to 30 minutes before cooking.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg
