Sheet Pan Salmon and Veggies Bowl (Printable)

Roasted salmon fillets with seasonal vegetables on a single sheet pan for an easy, healthy weeknight meal.

# What You'll Need:

→ 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 1/2-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into 1/2-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

# Method:

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 evenly on the sheet pan.
03 - Roast vegetables in preheated oven for 10 minutes.
04 - Pat salmon fillets dry. Brush with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven. Move vegetables to create space and place 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 on one pan, which means minimal cleanup and maximum flavor as the vegetables and salmon roast together.
  • The salmon stays moist and flaky while the vegetables caramelize beautifully, creating textures and tastes that keep every bite interesting.
  • You can swap vegetables based on what you have, making this recipe endlessly adaptable to your fridge and your mood.
02 -
  • Pat the salmon fillets completely dry before seasoning or the moisture will prevent browning and dilute the flavors.
  • Give the vegetables a 10 minute head start in the oven because they need more time than the salmon to become tender and caramelized.
  • Don't overcrowd the pan or the vegetables will steam instead of roast, and you'll miss out on those crispy, flavorful edges.
03 -
  • Use parchment paper instead of foil if you want easier cleanup and less sticking, especially with the tomatoes.
  • Let the salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly from edge to center.
  • Save any leftovers and flake the salmon over a salad the next day for an easy, delicious lunch.
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