Save I pulled this recipe together on a Tuesday evening when I wanted something beautiful but had zero energy for cleanup. The way the salmon juices mingle with roasting vegetables creates a sauce you cannot fake. My roommate walked in and asked what restaurant I ordered from.
Last summer I made this for my parents who claim they do not like fish. My dad went back for thirds and asked if I could teach him the trick. Watching someone convert from fish skeptic to salmon believer in twenty flat minutes changed how I cook for people.
Ingredients
- 4 salmon fillets (6 oz each): Fresh is best but frozen works perfectly if thawed overnight in the fridge
- 2 tbsp olive oil: This carries all the lemon and dill flavor into every bite
- 1 lemon: Both zest and juice create that bright fresh note that cuts through the richness
- 1 tsp dried dill or 1 tbsp fresh: Dill and salmon are best friends for a reason
- 1 tsp garlic powder: Distributes evenly without any raw garlic bite
- ½ tsp salt and ¼ tsp black pepper: Simple seasoning that lets the fish shine
- 1 red bell pepper and 1 yellow bell pepper: Sweetness that intensifies in the high heat
- 1 small red onion: Becomes sweet and mellow when roasted
- 1 medium zucchini: Slices into pretty rounds that roast evenly
- 1 cup cherry tomatoes: They burst and create little pockets of brightness
- 1 cup broccoli florets: Get crispy edges in the oven which is magical
- Lemon wedges and fresh parsley: Final flourish that makes it look like you tried harder than you did
Instructions
- Heat things up:
- Crank your oven to 425°F and line a sheet pan with parchment paper unless you love scrubbing baked on residue
- Whisk the magic sauce:
- Combine olive oil with lemon zest and juice plus dill garlic powder salt and pepper in a small bowl
- Pile on the vegetables:
- Spread all your chopped vegetables across the pan and drizzle with half the olive oil mixture then toss until everything glistens
- Nestle in the salmon:
- Arrange the salmon fillets right on top of and between the vegetables then brush them with the remaining seasoned oil
- Let the oven work:
- Roast for 18 to 20 minutes until the salmon flakes easily and the vegetables have those gorgeous charred edges
- Finish with flair:
- Squeeze fresh lemon wedges over everything and scatter parsley if you want it to look gorgeous
Save This dish saved me during a week when I was working late every single night. Coming home to chop some vegetables and slide everything in the oven felt like self care instead of a chore.
Vegetable Swaps That Work
I have roasted asparagus green beans carrots and even Brussels sprouts using this same method. The timing stays roughly the same as long as you cut everything into similar sizes so they finish together.
Make It Your Own
Sometimes I sprinkle feta cheese over everything during the last two minutes or add capers for a salty briny punch. The basic method holds up beautifully whatever direction you take it.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. Crusty bread for soaking up those pan juices is not optional.
- Pair with a simple green salad dressed with vinaigrette
- Roasted potatoes would turn this into a very filling meal
- Cold leftovers make an excellent protein forward lunch
Save Some nights the simplest food is exactly what you need.
Recipe Questions & Answers
- → What temperature is best for roasting salmon and vegetables?
Roasting at 425°F (220°C) ensures the salmon cooks through quickly while the vegetables become tender and caramelized.
- → Can I use other vegetables with salmon in this dish?
Yes, seasonal vegetables like asparagus, green beans, or carrots can be swapped in to customize flavors.
- → How do I ensure the salmon stays moist during baking?
Brushing the fillets with olive oil and lemon mixture before roasting helps keep the salmon juicy and flavorful.
- → Is it necessary to use parchment paper on the sheet pan?
Parchment paper or foil prevents sticking and makes cleanup easier but can be omitted if the pan is well-seasoned.
- → What are good pairing options for this dish?
A crisp Sauvignon Blanc or a light Chardonnay complement the fresh citrus and herb notes beautifully.