Salmon Sheet Pan Bake (Printable)

Tender salmon paired with vibrant roasted vegetables, cooked quickly on a single sheet pan.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1 tsp dried dill or 1 tbsp fresh dill, chopped
05 - 1 tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp black pepper

→ Vegetables

08 - 1 red bell pepper, sliced
09 - 1 yellow bell pepper, sliced
10 - 1 small red onion, cut into wedges
11 - 1 medium zucchini, sliced into rounds
12 - 1 cup cherry tomatoes, halved
13 - 1 cup broccoli florets

→ Garnish (optional)

14 - Lemon wedges
15 - Fresh parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Combine olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper in a small bowl; mix well.
03 - Place all sliced and chopped vegetables evenly on the prepared sheet pan. Drizzle with half of the seasoning mixture and toss to coat.
04 - Nestle salmon fillets among the vegetables. Brush the remaining seasoned oil over the salmon fillets.
05 - Bake in the preheated oven for 18 to 20 minutes, or until salmon flakes easily and vegetables are tender.
06 - Remove from oven. Garnish with fresh parsley and lemon wedges if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks on one pan so you can relax while the oven does the work
  • The vegetables absorb all those lemony salmon juices and become the best part
02 -
  • Do not overcrowd the pan or the vegetables will steam instead of roast
  • The salmon keeps cooking after you pull it out so remove it when it is slightly underdone
03 -
  • Cut your vegetables into uniform sizes so everything finishes roasting at the same time
  • Room temperature salmon cooks more evenly than cold straight from the fridge
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