Salmon Sheet Pan Bake (Printable)

Tender salmon fillets roasted with colorful vegetables on one pan for quick preparation.

# 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

14 - Lemon wedges
15 - Fresh parsley, chopped

# How-To:

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

# Expert Hints:

01 -
  • Everything cooks together on one sheet, which means you spend more time eating and less time scrubbing pans.
  • The salmon stays impossibly moist while the vegetables develop these caramelized edges that make you wonder why you ever made them separately.
  • It's a weeknight meal that tastes like you put in actual effort without the stress.
02 -
  • Don't skip the parchment paper or foil—I learned this the hard way when salmon stuck to bare metal and my dinner became a scraped-together mess.
  • Cut your vegetables uniformly so they finish roasting at the same time; uneven pieces mean some vegetables stay hard while others turn to mush.
  • Your oven temperature matters more than you'd think; if it's too cool, vegetables won't develop flavor and salmon stays pale and watery.
03 -
  • Pat your salmon fillets completely dry with paper towels before roasting—moisture is the enemy of that gentle, flaky texture.
  • If your vegetables and salmon cook at different speeds, arrange smaller vegetables closer to the salmon so they get gentle heat while the salmon's edges cook.
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