Name: Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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

Jump to Recipe · Leave a Review

When it comes to a delicious weeknight dinner, few dishes come together as seamlessly as sheet pan salmon with roasted vegetables. This one-pan wonder combines flaky, tender salmon fillets with vibrant, crisp-tender veggies, creating a colorful meal that’s as pleasing to the eye as it is to the palate. The beauty of this dish lies not only in its incredible flavor but also in the simple preparation—everything cooks together on a single baking sheet, leaving you with less cleanup and more time to spend with your loved ones.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

I first discovered this recipe during a busy week when I was craving something fresh but didn’t want to spend hours in the kitchen. The harmony of flavors from the marinade paired with the slight char from the roasted vegetables makes each bite a delight. Plus, you can easily customize the veggies based on what’s in season or what you have on hand. Let me assure you, once you’ve tried this easy sheet pan meal, it’s going to become a staple in your recipe collection!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 50 minutes, including prep and cook time—perfect for busy evenings!
Irresistible Flavor: The salmon is moist and flavorful, enhanced by the bright tang of lemon and the rich taste of capers.
Eye-Catching Appeal: The vibrant colors of the vegetables make this dish not only delicious but also beautiful on the plate.
Flexible Serving: Great for a family dinner, meal prep, or even a casual gathering with friends.
Diet-Friendly Options: Suitable for low carb, Whole30, and paleo diets, plus it’s naturally dairy-free!

Ingredients You’ll Need

4 salmon fillets, about 1 pound total: This rich seafood is packed with omega-3 fatty acids and is incredibly easy to cook.
1 teaspoon sea salt: Enhances the flavors of the salmon and vegetables. You can use kosher salt as well.
1/2 teaspoon black pepper: Adds a hint of heat and complexity to the dish.
1/4 cup olive oil: A staple for the marinade and roasting; gives richness and keeps the salmon moist. You could substitute with avocado oil if you prefer.
2 tablespoons capers: These little buds pack a punch with their briny flavor, which complements the salmon beautifully.
2 teaspoons Dijon mustard: Adds a zesty kick; feel free to use yellow mustard if that’s what you have.
2 teaspoons chopped fresh dill: This herb brightens up the dish, bringing freshness and vibrancy.
1 teaspoon garlic powder or 2 cloves garlic, minced: Gives a savory depth to the flavor. Fresh garlic adds a sharper taste, while garlic powder is convenient.
1/2 teaspoon sea salt (for veggies): A balanced seasoning for the vegetables, enhancing their natural sweetness.
1/4 teaspoon black pepper (for veggies): A gentle spice to elevate the flavors.
1 small head broccoli, cut into florets: Adds a lovely crunch and a bright green color. Substitute with asparagus for a different texture.
1 red bell pepper, cut into chunks: Sweet and vibrant, adding a pop of color to your dish.
1 yellow bell pepper, cut into chunks: Balances the flavors with its sweetness.
2 small red onions, cut into wedges: These will caramelize beautifully, giving a sweet, savory edge.
1 large zucchini, cut into chunks: His soft texture becomes buttery when roasted and pairs perfectly with crunchy veggies.
1 lemon, cut into wedges: Serve on the side for a fresh, zesty finish.

How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

Preheat the oven: Begin by preheating your oven to 425°F. This temperature ensures the salmon cooks evenly while giving the vegetables a good roast. Line a rimmed baking sheet with parchment paper for easy cleanup.

Season the salmon: Generously sprinkle the salmon fillets with 1 teaspoon sea salt and 1/2 teaspoon black pepper on both sides. This simple seasoning will elevate the natural flavors of the fish.

Make the marinade: In a small bowl, mix together 1/4 cup olive oil, 2 tablespoons capers, 2 teaspoons Dijon mustard, 2 teaspoons chopped fresh dill, 1 teaspoon garlic powder (or 2 cloves minced garlic), 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. This vibrant marinade is the key to adding flavor to both the salmon and the vegetables.

Arrange the salmon: Place the seasoned salmon fillets on the prepared baking sheet. Using a brush, coat the top of each fillet with some of the marinade, allowing the flavors to seep in.

Add the vegetables: Now, arrange the veggies—1 small head of broccoli florets, 1 red bell pepper, 1 yellow bell pepper chunks, 2 small red onion wedges, and 1 large zucchini chunks—around the salmon, keeping everything in a single layer. Drizzle half of the marinade over the vegetables and toss to coat evenly. This will ensure that every bite is packed with flavor.

Roast in the oven: Slide the baking sheet into the preheated oven and roast for about 20 minutes. Keep an eye out for the salmon to turn opaque and flake easily with a fork. The veggies should start getting a slight char and will be crisp-tender at this point.

Finish with more flavor: Once done, drizzle the remaining marinade over the salmon and vegetables. For an extra touch, garnish with additional fresh dill, a squeeze of lemon from the wedges, and some cracked black pepper to taste.

Storing & Reheating

To store any leftovers, let them cool completely, then transfer to an airtight container. Refrigerate and consume within 2–3 days for the best flavor and texture. If you decide to freeze it, wrap tightly and do so within 3 months. When you’re ready to enjoy, simply reheat in an oven preheated to 350°F for about 10–15 minutes. Note that the texture may slightly change upon reheating, but a sprinkle of fresh herbs and an extra squeeze of lemon can do wonders in refreshing the flavors!

Chef’s Helpful Tips

Avoid overcooking: Salmon is best when cooked just until it flakes easily. Keep an eye on the time!
Room temperature ingredients: If you can, let your salmon sit out for 15 minutes before cooking; this ensures even cooking.
Timing is everything: If you prefer your veggies softer, give them a head start by roasting them for 10 minutes before adding the salmon.
Experiment with vegetables: Feel free to swap in seasonal veggies like asparagus or carrots based on what you love or have on hand.
For deeper flavor: Let the salmon marinate in the refrigerator for 30 minutes to 2 hours if you have the time.

This delightful sheet pan salmon with roasted vegetables is packed with nutrition, flavors, and colors, making it a winner for dinner any night of the week. You’ll surely impress your family and friends, and let’s not forget—the cleanup is a breeze. So grab your ingredients and create a meal that’s not only comforting but incredibly satisfying.

Recipe FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just ensure to thaw the salmon in the refrigerator overnight before following the recipe. Frozen salmon may require an additional couple of minutes in the oven, so keep an eye on it to ensure it’s cooked through.

Can I add more vegetables to the sheet pan?

Definitely! The beauty of a sheet pan meal is its versatility. Feel free to add vegetables like cherry tomatoes, Brussels sprouts, or even sweet potatoes. Just keep in mind that different veggies may require varying cooking times, so adjust accordingly.

What can I use instead of capers?

If capers aren’t your thing, you could substitute them with chopped green olives for a similar briny flavor, or simply omit them if you prefer a more straightforward taste.

How do I know when the salmon is done?

The salmon is perfectly cooked when it flakes easily with a fork or reads 145°F on an instant-read thermometer. It should have a slightly opaque look but still be moist and tender.