Description
This Sheet Pan Salmon with Roasted Vegetables brings mouthwatering flavor and simple preparation together. Perfect for a quick dinner or a healthy meal, enjoy tender salmon and colorful veggies seasoned to perfection.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Generously season the salmon on both sides with sea salt and black pepper.
- Combine all the marinade ingredients in a bowl.
- Arrange the seasoned salmon on the baking sheet and brush with some marinade.
- Place the vegetables around the salmon in a single layer and toss them with half of the marinade.
- Roast for about 20 minutes, or until the salmon is cooked through and the vegetables are slightly charred and tender.
- Drizzle the remaining marinade on top, garnish with fresh dill, a squeeze of lemon, and some cracked black pepper.
Notes
For added flavor, let the salmon marinate in the seasoning for 30 minutes before cooking.
Feel free to swap in your favorite vegetables based on what you have on hand.
This meal is great for meal prep; store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 430
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 100mg