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; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 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

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Sheet Pan Salmon and Vegetables is a delightful concoction that brings together perfectly flaky salmon fillets and colorful roasted vegetables, all on one convenient pan. The joy of this dish lies in the simplicity of preparation and the vibrant flavors that emerge when everything is roasted together. The melding of capers, garlic, and fresh dill with every succulent bite of salmon, paired with caramelized veggies, offers a healthy and comforting meal that satisfies every time.

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
Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

Reflecting on my first experience making this dish, it was a rushed weeknight when I craved something hearty yet wholesome. The ease of a sheet pan meal transforms a busy evening into a culinary escape, allowing the flavors to develop beautifully while I poured myself a glass of wine. Soon enough, the warm, inviting aroma wafted through my kitchen, promising a delectable feast ahead. I invite you to recreate this simple pleasure—it’s a crowd-pleasing option that’s both quick and budget-friendly.

Why You’ll Love This Recipe

Simple & Quick: In just 15 minutes of prep time, you’ll have a satisfying dinner ready to roast!
Irresistible Flavor: The combination of capers, garlic powder, and fresh dill creates a bright and flavorful marinade that enhances the salmon.
Eye-Catching Appeal: The vibrant colors of the vegetables alongside the rich salmon make for an impressive presentation.
Flexible Serving: Perfect for family dinners, meal prep, or impressing guests—this dish fits any occasion.
Diet-Friendly Options: It’s low-carb, Whole30, paleo, and dairy-free, making it a fantastic choice for various dietary needs.

Ingredients You’ll Need

4 salmon fillets, about 1 pound total: Fresh, skin-on fillets work best. You can substitute with skinless if preferred.
1 teaspoon sea salt: Enhances flavor without over-salting; sea salt is best for a balanced seasoning.
1/2 teaspoon black pepper: Freshly cracked for a fragrant kick; you can use pre-ground in a pinch.
1/4 cup olive oil: Extra virgin olive oil adds richness; avocado oil can be a great alternative.
2 tablespoons capers: These bring a salty, tangy punch; if you’re not a fan, green olives work too.
2 teaspoons dijon mustard: Adds a mild kick to the marinade; yellow mustard can replace it if needed.
2 teaspoons chopped fresh dill: This herb elevates the flavor; dried dill can substitute in smaller amounts.
1 teaspoon garlic powder or 2 cloves garlic, minced: Both variations bring aromatic depth; choose fresh garlic for a more robust taste.
1 small head broccoli, cut into florets: Broccoli offers great texture; cauliflower can be a low-carb alternative.
1 red bell pepper, cut into chunks: Sweet and crunchy; yellow or orange bell peppers will also work well.
1 yellow bell pepper, cut into chunks: Adds sweetness; feel free to mix in seasonal vegetables.
2 small red onions, cut into wedges: They caramelize beautifully; yellow onions are another option if preferred.
1 large zucchini, cut into chunks: Zucchini roasts wonderfully; squash can be used as a substitute.
1 lemon, cut into wedges, for serving: A squeeze of fresh lemon brings all the flavors together beautifully.

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

Preheat the oven: Start by preheating your oven to 425°F. This temperature is crucial as it allows the salmon to cook evenly while giving the vegetables that desirable slight char.

Prepare the baking sheet: Line a rimmed baking sheet with parchment paper. This not only helps with cleanup but also assists in preventing your salmon from sticking.

Season the salmon: Generously season the salmon fillets on both sides with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. This basic seasoning sets a flavorful foundation.

Make the marinade: In a small bowl, mix together 1/4 cup of olive oil, 2 tablespoons of capers, 2 teaspoons of dijon mustard, 2 teaspoons of chopped fresh dill, 1 teaspoon of garlic powder (or 2 cloves of minced garlic), and an additional 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. This mixture will infuse your salmon with a delicious flavor.

Arrange the salmon: Place the seasoned salmon fillets on the prepared baking sheet. Brush them generously with some of the marinade, ensuring they get an even coat of that zesty goodness.

Prepare the vegetables: Next, take your cut vegetables—1 small head of broccoli, 1 red bell pepper, 1 yellow bell pepper, 2 small red onions, and 1 large zucchini—and arrange them around the salmon in a single layer. Toss the veggies in the remaining half of the marinade to coat them well.

Roast in the oven: Place the baking sheet in the preheated oven and roast for about 20 minutes. The salmon should be cooked through—it flakes easily with a fork—and the vegetables will be crisp-tender with a lovely char on the edges.

Finish with flair: After roasting, drizzle the remaining marinade over the salmon and vegetables. Garnish with extra fresh dill and a squeeze of lemon juice, along with some cracked black pepper for a delightful finishing touch.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked salmon and vegetables for up to 3 months. When you’re ready to enjoy your meal, reheat it in the oven at 350°F for 10-15 minutes or until warmed through. Keep in mind that the texture may soften slightly upon reheating, but a dash of fresh lemon juice will bring back some brightness.

Chef’s Helpful Tips

Avoid overcooking the salmon; it will become dry. Aim for an internal temperature of 145°F.
If using frozen salmon, thaw it completely in the refrigerator before preparing to ensure even cooking.
Experiment with different vegetables like asparagus or sweet potatoes for even more variety.
Feel free to adjust the seasonings to your taste; garlic and herbs go exceptionally well with salmon.
Prep your vegetables ahead of time to make weeknight dinners a breeze!

This dish combines healthiness with bold flavors wrapped in one sheet pan, making it perfect for those busy weeknights. However, don’t hesitate to bring your own twist to the recipe and explore seasonal vegetables or other herbs.

Recipe FAQs

How can I tell when the salmon is done?

You’ll know the salmon is perfectly cooked when it flakes easily with a fork and the flesh appears opaque. An internal temperature reading of 145°F is the safe mark for cooked salmon.

Can I use different vegetables?

Absolutely! This recipe is flexible, allowing you to swap in seasonal vegetables like asparagus, Brussels sprouts, or carrots. Just remember that different veggies may require varying cooking times.

What’s the best way to serve leftover salmon?

Leftover salmon can be enjoyed chilled in salads, on sandwiches, or gently reheated as part of another meal. Pair it with rice or grains for a delicious lunch option!