Sheet Pan Salmon with Roasted Vegetables

Sheet Pan Salmon with Roasted Vegetables

A complete, nutritious one-pan dinner featuring perfectly roasted salmon with caramelized vegetables that cooks itself while you unwind.

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Prep Time 10

Cook Time 20

Servings: 4

Calories: 380

Ingredients Method Notes

Ingredients

For the Salmon

4 fillets salmon fillets (6 oz each), skin-on or skinless
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
salt and black pepper to taste

For the Vegetables

1 pound baby potatoes, halved
1 large zucchini, sliced into half-moons
1 bell pepper, cut into strips
1 red onion, sliced into wedges
2 tablespoons olive oil
1 teaspoon dried herbs (thyme or oregano)
salt and pepper to taste

Method

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Toss the halved potatoes, sliced zucchini, bell pepper strips, and onion wedges with olive oil, dried herbs, salt, and pepper in a large bowl. Spread the vegetables on one side of your prepared sheet pan, leaving space for the salmon.
Slide the sheet pan into the preheated oven for 10 minutes to start roasting the vegetables.
While the vegetables roast, pat the salmon fillets completely dry with paper towels. Brush both sides with olive oil, then season generously with garlic powder, paprika, salt, and pepper.
After the vegetables have cooked for 10 minutes, carefully remove the sheet pan and nestle the salmon fillets among the vegetables.
Return the sheet pan to the oven for another 10-12 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Let everything rest on the pan for 2-3 minutes before serving.

Notes

Prep vegetables the night before for a grab-and-go dinner solution. Pat salmon completely dry for best results. Don't overcrowd the pan - use two pans if needed. Store leftovers in refrigerator for up to 3 days. Reheat gently in 350°F oven for 8-10 minutes.