Sheet Pan Salmon and Veggies Bowl (Printable Version)

Tender roasted salmon with colorful seasonal vegetables on a single sheet pan for an easy, healthy dinner.

# Ingredient List:

→ Fish

01 - 4 skinless salmon fillets (5-6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper to taste

→ Vegetables

05 - 1 medium red onion, cut into wedges
06 - 2 medium carrots, sliced into ½-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into ½-inch half-moons
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste

→ Garnish and Serving

14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, salt, and pepper. Spread vegetables evenly on prepared sheet pan.
03 - Roast vegetables in preheated oven for 10 minutes.
04 - Pat salmon fillets dry. Brush with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven after 10 minutes. Move vegetables aside to create space and position salmon fillets among them.
06 - Return pan to oven and roast for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender and caramelized.
07 - Remove from oven, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is as easy as crumpling parchment paper and tossing it.
  • The vegetables get sweet and caramelized while the salmon stays moist and flaky, no timing gymnastics required.
  • It looks impressive enough for guests but simple enough to make on autopilot after a long day.
  • You can swap in whatever vegetables are sitting in your crisper drawer and it still works beautifully.
02 -
  • Don't crowd the pan or the vegetables will steam instead of roast, and you'll miss out on those caramelized edges that make this dish sing.
  • Check your salmon at the 12 minute mark, thinner fillets cook faster and you want them just cooked through, not dry.
  • If your carrots are thick, slice them thinner or give them a few extra minutes alone in the oven before adding the softer vegetables.
03 -
  • Use parchment paper instead of foil, it keeps the vegetables from sticking and makes the cleanup truly effortless.
  • If you want extra crispy vegetables, switch the oven to broil for the last two minutes, but watch it closely so nothing burns.
  • Save any leftover herb oil from the pan and toss it with grains or drizzle it over the leftovers, it's loaded with flavor.
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