Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Sheet Pan Salmon and Roasted Vegetables is a delightful meal that embodies the essence of wholesome cooking. The tender, flaky salmon pairs perfectly with a medley of vibrant, roasted vegetables, making this dish as impressive as it is enjoyable. With just one pan, you can create a colorful presentation that elevates your dinner table with minimal effort, perfect for busy weeknights or an easy weekend gathering.
Table of Contents
I first discovered this baked salmon recipe during a hectic week when I craved something nutritious and satisfying, yet I didn’t want to spend hours in the kitchen. After a few experiments with flavor combinations and cooking times, I came to appreciate how seamlessly the salmon and veggies work together. The bright bursts of flavor, infused with garlic and fresh dill, bring life to your kitchen with each roast. Plus, it’s such a satisfying treat, knowing a well-balanced meal is right at your fingertips. I can’t wait for you to experience this too!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 35 minutes, perfect for weeknight dinners.
- Irresistible Flavor: The combination of dill, capers, and lemon brings a refreshing, zesty flavor.
- Eye-Catching Appeal: A gorgeous spread of colorful vegetables alongside salmon makes for a stunning presentation.
- Flexible Serving: Great for family dinners, meal prep, or entertaining guests.
- Diet-Friendly Options: Suitable for paleo, Whole30, and low carb lifestyles.
Ingredients You’ll Need
- 4 salmon fillets (about 1 pound total): Fresh, wild-caught salmon is recommended for the best flavor and omega-3 benefits.
- 1 teaspoon sea salt: Balances flavors; can be adjusted to taste.
- 1/2 teaspoon black pepper: Adds a hint of spice; freshly cracked is best for flavor.
- 1/4 cup olive oil: Use high-quality extra virgin olive oil for the best taste and health benefits; substitute with avocado oil if desired.
- 2 tablespoons capers: For a briny, tangy kick; they’re fantastic in this marinade.
- 2 teaspoons Dijon mustard: Adds depth and a touch of creaminess; yellow mustard can be used as a substitute.
- 2 teaspoons chopped fresh dill: Fresh herbs elevate the dish; swap with parsley if you prefer.
- 1 teaspoon garlic powder or 2 cloves garlic, minced: Garlic infuses the dish with warmth and aroma.
- 1/2 teaspoon sea salt: (Note: Another quantity for the vegetable seasoning) to season vegetables.
- 1/4 teaspoon black pepper: Enhances the vegetable flavor profile.
- 1 small head broccoli, cut into florets: Offers a delightful crunch; feel free to replace with asparagus or green beans.
- 1 red bell pepper, cut into chunks: Bright and sweet, it adds a pop of color.
- 1 yellow bell pepper, cut into chunks: Complements the red pepper and makes the dish more vibrant.
- 2 small red onions, cut into wedges: For sweetness and depth; yellow onions can be a suitable alternative.
- 1 large zucchini, cut into chunks: A versatile veggie that absorbs flavors beautifully.
- 1 lemon, cut into wedges, for serving: For an extra burst of citrus to brighten your meal.
How to Make Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
Preheat the oven: Set your oven temperature to 425°F. A hot oven ensures a quick roast, giving your salmon that tender flakiness.
Prepare the baking sheet: Line a rimmed baking sheet with parchment paper for easy clean-up and to prevent sticking.
Season the salmon: Generously sprinkle 1 teaspoon sea salt and 1/2 teaspoon black pepper over both sides of your salmon fillets. This enhances the fish’s natural flavors.
Mix the marinade: In a small bowl, combine 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), and an additional 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Whisk until everything is well blended.
Arrange the salmon and vegetables: Place your seasoned salmon on the prepared baking sheet, then brush the fillets with some of the marinade. Surround the salmon with chopped vegetables, ensuring they are in a single layer. Toss the vegetables using half of the marinade to coat them well.
Roast in the oven: Slide the baking sheet into your preheated oven and roast for about 20 minutes. The salmon should flake easily, and the edges of the vegetables should have a slight char while remaining crisp-tender.
Finish with finishing touches: When it’s done, drizzle the remaining marinade over the salmon and veggies, garnish with extra dill, a squeeze of fresh lemon juice, and a sprinkle of cracked black pepper for that extra touch of flavor.
Storing & Reheating
To store your leftovers, allow the salmon and vegetables to cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze your sheet pan salmon and vegetables in a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy again, thaw in the fridge overnight and reheat at 350°F for about 10-15 minutes. Keep in mind that reheating may soften the texture, but a squeeze of lemon can brighten the flavors once more.
Chef’s Helpful Tips
- Avoid overcooking the salmon by checking for doneness at around 15 minutes. It should reach an internal temperature of 145°F.
- For more flavor, consider marinating the salmon for up to an hour before roasting.
- Feel free to mix and match vegetables based on what you have on hand for a personalized touch.
- If using frozen vegetables, add them to the baking sheet alongside the salmon without thawing to avoid sogginess.
- Try adding spices like paprika or cumin to your vegetables for an extra layer of flavor.
- This dish can be prepped ahead; just prepare everything in advance and bake when you’re ready to eat.
These tips will help ensure that your sheet pan salmon not only tastes great but also becomes a go-to recipe in your home.
The simplicity of this Sheet Pan Salmon | Baked Salmon with Roasted Vegetables recipe is both its charm and its strength. It is nourishing, easy to prepare, and provides a satisfying meal for any occasion. Plus, it encourages a little creativity with seasoning or vegetables. Don’t hesitate to experiment with different flavors and favorite veggies. The joy of cooking is in the adventure, and I promise this dish will quickly become a comforting staple in your kitchen. Enjoy every bite!
Recipe FAQs
Can I use other types of fish instead of salmon?
Absolutely! You can substitute salmon with other firm fish like trout or cod. Just keep in mind that different fishes may require slightly adjusted cooking times.
How can I make this recipe dairy-free?
This recipe is already dairy-free as written, but be sure to check that your marinade ingredients, especially the mustard, are also dairy-free.
What vegetables can I use in this recipe?
You can customize your veggie mix! Carrots, asparagus, or Brussels sprouts work wonderfully. The key is to ensure they are cut into similar sizes for even cooking.
Can I prepare this meal in advance?
Yes! You can chop the vegetables and season the salmon a day ahead. Just keep them in the fridge and bake them together when you’re ready for an easy weeknight meal.
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📖 Recipe Card
Sheet Pan Salmon | Baked Salmon with Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Salmon with Roasted Vegetables is a wonderful choice for a healthy dinner. Featuring delicious salmon and colorful vegetables, it’s simple to prepare and packed with flavor. Perfect for those seeking an easy homemade meal!
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
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Generously season the salmon fillets on both sides with sea salt and black pepper.
- In a small bowl, mix all the marinade ingredients together.
- Place the salmon on the prepared baking sheet and brush some marinade over the top.
- Arrange the vegetables around the salmon and toss them with half of the marinade.
- Roast in the oven for 20 minutes or until the salmon is cooked through and the vegetables are crisp-tender with slight charring.
- Drizzle the remaining marinade over the dish and garnish with fresh dill, lemon juice, and cracked black pepper.
Notes
Feel free to use your favorite vegetables or whatever is in season.
Make sure to cut the vegetables into similar sizes for even cooking.
Serve with lemon wedges for added flavor.
Nutrition
- Serving Size: 1 fillet and vegetables
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
