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

Jump to Recipe · Leave a Review

There’s something magical about pulling a perfectly roasted salmon fillet from the oven, its skin slightly crispy and its flesh succulent and tender. Paired with a colorful medley of roasted vegetables, this Sheet Pan Salmon is not only a feast for the eyes but also a delight for the palate. The harmony of flavors keeps you coming back for more, and the best part? It’s all made on a single sheet pan, which means less cleanup and more time to savor every bite.

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
Recipe FAQs
Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

Sheet Pan Salmon | Baked Salmon with Roasted Vegetables

I first stumbled upon this charming recipe during a busy weeknight when I craved something delicious yet uncomplicated. The combination of fresh dill, capers, and garlic elevates the salmon to gourmet status without requiring a culinary degree. The vibrant veggies round out the meal beautifully, making it perfect for families or a cozy dinner for two. Trust me, once you make this dish, it’ll quickly become a go-to in your weeknight repertoire.

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 15 minutes of prep and 35 minutes of cooking—perfect for a busy weeknight.
Irresistible Flavor: Enjoy the robust flavors of capers and Dijon mustard, along with tender, roasted veggies.
Eye-Catching Appeal: The dish bursts with color from the salmon and vegetables, making it as impressive as it is tasty.
Flexible Serving: Whether you’re hosting a dinner party or enjoying a cozy meal at home, this dish fits any occasion.
Diet-Friendly Options: Suitable for Whole30, Paleo, low carb, and dairy-free diets, ensuring everyone can enjoy it.

Ingredients You’ll Need

4 salmon fillets, about 1 pound total: Fresh or frozen, salmon is rich in omega-3s and a great source of protein. If using frozen, be sure to thaw it completely before cooking.
1 teaspoon sea salt: Enhances flavors—feel free to adjust based on your preference.
1/2 teaspoon black pepper: Adds a hint of spice; always use fresh ground for the best flavor.
1/4 cup olive oil: A must for roasting; it keeps the salmon moist and helps the veggies brown beautifully. Use extra virgin for the best taste.
2 tablespoons capers: These briny gems add a burst of flavor that complements the salmon perfectly.
2 teaspoons Dijon mustard: Gives the marinade a nice tang—feel free to use whole grain for extra texture.
2 teaspoons chopped fresh dill: Fresh herbs brighten each bite; swap for parsley if you prefer.
1 teaspoon garlic powder or 2 cloves garlic, minced: Either works, but fresh garlic adds a deeper flavor.
1/2 teaspoon sea salt: Used again for seasoning the vegetables.
1/4 teaspoon black pepper: This is for the veggies to enhance their flavor.
1 small head broccoli, cut into florets: A nutritious addition, vibrant, and delicious when roasted.
1 red bell pepper, cut into chunks: Sweet and colorful, it adds crunch and brightness.
1 yellow bell pepper, cut into chunks: Similar to the red, it enhances flavor and appearance.
2 small red onions, cut into wedges: Adds sweetness as they caramelize in the oven.
1 large zucchini, cut into chunks: This veggie roasts beautifully, soaking up all the flavors.
1 lemon, cut into wedges, for serving: The perfect finishing touch, with a squeeze of lemon brightening the whole dish.

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

Preheat the Oven: Begin by preheating your oven to 425°F. This high temperature ensures that you get perfectly crispy salmon skin and tender, flavorful vegetables. Line a rimmed baking sheet with parchment paper for easy cleanup.

Season the Salmon: Generously season the salmon fillets on both sides with the 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. This step enhances the flavor of the fish remarkably, so don’t skimp on the seasoning!

Mix the Marinade: In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of capers, 2 teaspoons of Dijon mustard, 2 teaspoons of chopped fresh dill, and 1 teaspoon of garlic powder (or 2 cloves of minced garlic). This combination of ingredients creates a deliciously zesty marinade that will take your salmon to the next level.

Arrange the Salmon: Place the seasoned salmon fillets on the prepared baking sheet, leaving some space around each piece. Brush the top of the salmon fillets generously with the marinade, ensuring they’re well-coated to infuse flavor during cooking.

Toss the Vegetables: In a large bowl, toss together the broccoli florets, red bell pepper chunks, yellow bell pepper chunks, red onion wedges, and zucchini chunks with the remaining marinade (don’t forget that 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper). Make sure the veggies are evenly coated; this is crucial for flavor!

Roast Everything: Spread the marinated vegetables around the salmon in a single layer on the baking sheet. Roast everything in the preheated oven for 20 minutes, or until the salmon is cooked through (internal temperature should reach 145°F) and the vegetables are crisp-tender, with some beautiful caramelization around the edges.

Finish & Serve: Once done, drizzle the remaining marinade over the salmon and veggies. Garnish with extra dill and serve with lemon wedges on the side. A squeeze of lemon right before you take a bite brightens the flavors even more!

Storing & Reheating

You can store leftovers at room temperature for about an hour. For longer storage, transfer them to an airtight container and refrigerate for up to three days. If you want to freeze, wrap portions tightly and place them in a freezer-safe container for up to three months. To reheat, simply place the salmon and vegetables in an oven preheated to 350°F for about 15 minutes, or until warmed through. Keep in mind that reheating may change the texture slightly, but a quick drizzle of olive oil can help refresh its moisture.

Chef’s Helpful Tips

Make sure to check your salmon for bones before cooking. A quick pass with your fingers can save an unfortunate dining experience.
Let the salmon come to room temperature for about 15 minutes before roasting. This helps it cook more evenly.
Don’t overcrowd the pan! If necessary, use two pans to ensure that the vegetables roast rather than steam.
Try different veggies based on what you have on hand—carrots or asparagus work beautifully as alternatives.
To boost flavor, consider marinating the salmon for 30 minutes before cooking, which enhances the taste even further.

Rich in omega-3 fatty acids and packed with colorful veggies, this Sheet Pan Salmon not only pleases the taste buds but also makes a statement on your dining table. The combination of textures, from flaky salmon to crisp-tender vegetables, creates a well-rounded meal that satisfies any craving. Plus, it’s so easy to prepare, making it perfect for weeknight dinners or special occasions. Don’t hesitate to experiment with your favorite veggies or switch up the seasonings to make this dish truly your own. Enjoy this delightful recipe, and happy cooking!

Recipe FAQs

How do I know when the salmon is done cooking?

The best way to check for doneness is to use a food thermometer. The internal temperature should reach 145°F. You can also check if it flakes easily with a fork and is opaque in color.

Can I substitute the vegetables in this recipe?

Absolutely! Feel free to use whatever vegetables you prefer or have on hand, such as asparagus, carrots, or snap peas. Just ensure they have similar cooking times to avoid overcooking.

Can I make this recipe ahead of time?

You can prep the vegetables and marinate the salmon a few hours in advance. Just keep everything covered in the refrigerator until you’re ready to roast.

Is this recipe suitable for meal prep?

Yes, this recipe works wonderfully for meal prep! Store the leftovers in separate containers and reheat them as needed for a quick and healthy meal throughout the week.