Salmon Sheet Pan Bake (Printable Version)

Tender salmon and roasted vegetables combine for a vibrant and healthy main dish in one pan.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1 tsp dried dill or 1 tbsp fresh dill, chopped
05 - 1 tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp black pepper

→ Vegetables

08 - 1 red bell pepper, sliced
09 - 1 yellow bell pepper, sliced
10 - 1 small red onion, cut into wedges
11 - 1 medium zucchini, sliced into rounds
12 - 1 cup cherry tomatoes, halved
13 - 1 cup broccoli florets

→ Garnish (optional)

14 - Lemon wedges
15 - Fresh parsley, chopped

# Directions:

01 - Set the oven to 425°F and line a large sheet pan with parchment paper or foil for convenient cleanup.
02 - Combine olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper in a small bowl.
03 - Place all sliced and chopped vegetables evenly on the prepared sheet pan and drizzle with half of the seasoned olive oil mixture. Toss to coat thoroughly.
04 - Nestle the salmon fillets among the vegetables and brush the remaining seasoned olive oil mixture evenly over the fillets.
05 - Bake in the preheated oven for 18 to 20 minutes until the salmon flakes easily and the vegetables are tender.
06 - Remove from oven, garnish with fresh parsley and lemon wedges if desired, and serve immediately.

# Expert Tips:

01 -
  • One pan means one cleanup, and honestly that alone makes weeknight dinners feel manageable again.
  • The salmon stays impossibly moist while the vegetables caramelize into something almost candy-like, creating this beautiful contrast.
  • It looks impressive enough for guests but feels casual enough for a Tuesday, which is the sweet spot for cooking.
02 -
  • Don't crowd the pan—if your vegetables are piled on top of each other, they'll steam instead of roast, and you'll miss out on those golden, caramelized edges that make everything taste better.
  • The salmon will continue cooking slightly after you pull it out, so remove it when it's just barely cooked through; overcooked salmon becomes dry and chalky, and that's a tragedy.
03 -
  • Pat your salmon dry before it hits the pan—moisture is the enemy of flavor, and a dry surface helps it cook evenly and brown gently.
  • If your vegetables are all different sizes, cut them slightly differently so smaller, denser vegetables like broccoli get bigger pieces while faster-cooking items like zucchini get thinner slices, so everything finishes together.
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