Sheet Pan Salmon and Veggies Bowl (Print)

Roasted salmon with colorful seasonal vegetables on one sheet pan for easy cleanup.

# Components:

→ 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 1/2-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into 1/2-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 the onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, salt, and pepper. Spread vegetables evenly on the prepared sheet pan.
03 - Roast vegetables in the preheated oven for 10 minutes.
04 - Pat salmon fillets dry with paper towels. Brush with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven after 10 minutes. Carefully move vegetables to create space and arrange 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 fresh chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks together on one pan, which means dinner is ready in under 40 minutes with almost no cleanup afterward.
  • The salmon stays moist and flaky while the vegetables caramelize beautifully, creating layers of flavor without any fussy technique.
  • It feels like a meal you'd order out, but it comes together in your own kitchen with ingredients you probably already have.
02 -
  • Don't skip the 10-minute head start for the vegetables, or the carrots will still be crunchy when the salmon is done.
  • Pat the salmon completely dry before brushing it with oil, otherwise the seasoning slides off and the surface stays pale instead of developing color.
  • Use a sheet pan large enough to give everything space, because overcrowding traps steam and you'll end up with soggy vegetables instead of caramelized ones.
03 -
  • Line your sheet pan with parchment paper instead of foil for easier cleanup and to prevent any metallic taste from touching the lemon.
  • If your salmon fillets have skin, place them skin-side down on the pan and the skin will peel right off after roasting.
  • Toss the vegetables halfway through their solo roast time if you want even more caramelization on all sides.
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