Salmon Sheet Pan Bake (Printable)

Tender salmon fillets roasted with colorful vegetables on a single pan for easy, healthy cooking.

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

# Expert Tips:

01 -
  • One pan means one thing to wash, and honestly, that alone has changed my weeknight life.
  • The lemon-dill combination is subtle enough to let the salmon shine but flavorful enough that you won't miss complicated sauces.
  • It's the kind of meal that looks restaurant-quality when plated but takes barely more effort than ordering takeout.
02 -
  • Don't overcrowd the pan, or your vegetables will steam instead of roast, and you'll lose that caramelized sweetness that makes this dish sing.
  • The salmon continues cooking slightly after you remove it from the oven, so pull it out when it's just barely opaque in the center to avoid the tragedy of dry fish.
03 -
  • Pat your salmon fillets completely dry before seasoning so they get a gentle crust instead of steaming in their own moisture.
  • Cut all your vegetables roughly the same size so they finish roasting at the same time, eliminating overcooked or undercooked pieces.
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