Sheet Pan Salmon and Veggies Bowl (Printable)

Roasted salmon and colorful vegetables on one sheet pan for an easy weeknight dinner.

# What You’ll Need:

→ 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 ½-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into ½-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

14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving

# How To Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, salt, and pepper. Spread evenly on the sheet pan.
03 - Roast vegetables in the preheated oven for 10 minutes.
04 - Pat salmon fillets dry. Brush with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven. Move vegetables aside 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 parsley, and serve with lemon wedges.

# Top Tips:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to actually enjoy your evening.
  • The salmon stays moist and flaky while the vegetables get these sweet, caramelized edges that taste way better than any steamed version.
  • It feels restaurant-quality but comes together faster than most takeout would arrive at your door.
02 -
  • Don't skip patting the salmon dry because that moisture is the difference between flaky salmon and dense, overcooked salmon, and I learned this the hard way after my third attempt.
  • The vegetables need that full ten minutes alone to actually start caramelizing, and rushing this step by adding the salmon too early means you end up with steamed vegetables instead of roasted ones.
03 -
  • Use a large sheet pan with raised edges so oil and vegetable juices don't spill all over your oven, and honestly it's the one tool that makes this whole concept actually functional.
  • If your pan is crowded, the vegetables will steam instead of roast, so resist the urge to pile everything together thinking you're saving time, because you're actually working against yourself.
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