Salmon Sheet Pan Bake (Printable)

Savory salmon and colorful vegetables roasted on a single pan for a wholesome and effortless meal.

# What You Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz (170 g) each
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
05 - 1 teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon 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

# Step-by-Step Guide:

01 - Preheat the oven to 425°F. 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 - Arrange the sliced bell peppers, onion wedges, zucchini rounds, cherry tomatoes, and broccoli florets on the sheet pan. Drizzle with half of the seasoned olive oil mixture and toss to coat evenly.
04 - Place salmon fillets among the vegetables on the pan. Brush the fillets with the remaining olive oil mixture.
05 - Roast in the preheated oven for 18 to 20 minutes, or until the salmon flakes easily with a fork and vegetables are tender.
06 - Remove from oven, garnish with fresh parsley and lemon wedges if desired, and serve immediately.

# Expert Advice:

01 -
  • The salmon stays impossibly moist while the vegetables get those crispy, caramelized edges you can't replicate any other way.
  • It's genuinely ready in 35 minutes from start to plate, no hidden complexity lurking anywhere.
  • Cleanup is almost laughably easy—parchment paper means you're basically done the moment you eat.
02 -
  • Don't overcrowd the pan—if your vegetables are piled on top of each other, they'll steam instead of roast, and you'll miss that caramelized edge that makes this dish sing.
  • Every oven runs different, so start checking at 17 minutes; overcooked salmon becomes mealy and sad, and that's an easy mistake to make.
03 -
  • Pat your salmon dry before brushing with oil—moisture is the enemy of getting that slight firmness on the surface that makes it taste better.
  • Arrange salmon fillets in a single layer with at least an inch of space between them so hot air can circulate evenly and everything cooks at the same pace.
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