Go Back
- 4 salmon fillets (about 6 ounces each) - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 bell pepper (red or yellow), sliced - 1 medium zucchini, sliced - 3 tablespoons olive oil - 2 teaspoons garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste In this recipe, I focus on fresh and healthy ingredients. Salmon is not just tasty; it is rich in omega-3 fatty acids. These are good for your heart. I use bright vegetables like broccoli and bell peppers. They add color and nutrients to the dish. - Fresh parsley - Lemon wedges After baking, I love to add fresh parsley. It makes the dish look nice and bright. Lemon wedges add a punch of flavor. Just squeeze some juice over the salmon and veggies. It really brings the meal to life! You can find the full recipe at the top. 1. Preheat the oven Begin by preheating your oven to 425°F (220°C). This high heat helps cook the salmon and vegetables quickly. 2. Prepare the vegetables In a large bowl, toss together 2 cups of broccoli florets, 1 cup of halved cherry tomatoes, 1 sliced bell pepper, and 1 sliced medium zucchini. Drizzle 2 tablespoons of olive oil over the mix. Add 2 teaspoons of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and season with salt and pepper. Mix well to coat the veggies. 3. Season the salmon Pat 4 salmon fillets dry with a paper towel. Place them on the sheet pan next to the veggies. Drizzle 1 tablespoon of olive oil over the salmon. Season it lightly with salt and pepper. 1. Arrange ingredients on the sheet pan Spread the seasoned vegetables on one side of the sheet pan, leaving space for the salmon on the other side. This layout helps everything cook evenly. 2. Baking time and temperature Place the sheet pan in the preheated oven. Bake for 15-20 minutes. The salmon should look opaque and flake easily when done. The veggies will be tender and slightly caramelized. 3. Checking for doneness To check if the salmon is done, use a fork to see if it flakes. If it does, it's ready to eat. If not, give it a few more minutes. Keep an eye on the veggies; they should look golden. Enjoy this simple yet tasty meal from the Full Recipe! To choose fresh salmon, look for bright, shiny skin. The flesh should have a nice pink color. Avoid fish that smells strong or has brown spots. Fresh salmon should smell like the ocean, not fishy. Seasoning is key for great flavor. Use salt and pepper to enhance the taste. Smoked paprika adds a nice, smoky touch. Garlic powder gives a warm, rich flavor. Always season both the salmon and the vegetables for a balanced taste. Set your oven to 425°F (220°C). This high heat cooks the salmon quickly and gives veggies a nice char. A hot oven helps create a crispy outside while keeping the inside tender. For veggies, cut them into equal sizes. This way, they cook evenly. Broccoli and bell peppers will crisp up nicely. Zucchini cooks fast, so cut it thicker to avoid mushy pieces. Toss them well in oil and spices to coat evenly for the best texture. For the full recipe, check the detailed instructions provided earlier. {{image_2}} You can switch out vegetables based on what you like or what is fresh. Seasonal veggies add great taste. Try asparagus in spring or Brussels sprouts in fall. You can also use root veggies like carrots and sweet potatoes. Mix in colorful additions for a fun look. Use purple cabbage or orange carrots. The more colors, the better your meal looks! Adding different herbs and spices changes the dish's flavor. Try dill for a fresh taste. Use thyme for earthiness. A squeeze of fresh lemon juice lifts the flavor. Marinades also make the salmon special. Combine soy sauce, honey, and garlic for a sweet and savory mix. Let the salmon soak in this blend for an hour before cooking. You can find more in the Full Recipe. After enjoying your salmon and veggies, store leftovers right. Place them in an airtight container. Make sure to refrigerate them within two hours. This keeps your food safe. Leftovers last up to three days in the fridge. If you want to keep them longer, try freezing. Wrap each portion tightly in plastic wrap and then in foil. This helps avoid freezer burn. You can freeze leftovers for up to three months. For reheating, the oven works best. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture. Heat for about 10-15 minutes. This step ensures the meal tastes fresh. You can also use the microwave. Place food on a microwave-safe plate. Heat in short bursts of 30 seconds. Check often to avoid overcooking. Always aim to keep the salmon moist and tender. Don’t forget to enjoy with fresh lemon juice for added flavor. For the full recipe, check out the detailed instructions above. How long to cook salmon on a sheet pan? I cook salmon on a sheet pan for 15 to 20 minutes. The time depends on the thickness of the fillets. When done, the salmon should flake easily with a fork. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. Just ensure to thaw it first. Thawing helps the salmon cook evenly. Is sheet pan salmon healthy? Sheet pan salmon is a healthy choice. It is rich in omega-3 fatty acids, which are good for your heart. The vegetables add fiber and vitamins, making it a balanced meal. What are the health benefits of salmon? Salmon offers many health benefits. It supports brain health, boosts immunity, and improves skin health. Eating salmon regularly can also help lower the risk of chronic diseases. For a full recipe, check out the Sheet Pan Salmon Delight with Veggies. This article covered how to make a tasty sheet pan salmon dish. You learned about key ingredients like salmon, fresh veggies, and good seasonings. Following the steps helps you cook perfectly every time. I shared tips to choose fresh salmon and make your veggies pop. Remember, you can add your favorite flavors or store leftovers easily. Cooking salmon this way is simple and fun. With practice, you’ll impress your family and friends with your skills. Enjoy every bite!

Sheet Pan Salmon and Vegetables

Get ready for a tasty and healthy dinner with this Sheet Pan Salmon Delight with Veggies! This easy recipe combines succulent salmon fillets with vibrant veggies like broccoli, cherry tomatoes, bell peppers, and zucchini, all seasoned to perfection. Perfect for busy weeknights, it’s ready in just 25 minutes! Click to discover how to create this delicious meal that will impress your family and friends. Enjoy fresh flavors and easy cleanup!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (about 6 ounces each)

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), sliced

1 medium zucchini, sliced

3 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Lemon wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine the broccoli, cherry tomatoes, bell pepper, and zucchini. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, smoked paprika, oregano, salt, and pepper. Toss to coat the vegetables evenly.

      Spread the vegetables out on one side of the prepared sheet pan, leaving space for the salmon fillets.

        Pat the salmon fillets dry with a paper towel and place them on the other side of the sheet pan. Drizzle the remaining tablespoon of olive oil over the salmon and season with salt and pepper.

          Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

            Remove from the oven and let cool for a minute before serving.

              Squeeze fresh lemon juice over the salmon and vegetables for an extra burst of flavor.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4

                  - Presentation Tips: Serve the salmon and vegetables directly from the sheet pan or transfer to individual plates. Garnish with freshly chopped parsley and a lemon wedge for a pop of color.