Sheet Pan Salmon and Veggies Bowl (Printable Version)

Roasted salmon fillets with colorful seasonal vegetables on a single sheet pan for effortless weeknight dining.

# 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 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 & 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 onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, salt, and pepper. Spread vegetables evenly across the sheet pan.
03 - Roast vegetables in 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. Make space among vegetables and arrange salmon fillets on the pan.
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 chopped parsley over the dish and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time doing literally anything else.
  • The salmon turns out silky and tender while the vegetables caramelize into sweet, charred little bites.
  • It's naturally gluten-free and dairy-free, so you don't have to explain anything to anyone or stress about hidden ingredients.
  • Honestly, it looks fancy enough to serve to guests but tastes like comfort food.
02 -
  • Wet salmon steams instead of roasts—this single detail separates mushy salmon from silky salmon, and it's worth the 30 seconds to pat it dry.
  • Don't skip the 10-minute head start for vegetables; that timing trick is what makes everything finish together instead of leaving you with raw carrots and overcooked salmon.
03 -
  • If your salmon is thicker than usual, tent it loosely with foil after it's been in the oven for about 10 minutes to prevent the outside from overcooking while the center catches up.
  • Taste one of the vegetables before you pull the pan out—if they're tender but still have some bite, everything is perfectly done; if they feel soft and almost mushy, you've hit the limit of what they can take.
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