Salmon Sheet Pan Bake (Printable Version)

Tender salmon and vibrant vegetables roasted together for an easy, wholesome meal.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz 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

# How to Make It:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Combine olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper in a small bowl, mixing thoroughly.
03 - Spread all prepared vegetables evenly on the sheet pan. Drizzle with half the olive oil mixture and toss gently to coat.
04 - Nestle salmon fillets among the vegetables on the pan. Brush the remaining olive oil mixture over the fillets.
05 - Place in the heated oven and roast 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 Advice:

01 -
  • One pan means one messy thing to wash, which somehow makes the whole meal feel like a win.
  • The salmon turns out tender and flaky every single time, even if you're not usually confident with fish.
  • Your kitchen smells incredible while it's cooking, and the presentation looks way more impressive than the effort required.
02 -
  • Don't overcrowd the pan with vegetables or they'll steam instead of roast; give them breathing room so they can caramelize at the edges.
  • Pat your salmon fillets dry before brushing with the oil mixture, or the moisture will prevent that beautiful golden surface from forming.
03 -
  • The parchment paper or foil isn't just about cleanup; it prevents the fish from sticking and keeps the bottom vegetables from burning while the tops roast.
  • If your salmon fillets are unusually thick, tent the whole pan loosely with foil for the first 10 minutes, then remove it so the salmon can finish cooking uncovered.
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