Salmon Sheet Pan Bake (Print Version)

Roasted salmon and vibrant vegetables combined on one pan for a simple, flavorful main course.

# Components:

→ 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

# Directions:

01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper in a small bowl.
03 - Arrange the sliced vegetables on the prepared pan and drizzle with half of the olive oil mixture; toss to coat evenly.
04 - Nestle the salmon fillets among the vegetables and brush them with the remaining olive oil mixture.
05 - Roast in the oven for 18 to 20 minutes until the salmon flakes easily and vegetables are tender.
06 - Remove from oven, garnish with fresh parsley and lemon wedges if desired, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks together on one pan, which means minimal cleanup and maximum flavor as the salmon and vegetables mingle.
  • The salmon stays moist and tender while the vegetables get just enough char to taste incredible, all in under 25 minutes.
02 -
  • Salmon thickness matters more than you'd think because a thin fillet cooks in 12 minutes while a thick one needs 22, and that difference means the difference between moist and dry.
  • Cut your vegetables roughly the same size so they finish at the same time, otherwise you end up with mushy peppers and crunchy broccoli instead of a balanced bite.
03 -
  • Bring your salmon to room temperature for 10 minutes before cooking so it cooks evenly from edge to center without the outside drying out.
  • If you're nervous about overcooking, pull the pan out when the salmon still looks slightly underdone in the thickest part because it keeps cooking from residual heat for a full minute after you remove it.
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