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Sheet Pan Salmon with Vegetables

A quick, balanced meal featuring crispy salmon and caramelized vegetables, all prepared on one sheet pan in just 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 2 tbsp olive oil for drizzling
  • 4 fillets salmon skin-on, about 6 oz each
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly ground
  • 1 lb broccoli florets cut into bite-sized pieces
  • 1 cup bell peppers sliced into strips
  • 1 cup zucchini sliced into half-moons
  • 1 tsp garlic powder for seasoning
  • 1 tbsp lemon juice freshly squeezed

Instructions
 

  • Preheat your oven to 450°F (232°C). This high temperature is crucial for crisping the salmon skin and caramelizing the vegetables.
  • On a large sheet pan, drizzle olive oil evenly. Arrange salmon fillets skin-side down on one side of the pan.
  • Season salmon with salt and black pepper. The salt helps draw out moisture, aiding in a crispy finish.
  • In a bowl, toss broccoli, bell peppers, and zucchini with remaining olive oil, garlic powder, salt, and pepper.
  • Spread the vegetables on the other side of the sheet pan, ensuring they are in a single layer for even roasting.
  • Roast in the preheated oven for 10-12 minutes. The salmon should flake easily with a fork and the skin should be crisp.
  • Check vegetables for tenderness; they should be slightly caramelized with crisp edges.
  • Remove from oven and drizzle lemon juice over salmon and vegetables before serving. This brightens the dish and balances flavors.

Notes

For a more intense flavor, marinate the salmon in olive oil, lemon juice, and herbs for 30 minutes before cooking.