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Sheet Pan Salmon & Seasonal Veggies

Sheet Pan Salmon & Seasonal Veggies

28 minutesEasyServes 4

There's something so elegant yet simple about this meal—it makes me feel like I'm nourishing my body with exactly what it needs. The salmon comes out perfectly flaky every time, and those colorful roasted vegetables look like they came straight from a fancy restaurant. But the best part? It's all done on one pan, which means more time enjoying dinner with family and less time scrubbing dishes. This recipe taught me that healthy eating doesn't have to be complicated or time-consuming. Sometimes the most beautiful meals are also the simplest ones.

Ingredients

For the Salmon:

  • • 4 salmon fillets (6 oz each)
  • • 2 tbsp olive oil
  • • 2 cloves garlic, minced
  • • Zest and juice of 1 lemon
  • • 1 tsp dried dill
  • • 1/2 tsp paprika
  • • Salt and pepper to taste

For the Vegetables:

  • • 1 lb asparagus, trimmed
  • • 1 pint cherry tomatoes
  • • 1 red bell pepper, sliced
  • • 1 zucchini, sliced
  • • 2 tbsp olive oil
  • • 1 tsp Italian seasoning
  • • Salt and pepper to taste
  • • Lemon wedges for serving

Instructions

  1. 1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. 2. In a small bowl, mix olive oil, minced garlic, lemon zest, lemon juice, dill, paprika, salt, and pepper.
  3. 3. Pat salmon fillets dry and brush with half of the lemon-herb mixture. Set aside to marinate for 10 minutes.
  4. 4. Toss asparagus, cherry tomatoes, bell pepper, and zucchini with olive oil, Italian seasoning, salt, and pepper.
  5. 5. Arrange seasoned vegetables on one side of the prepared sheet pan in a single layer.
  6. 6. Roast vegetables for 10 minutes, then make space and add salmon fillets to the pan.
  7. 7. Continue roasting for 12-15 minutes until salmon flakes easily and vegetables are tender.
  8. 8. Check salmon doneness—internal temperature should reach 145°F.
  9. 9. Drizzle with remaining lemon-herb mixture and serve immediately with fresh lemon wedges.

Bre's Pro Tips

  • • Start vegetables first—they need more cooking time
  • • Don't flip the salmon—let it cook skin-side down
  • • Use seasonal vegetables for the best flavor
  • • Save leftovers for tomorrow's salad!
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