Salmon Sheet Pan Bake (Printable)

Tender salmon and colorful vegetables roasted together on one pan for simple, healthy cooking.

# What You’ll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1 tsp dried dill or 1 tbsp fresh dill, chopped
05 - 1 tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp 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 foil for easy cleanup.
02 - Combine olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper in a small bowl.
03 - Spread all chopped vegetables evenly on the prepared sheet pan. Drizzle with half of the olive oil mixture and toss to coat.
04 - Nestle salmon fillets among the vegetables on the pan. Brush the fillets with the remaining olive oil mixture.
05 - Bake in the preheated oven for 18 to 20 minutes, or until salmon flakes easily and vegetables are tender.
06 - Remove from oven. Garnish with fresh parsley and lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • One pan means one thing to wash, and honestly that alone makes weeknight cooking infinitely less daunting.
  • The salmon comes out so tender it practically melts, while the vegetables get these caramelized edges that make you forget you're eating healthy.
  • You can prep everything in fifteen minutes and have dinner on the table before you'd normally order takeout.
02 -
  • Don't overcrowd your vegetables or they'll steam instead of roast—if your pan looks full, you're doing it right.
  • Salmon thickness varies wildly, so start checking at 16 minutes if your fillets look thinner than expected; overcooked salmon goes from tender to chalky in about two minutes.
  • Line your pan every single time because cleanup is the real victory here, and nobody wants to scrub caramelized salmon residue.
03 -
  • Cut vegetables to roughly the same size so they finish at the same time; pieces that are too large will still be firm while thin pieces turn to mush.
  • If your salmon fillets are thicker than an inch, start checking at the 15-minute mark because oven temperatures vary and nobody wants to guess when it's done.
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