Salmon Sheet Pan Bake (Printable)

Oven-roasted salmon with colorful vegetables on a single pan, delivering a nutritious and flavorful dish.

# What you 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 an easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper until well blended.
03 - Spread the sliced vegetables evenly on the prepared sheet pan. Drizzle with half of the seasoned olive oil mixture and toss to coat thoroughly.
04 - Nestle the salmon fillets among the vegetables on the sheet pan. Brush the remaining olive oil mixture evenly over the fillets.
05 - Place the sheet pan in the preheated oven and roast for 18 to 20 minutes, until the salmon flakes easily with a fork and vegetables are tender.
06 - Remove from oven. Garnish with fresh parsley and lemon wedges if desired. Serve immediately.

# Helpful Hints:

01 -
  • Dinner comes together in under 40 minutes with barely any dishes to wash afterward.
  • The vegetables roast until they're sweet and caramelized, making even the pickiest eaters happier.
  • Salmon cooks gently enough that it stays moist despite sharing an oven with higher-heat vegetables.
02 -
  • Pat your salmon dry before adding the oil mixture so the surface can actually caramelize instead of steaming.
  • Cut your vegetables roughly the same size and thickness so they finish at the exact moment the salmon does—too much variation means something ends up overcooked.
  • Don't crowd the pan; if your sheet pan feels too full, use two pans or the vegetables will steam rather than roast.
03 -
  • If your salmon fillets are particularly thick, remove the vegetables from the pan after the first 12 minutes, stir them around, then add them back for the final 6 to 8 minutes—this prevents overshooting while the salmon finishes cooking.
  • Keep a spray bottle of cooking oil on hand for sheet pans; it prevents sticking far more effectively than hoping nothing adheres.
Go back