Sheet Pan Salmon and Veggies (Printable Version)
Savory salmon paired with roasted broccoli, tomatoes, and peppers for a vibrant, all-in-one dinner.
# Ingredients:
→ Seafood
01 -
4 salmon fillets (approximately 140–170 grams each)
→ Vegetables
02 -
2 cups broccoli florets
03 -
1 cup cherry tomatoes, halved
04 -
1 bell pepper, sliced
05 -
1 medium zucchini, sliced
→ Seasonings
06 -
2 tablespoons olive oil
07 -
2 cloves garlic, minced
08 -
1 teaspoon salt
09 -
0.5 teaspoon black pepper
10 -
1 teaspoon paprika
→ For Serving
11 -
Lemon wedges
12 -
Fresh herbs such as parsley or dill, chopped (optional)
# Steps:
01 -
Preheat the oven to 200°C to ensure an even roasting environment.
02 -
Combine broccoli florets, cherry tomatoes, sliced bell pepper, and sliced zucchini in a large mixing bowl.
03 -
Drizzle the vegetables with olive oil and add minced garlic, salt, black pepper, and paprika. Toss thoroughly until all the vegetables are evenly coated.
04 -
Spread the seasoned vegetables in a single layer on a large baking sheet, leaving space in the center for the salmon.
05 -
Place the salmon fillets in the center of the sheet pan. Drizzle with a small amount of olive oil and season lightly with additional salt and pepper if desired.
06 -
Transfer the sheet pan to the preheated oven and bake for 15 to 20 minutes, or until the salmon is opaque and flakes easily with a fork and the vegetables are tender and caramelized.
07 -
Remove from the oven and serve immediately, garnishing with fresh herbs and lemon wedges for brightness.
# Notes:
01 -
For enhanced flavor, allow the salmon to come to room temperature before baking and ensure the vegetables are spread in a single, uncrowded layer to promote even roasting.
02 -
Adjust baking time depending on the thickness of the salmon fillets; thinner pieces may require less time.