Salmon Sheet Pan Bake (Printable Version)

Tender salmon and colorful vegetables roasted together for a simple, wholesome dinner.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Combine olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper in a small bowl; stir well.
03 - Arrange sliced vegetables evenly on the prepared sheet pan. Drizzle with half of the seasoned olive oil mixture and toss to coat thoroughly.
04 - Nestle salmon fillets among the vegetables. Brush the remaining olive oil mixture over the salmon.
05 - Bake in the preheated oven for 18 to 20 minutes until salmon flakes easily with a fork and vegetables are tender.
06 - Remove from oven. Optionally garnish with fresh parsley and lemon wedges. Serve immediately.

# Additional Tips::

01 -
  • Everything cooks together in about 20 minutes, which means you can go from raw ingredients to dinner without the usual kitchen chaos.
  • The sheet pan method isn't just convenient—it lets the salmon stay moist while the vegetables get these gorgeous caramelized edges that taste way better than steamed.
  • One pan to wash means you can actually enjoy your meal instead of staring at a pile of cookware.
02 -
  • Don't skip the step of separating the oil mixture and using it in two parts—this technique ensures the delicate salmon doesn't over-cook from the direct seasoning while the vegetables get a full coating to help them caramelize.
  • The difference between a moist salmon and a dry one is about three minutes, so set a timer and don't wander off to check your phone; that's how you end up with a firmly cooked fish instead of a flaky one.
03 -
  • Pat the salmon fillets dry with paper towels before seasoning them so the oil sticks properly instead of sliding off moisture—this tiny detail makes a real difference in how evenly they cook.
  • If your vegetables are different sizes, chop the slower-cooking ones (like broccoli stems) smaller and the quick-cooking ones (like cherry tomatoes) larger so everything finishes at the same time.
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