Sheet Pan Salmon and Veggies Bowl (Print View)

Roasted salmon and colorful vegetables cook together on one pan for an easy, healthy weeknight meal.

# Components:

→ Fish

01 - 4 salmon fillets, skinless (5-6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper to taste

→ Vegetables

05 - 1 medium red onion, cut into wedges
06 - 2 medium carrots, sliced into ½-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into ½-inch half-moons
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving

# Preparation Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, salt, and pepper. Spread vegetables evenly on the prepared sheet pan.
03 - Roast vegetables in preheated oven for 10 minutes.
04 - Pat salmon fillets dry with paper towels. Brush with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven. Arrange salmon fillets among the vegetables, moving vegetables aside as needed to create space.
06 - Return pan to oven and roast for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender and caramelized.
07 - Remove from oven, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to actually sit down and enjoy your meal instead of scrubbing dishes.
  • The vegetables get these caramelized edges that taste almost sweet, and they soak up all the savory flavors from the salmon as it roasts.
  • You can swap in whatever vegetables are lurking in your crisper drawer, so it never gets boring and you waste less food.
  • It looks impressive enough to serve to guests but is so simple that you can make it on autopilot after a long day.
02 -
  • If your salmon fillets are thicker than an inch, they might need an extra 3 to 5 minutes in the oven, so check them with a fork to make sure they flake easily before pulling the pan out.
  • Don't overcrowd the sheet pan or the vegetables will steam instead of roast, and you'll miss out on those delicious caramelized edges that make this dish so good.
  • Pat the salmon completely dry before seasoning it, because any surface moisture will prevent it from developing a nice texture and can make it taste watery.
03 -
  • Invest in a good-quality sheet pan that won't warp under high heat, because a warped pan causes uneven cooking and can make your vegetables cook inconsistently.
  • If your salmon fillets have skin, roast them skin-side down and the skin will peel off easily after cooking, leaving you with perfectly tender fish.
  • Toss the vegetables halfway through their initial 10-minute roast if you want even more caramelization, though I usually skip this step when I'm feeling lazy and it still turns out great.
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