Sheet Pan Salmon and Veggies Bowl (Printable)

Roasted salmon with colorful seasonal vegetables on a single sheet pan for effortless weeknight dining.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets (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 1/2-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into 1/2-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

# Step-by-Step:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, salt, and pepper. Spread evenly on the 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, creating space as needed.
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 fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is as simple as crumpling parchment paper and calling it done.
  • The vegetables get deeply caramelized while the salmon stays tender and flaky, giving you restaurant flavor without the fuss.
  • Its flexible enough to use whatever vegetables are sitting in your crisper drawer, so nothing goes to waste.
  • You can have dinner on the table in 40 minutes flat, even on your most frazzled evenings.
02 -
  • Pat the salmon fillets bone dry before seasoning, or the moisture will prevent them from getting that lightly crisped surface.
  • Dont skip the 10 minute head start for the vegetables, because the carrots and onions need extra time to soften while the salmon cooks perfectly in 12 to 15 minutes.
  • If your sheet pan is too crowded, the vegetables will steam instead of roast, so use two pans if you need to or cut the recipe in half.
  • Check the salmon at the 12 minute mark by gently pressing it with a fork: it should flake easily but still look moist in the center.
03 -
  • Invest in good parchment paper: it makes cleanup instant and prevents the vegetables from sticking or burning on the edges.
  • If your salmon fillets are different thicknesses, place the thickest ones toward the center of the pan where the heat is most intense.
  • Let the finished pan rest for a minute or two before serving so the juices redistribute and the salmon stays moist when you plate it.
  • A light white wine like Sauvignon Blanc or a crisp Pinot Grigio pairs beautifully and echoes the lemon and herb flavors in the dish.
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