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sheet pan salmon recipe.

 

Sheet Pan Salmon with Veggies (Easy & Healthy One-Pan Dinner)

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Serves: 4 | Calories per serving: ~480 kcal
Tags: #sheetpandinner #salmonrecipe #healthymeals #glutenfree #quickdinner

Why You’ll Love This Recipe

  • All-in-one dinner with salmon and veggies
  • Minimal cleanup – one pan only
  • Perfect for meal prep or weeknight meals
  • Packed with protein, omega-3s, and fiber

  •  “Healthy and delicious sheet pan salmon with roasted vegetables. Ready in just 30 minutes – the perfect weeknight dinner!”

Ingredients

For the Salmon:

  • 4 salmon fillets (4–6 oz each)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and pepper to taste

For the Vegetables:

  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 tablespoon olive oil
  • Salt and pepper

Instructions

  1. Preheat Oven
    Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.

  2. Prepare the Veggies
    Toss broccoli, bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread evenly on the sheet pan.

  3. Marinate the Salmon
    In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Brush over the salmon fillets.

  4. Assemble the Sheet Pan
    Push the veggies to the edges and place salmon fillets in the center of the pan, skin side down.

  5. Bake
    Bake for 18–20 minutes, or until salmon is cooked through and flakes easily with a fork. Broil the last 2 minutes for extra crispness (optional).

  6. Serve
    Serve hot with lemon wedges or over quinoa or rice for a complete meal.

Pro Tips

  • For crispier veggies, roast them for 5–7 minutes before adding salmon.
  • Add a pinch of red pepper flakes to the marinade for a little kick.
  • Line the pan with foil for easier cleanup.

Substitutions & Variations

  • Fish: Swap salmon for cod or trout.
  • Veggies: Use asparagus, Brussels sprouts, or cherry tomatoes.
  • Low-carb: Serve with cauliflower rice instead of regular grains.

Storage & Reheating

  • Store leftovers in an airtight container for up to 3 days.
  • Reheat in the oven or air fryer at 350°F to keep the salmon crisp.

FAQ

Can I use frozen salmon?
Yes, just thaw it completely and pat dry before seasoning.

Can I make it dairy-free or gluten-free?
This recipe is naturally both!

How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temp of 145°F (63°C).



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