When the day winds down and the last thing you want is a mountain of dishes, this one sheet pan salmon with roasted vegetables steps in like a quiet hero. It’s the kind of meal that feels thoughtfully homemade but somehow effortless. The kitchen fills with the scent of garlic and herbs mingling with roasting vegetables. You might find yourself sneaking a taste of the slightly caramelized red onion or that tender zucchini just before plating. The salmon, with its crispy skin and flaky interior, is the kind of comfort that doesn’t ask for anything fancy. I usually get a little distracted by the lemon slices sizzling on top, their fragrance curling through the air, making the whole room feel warmer. Somewhere between setting the timer and wiping off the counter, the anticipation builds in a way that’s more about the quiet satisfaction than any rush.
Why You’ll Love It
- Everything cooks on one pan—less cleanup, more time to relax or scroll through your favorite recipes.
- The balance of roasted vegetables and salmon offers both comfort and nutrition without feeling heavy.
- The simplicity of the seasoning lets the natural flavors shine, though it’s simple—and that’s kind of the point.
- Perfectly timed roasting means the salmon stays tender, and the vegetables develop just the right amount of caramelization.
- It’s easy to adapt if you want to swap in other veggies or tweak seasonings without losing the essence of the meal.
If you’re worried about the timing or how crispy the skin gets, don’t stress—it’s forgiving and easy to adjust by a few minutes here or there.
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One Sheet Pan Salmon with Roasted Vegetables
- Total Time: 35 minutes
- Yield: 4 1x
Description
A simple and delicious one sheet pan meal featuring perfectly roasted salmon fillets alongside a medley of colorful vegetables. This easy recipe is perfect for a healthy weeknight dinner with minimal cleanup.
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 pound baby potatoes, halved
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 small red onion, cut into wedges
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
In a large bowl, combine the halved baby potatoes, red bell pepper pieces, yellow bell pepper pieces, zucchini slices, and red onion wedges.
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with garlic powder, dried Italian seasoning, salt, and pepper. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared sheet pan, leaving space in the center for the salmon fillets.
Place the sheet pan in the oven and roast the vegetables for 10 minutes.
While the vegetables begin roasting, pat the salmon fillets dry with paper towels. Brush both sides of the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper.
Remove the sheet pan from the oven after 10 minutes. Make space in the center of the pan and place the salmon fillets skin-side down.
Arrange lemon slices over the salmon fillets.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and sprinkle chopped fresh parsley over the salmon and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes
This recipe doesn’t call for anything fancy in terms of equipment—just a sturdy sheet pan and maybe parchment paper to keep things simple. I often serve this with a fresh green salad or some crusty bread, which makes it feel a bit more special without extra work. Sometimes I swap out the baby potatoes for sweet potatoes or add a handful of cherry tomatoes for a burst of sweetness, though I haven’t tested all these variations thoroughly. If you like a bit of heat, a sprinkle of red pepper flakes before roasting could add a nice kick without overpowering the other flavors.
FAQ
Can I use frozen salmon?
It’s best to use fresh or fully thawed salmon for even cooking and texture, but if you’re in a pinch, just be sure to adjust cooking times accordingly.
What if I don’t have all these vegetables?
Feel free to mix and match what you have on hand—carrots, asparagus, or green beans would work well.
How do I know when the salmon is done?
The flesh should flake easily with a fork and look opaque throughout.
Ready to simplify dinner without sacrificing flavor? Give this one sheet pan salmon with roasted vegetables a try tonight—you might just find yourself reaching for this recipe again and again.