Sheet Pan Salmon and Veggies Bowl (Printable)

Tender roasted salmon with caramelized seasonal vegetables on a single sheet pan.

# 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

# How-To 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, dried Italian herbs, salt, and pepper. Spread vegetables evenly on the prepared sheet pan.
03 - Roast vegetables in the preheated oven for 10 minutes.
04 - Pat salmon fillets dry. Brush with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven. Move vegetables to create space and arrange salmon fillets among them.
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 -
  • One pan means one cleanup, which honestly might be the most delicious part of dinner.
  • The salmon cooks perfectly tender while the vegetables caramelize into something addictive, all in under 30 minutes.
  • It tastes indulgent enough for company but honest enough for a solo weeknight, no pretense required.
02 -
  • Don't skip drying the salmon—any moisture on the surface turns to steam and prevents browning, leaving you with a pale, steamed fillet instead of a roasted one.
  • Arrange your vegetables in a single layer with some space between pieces; they'll roast much better than if they're piled on top of each other sweating in steam.
  • The salmon continues cooking slightly after it comes out of the oven, so pull it when it's just barely opaque in the very center rather than waiting until it's fully cooked through.
03 -
  • Don't move things around on the pan once they're roasting—let them sit undisturbed so they develop that golden, caramelized exterior instead of steaming in their own juices.
  • If your salmon and vegetables finish at different times, remove the cooked ones to a plate and let the slower items keep roasting, then combine everything just before serving.
Go Back