Sheet Pan Salmon
This Sheet Pan Salmon recipe is the ultimate solution for busy weeknights or elegant, easy entertaining. With minimal prep and cleanup, this vibrant dish is packed with juicy salmon, roasted seasonal vegetables, and bold, zesty flavors—all roasted to perfection on a single pan.
Servings 4
Calories 420kcal
Cost $18–$22
Ingredients
- 4 salmon fillets 6 oz each, skin-on or skinless
- 1 tablespoon olive oil plus more for drizzling
- 1 lemon zested and sliced into rounds
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 red bell pepper sliced
- 1 zucchini sliced into half-moons
- 1 red onion cut into wedges
- 1 cup cherry tomatoes halved
- 1 tablespoon fresh parsley chopped (for garnish)
- Optional: red pepper flakes for heat or a dollop of pesto for serving
Instructions
- Start by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Lightly drizzle the surface with olive oil to prevent sticking and enhance flavor.
- Place the salmon fillets on the sheet pan, skin-side down if applicable. Drizzle each fillet with olive oil, then season with salt, pepper, garlic powder, and paprika. Top each with a lemon slice and a pinch of lemon zest for brightness.
- In a mixing bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with a tablespoon of olive oil, salt, and pepper. Arrange the vegetables around the salmon on the sheet pan, leaving space for even roasting.
- Roast in the preheated oven for 18–20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender with crispy edges. If you like the veggies extra roasted, you can remove the salmon after 16–18 minutes and continue roasting the veggies for an additional 5 minutes.
- Once cooked, remove the pan from the oven and let it rest for a few minutes. Sprinkle chopped parsley and, if desired, red pepper flakes over the top for extra flavor and color.
- Use a spatula to gently lift the salmon and transfer to plates alongside the roasted vegetables. Serve with lemon wedges or a drizzle of your favorite sauce like tzatziki or a garlic yogurt dressing.
Notes
Use Similar-Sized Salmon Fillets
Choosing fillets of equal thickness ensures even cooking. If the sizes vary, you risk overcooking thinner pieces before the thicker ones are done. Dry the Salmon First
Patting the fillets dry before seasoning helps the spices stick and allows the salmon to roast rather than steam. This leads to better browning and texture. Don’t Overcrowd the Pan
Make sure vegetables and salmon have a little breathing room on the pan. Overcrowding causes steaming, which prevents that delicious golden-roasted finish. Add a Finish Sauce
While the dish is delicious as-is, a finishing drizzle of lemon-tahini sauce, yogurt-herb dressing, or chimichurri takes it to the next level.
Choosing fillets of equal thickness ensures even cooking. If the sizes vary, you risk overcooking thinner pieces before the thicker ones are done. Dry the Salmon First
Patting the fillets dry before seasoning helps the spices stick and allows the salmon to roast rather than steam. This leads to better browning and texture. Don’t Overcrowd the Pan
Make sure vegetables and salmon have a little breathing room on the pan. Overcrowding causes steaming, which prevents that delicious golden-roasted finish. Add a Finish Sauce
While the dish is delicious as-is, a finishing drizzle of lemon-tahini sauce, yogurt-herb dressing, or chimichurri takes it to the next level.