Save to Pinterest A vibrant, wholesome meal featuring succulent salmon fillets roasted alongside colorful vegetables, all brightened with fresh lemon and aromatic herbs. Perfect for a quick weeknight dinner with minimal cleanup.
This sheet pan meal has quickly become a favorite in my household for its ease and flavor combination.
Ingredients
- Fish: 4 salmon fillets (about 150 g each) skin on or off as preferred, 2 tablespoons olive oil, 1 lemon zested and juiced, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 2 teaspoons fresh parsley chopped, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
- Vegetables: 1 medium zucchini sliced into half moons, 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 small red onion cut into wedges, 200 g cherry tomatoes halved, 2 tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper
Instructions
- Preheat Oven:
- Preheat the oven to 220° C (425° F). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare Vegetables:
- In a large bowl toss zucchini bell peppers red onion and cherry tomatoes with 2 tablespoons olive oil oregano salt and pepper. Spread the vegetables evenly on the prepared baking sheet.
- Make Salmon Mixture:
- In a small bowl whisk together olive oil lemon zest lemon juice thyme parsley garlic powder salt and pepper for the salmon.
- Arrange Salmon:
- Pat salmon fillets dry with paper towels. Place them skin side down among the vegetables on the baking sheet. Brush or spoon the lemon herb mixture evenly over the tops of the fillets.
- Roast:
- Roast in the preheated oven for 18 20 minutes or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.
- Serve:
- Serve immediately garnished with extra fresh herbs and lemon wedges if desired.
Save to Pinterest This recipe always brings my family together around the table for a cozy delicious meal.
Required Tools
Large baking sheet, parchment paper or aluminum foil, mixing bowls, whisk or fork, knife and cutting board, pastry brush (optional)
Allergen Information
Contains fish (salmon). This recipe is naturally gluten free and dairy free. Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: 370 calories, 21 g total fat, 11 g carbohydrates, 33 g protein
Save to Pinterest With simple ingredients and easy steps this recipe makes for a delicious healthy weeknight meal.
Recipe Questions & Answers
- → Can other fish be used instead of salmon?
Yes, trout or cod are great alternatives that also hold up well to roasting alongside vegetables.
- → How to ensure the salmon stays moist while roasting?
Brushing the fillets with the lemon-herb mixture before roasting helps lock in moisture and enhances flavor.
- → What vegetables complement the salmon in this dish?
Zucchini, bell peppers, cherry tomatoes, and red onion provide a vibrant and flavorful vegetable mix that roasts evenly.
- → Can the cooking time vary with different vegetables?
Yes, heartier vegetables like potatoes or asparagus may require adjustments in roasting time to ensure tenderness.
- → What drinking options pair well with this meal?
A crisp Sauvignon Blanc complements the lemony and herbal notes beautifully, balancing the richness of the fish.