Sheet Pan Salmon and Veggies Bowl (Print Version)

Tender roasted salmon with colorful veggies on one pan for quick weeknight meals.

# 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 Make It:

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, Italian herbs, salt, and pepper. Spread vegetables evenly on the sheet pan.
03 - Roast vegetables in 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 place 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 Tips:

01 -
  • Everything cooks at once, so you're genuinely done in under 45 minutes from start to cleanup.
  • The vegetables caramelize while the salmon stays tender, giving you that restaurant-quality contrast without any fussing.
  • It's naturally gluten-free and dairy-free, which means you can serve it to almost anyone without explanation or substitution stress.
02 -
  • Don't skip patting the salmon dry; moisture prevents browning and that golden exterior is where the flavor actually lives.
  • The vegetables need space to breathe on the pan or they'll steam themselves into mush instead of caramelizing into something magical.
03 -
  • Buy your salmon from a fishmonger or reputable counter if possible, and ask them to remove the skin if you don't want to deal with it; they'll do it perfectly in seconds.
  • Arrange your vegetables on the pan the night before in their raw state and refrigerate them; then you can just add the salmon 10 minutes into cooking and feel like dinner appeared effortlessly.
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