Baked Salmon with Roasted Vegetables
This baked salmon with roasted vegetables is a wholesome, fuss-free sheet pan meal that's bursting with flavor. With flaky, tender salmon and caramelized, perfectly seasoned veggies, it’s a balanced and colorful dish ideal for busy weeknights, meal prep, or a healthy dinner party option. Bonus? Cleanup is minimal.
Equipment
- Large sheet pan or baking tray
- Parchment paper or silicone baking mat (optional)
- Sharp knife & cutting board
- Mixing bowls
- Oven mitts
- Meat thermometer (optional but recommended)
Ingredients
For the Salmon:
- 4 salmon fillets (4–6 oz each, skin-on or skinless)
- 1 tbsp olive oil
- 1 lemon (zested and juiced)
- 2 garlic cloves, minced
- Salt and freshly ground pepper, to taste
- 1 tsp dried herbs (thyme, dill, or Italian seasoning)
For the Roasted Vegetables:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small red onion, sliced
- 2 carrots, peeled and cut into sticks
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional: ½ tsp smoked paprika or cumin for extra flavor
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease with olive oil.
- Prepare the vegetables:In a large bowl, toss all the vegetables with olive oil, salt, pepper, and optional spices. Spread them out evenly on the sheet pan, leaving space in the center for the salmon.
- Season the salmon:In a small bowl, mix olive oil, lemon juice and zest, garlic, dried herbs, salt, and pepper. Rub this mixture over the salmon fillets.
- Arrange the salmon on the pan:Nestle the fillets among the vegetables. For denser veggies (like carrots), consider starting them 5–10 minutes early before adding the salmon.
- Bake for 20–25 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C).
- Optional: Broil for 2–3 minutes at the end for crispy edges, watching closely to avoid burning.
- Serve immediately with your favorite grain or sauce, or store for meal prep.
Notes
- Salmon tip: Pat salmon dry before seasoning to help it sear better in the oven.
- Veggie variation: Use whatever’s in season—Brussels sprouts, asparagus, or squash work great.
- For meal prep: Divide into containers with cooked grains for balanced lunches.
- Diet-friendly: This recipe is naturally gluten-free, Whole30-, Paleo-, and Keto-friendly (just skip any starchy sides).
- Leftovers: Keep refrigerated in airtight containers for 3–4 days. Best reheated in the oven or skillet.