Sheet Pan Salmon with Roasted Vegetables
This effortless sheet pan dinner delivers perfectly flaky salmon with a golden crust alongside tender, caramelized vegetables, all cooked on a single pan. Ready in just 30 minutes, it's a complete, restaurant-quality meal that minimizes cleanup and maximizes flavor.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Small bowl
- Chef's knife
- Cutting board
- Paper towels
- Microplane or Zester
- citrus juicer
- Measuring spoons
- Tongs
Ingredients
- 1 pound baby potatoes or Yukon Gold potatoes, halved
- 2 cups broccoli florets
- 1 large red bell pepper, sliced into strips
- 1 medium red onion, cut into wedges
- 4 tablespoons extra virgin olive oil, divided
- 1 whole lemon, zested and juiced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, a generous pinch of salt, and a few cracks of black pepper. Spread them in a single layer on one half of the prepared baking sheet. Roast for 10 minutes.
- While the potatoes roast, pat the salmon fillets dry with paper towels. In a small bowl, combine the minced garlic, dried oregano, smoked paprika, lemon zest, and remaining 2 tablespoons of olive oil. Rub this mixture all over the salmon fillets.
- In the same large bowl, toss the broccoli, bell pepper strips, and red onion wedges with a drizzle of olive oil, salt, and pepper.
- After the potatoes have roasted for 10 minutes, remove the pan from the oven. Arrange the salmon fillets on the other half of the pan, skin-side down. Scatter the seasoned broccoli, peppers, and onions around the salmon and potatoes.
- Return the pan to the oven and roast for another 12-15 minutes, until the salmon is opaque and flakes easily with a fork, and the vegetables are tender and lightly charred.
- In the final 2 minutes of cooking, squeeze the juice of half a lemon over the salmon and vegetables. For a golden-brown top, switch the oven to broil for the last minute, watching carefully.
- Remove from the oven, let rest for 2 minutes, then serve immediately.
Notes
For best results, avoid overcrowding the pan to ensure vegetables roast rather than steam. If using softer vegetables like zucchini or cherry tomatoes, add them during the last 10 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a 350°F oven or microwave. For a flavor boost, try brushing the salmon with a honey-mustard glaze (2 tablespoons Dijon mustard + 1 tablespoon honey) during the last 5 minutes of cooking, or dollop with basil pesto after roasting.