Sheet Pan Salmon and Veggies Bowl (Print version)

Crispy roasted salmon with colorful seasonal vegetables on a single sheet pan for easy prep and cleanup.

# What You'll Need:

→ Fish

01 - 4 salmon fillets, skinless, 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 ½-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into ½-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 and Serving

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, dried Italian herbs, salt, and pepper. Spread vegetables evenly on the prepared sheet pan.
03 - Roast vegetables in preheated oven for 10 minutes.
04 - Pat salmon fillets dry with paper towels. Brush with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven after 10 minutes. Arrange salmon fillets among the roasted vegetables.
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 fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on a single pan, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The salmon emerges silky and buttery while the vegetables caramelize into something surprisingly sweet and savory at once.
  • It feels fancy enough for company but honest enough for a Tuesday night when you're tired and hungry.
02 -
  • Pat your salmon dry before seasoning—I learned this the hard way when my first attempt turned out steamed instead of caramelized, and it changed everything about how this dish turns out.
  • Don't skip the ten-minute head start for vegetables; that head start is what gives them time to soften while the salmon cooks through, rather than everything finishing at different times.
03 -
  • Temperature matters more than time—a reliable oven thermometer takes the guesswork out of whether your salmon is done, and prevents that sad overcooked fishiness.
  • Buy salmon from a fishmonger if you can, not the pre-packaged grocery store version; the difference in flavor and texture is something your taste buds will immediately notice.
Go back