Sheet Pan Salmon and Vegetables

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients (Serves 4):

4 salmon fillets (skin on or off)

2 tablespoons olive oil

1 teaspoon garlic powder or 2 cloves minced garlic

1 lemon (zested and sliced)

Salt and pepper to taste

1 teaspoon dried herbs (like thyme, oregano, or Italian seasoning)

Vegetables (choose 3–4 of these):

1 cup broccoli florets

1 cup cherry tomatoes

1 red bell pepper, sliced

1 zucchini, sliced

1 carrot, sliced

1 red onion, cut into wedges

1 cup green beans

 

‍ Instructions:

1. Preheat oven to 200°C (400°F).

2. Line a baking sheet with parchment paper or foil for easy cleanup.

3. Toss the vegetables in 1 tbsp olive oil, salt, pepper, and half the herbs. Spread them on the pan.

4. Roast vegetables alone for 10 minutes (they take longer than salmon).

5. Meanwhile, season salmon with salt, pepper, garlic, herbs, lemon zest, and drizzle with the rest of the olive oil.

6. Remove pan from oven, place salmon fillets among the vegetables. Top each with a lemon slice.

7. Return to oven and bake for another 12–15 minutes, or until salmon is cooked through and flakes easily with a fork.

8. Optional: Broil for 2–3 minutes at the end for a golden top.

Serving Suggestions:

Serve with rice, quinoa, or roasted potatoes.

Drizzle with a little balsamic glaze or a squeeze of fresh lemon.