Sheet Pan Salmon and Veggies

Hi there, food lover! 👋 Ready to make something healthy, colorful, and bursting with flavor? This Sheet Pan Salmon and Veggies recipe is your one-pan ticket to a nutritious dinner that’s as simple as it is satisfying. 🌈🐟

Imagine tender, flaky salmon fillets roasted to perfection alongside a medley of vibrant veggies — think juicy bell peppers, crisp broccoli, and sweet carrots — all kissed with olive oil, garlic, and lemon. 🍋✨ With this recipe, you’ll have minimal cleanup and maximum flavor, perfect for those busy weeknights when you still want something wholesome and home-cooked.

This dish celebrates the beauty of simplicity, echoing the traditional art of roasting where ingredients speak for themselves. Whether you’re cooking for family, friends, or just yourself, it’s a true heartwarming meal that brings comfort and health to your table. Let’s get cooking, shall we? 👩‍🍳💛

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Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each, skin-on or skinless)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• Lemon slices, for garnish

For the Veggies:

• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup baby carrots, halved lengthwise
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste

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Step-by-Step Directions

1. Preheat and Prepare the Pan:
   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Marinate the Salmon:
   In a small bowl, whisk together olive oil, garlic, lemon juice, Dijon mustard, salt, pepper, and paprika. Brush this mixture evenly over each salmon fillet. Let the fillets rest while you prepare the vegetables.
3. Season the Vegetables:
   In a large bowl, combine broccoli, bell peppers, zucchini, and carrots. Drizzle with olive oil and sprinkle with garlic powder, thyme, salt, and pepper. Toss well to coat evenly.
4. Arrange on the Sheet Pan:
   Spread the vegetables evenly on the sheet pan, leaving space in the center or corners for the salmon fillets. Place salmon skin-side down.
5. Roast to Perfection:
   Bake for 15–18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender-crisp. If you prefer a little char, broil for the last 2 minutes.
6. Add a Finishing Touch:
   Squeeze a bit of fresh lemon juice over the top and garnish with lemon slices or chopped parsley for brightness.
7. Serve and Enjoy!
   Serve hot, directly from the pan for that rustic, family-style feel. Pair it with brown rice or quinoa for a heartier meal if you like.

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Nutritional Information

⏰ Prep Time: 10 minutes
🔥 Cooking Time: 18 minutes
⏳ Total Time: 28 minutes
🍽️ Servings: 4

⚡ Calories per serving: 390 kcal
🥦 Protein: 35g
🍚 Carbohydrates: 14g
💧 Fat: 22g
💪 Saturated Fat: 3g
🍋 Fiber: 4g
🧂 Sodium: 320mg
❤️ Cholesterol: 85mg
🌿 Sugar: 6g

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Bon appétit and happy cooking! 👩🍳🍽️