Sheet Pan Baked Salmon and Vegetables
Salmon fillets roast with zucchini, bell pepper, and tomatoes in a lemon-garlic coating for a balanced weeknight dinner with little cleanup.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeThis is a simple American-style sheet pan salmon dinner: fillets and quick-cooking vegetables roasted together until the fish is just flaky and the vegetables are tender. The flavors are familiar and clean, with lemon, garlic, olive oil, and oregano.
This version works because the vegetables are cut to roast in the same time as the salmon, and the fish is baked only until just done so it stays moist. Use center-cut fillets if you can, since thinner tail pieces cook faster and may need to come out a few minutes early.
Ingredients
- 4 salmon fillets, 6 oz each (680 g total)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium zucchini, sliced into 1/2-inch rounds (200 g)
- 1 medium bell pepper, sliced (150 g)
- 1 tbsp (4 g) chopped fresh parsley, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (200°C) and line a large sheet pan or baking tray with parchment paper for easier cleanup.
- 2
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper until combined.
- 3
Place the salmon fillets skin-side down on one side of the sheet pan and brush them with about half of the lemon-garlic mixture.
- 4
Arrange the cherry tomatoes, zucchini, and bell pepper on the other side of the pan. Toss the vegetables with the remaining lemon-garlic mixture until lightly coated and spread them into a single layer.
- 5
Bake on the middle rack for 15-20 minutes, until the salmon is opaque and flakes easily at the thickest part and the vegetables are tender with a few browned edges. If your fillets are thin, start checking at 12-14 minutes.
- 6
Let the salmon rest on the pan for 2-3 minutes so the juices settle, then scatter over the parsley, if using, and serve warm.
Tips for the Best Sheet Pan Baked Salmon and Vegetables
- Cut the zucchini and bell pepper into fairly even pieces so they finish at the same time; very thick pieces can stay undercooked while the salmon is ready.
- Do not overbake the salmon. It should look opaque and separate into flakes with gentle pressure; if white albumin is pooling heavily on top, it has likely gone a bit too far.
- For more color on the vegetables, roast them on a large pan with space between the pieces. Crowding makes them steam instead of brown.
- You can swap the oregano for dried thyme or dill, but keep the lemon, garlic, and olive oil balance the same for a similar style of dish.
- To get a head start, mix the lemon-garlic oil and slice the vegetables up to 1 day ahead; refrigerate separately until ready to cook.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven or in short bursts in the microwave until just warmed through, since salmon can dry out if overheated. The vegetables will soften further after storage. Freezing is not ideal for the vegetables, but the cooked salmon can be frozen for up to 1 month.
Frequently Asked Questions
How do I know when baked salmon is done?
The salmon is done when the flesh turns opaque and flakes easily at the thickest part with a fork. For a more precise check, the center should reach 125-130°F (52-54°C) for moist salmon or 145°F (63°C) for fully cooked salmon.
Can I use frozen salmon fillets?
Yes, but thaw them fully and pat them dry before baking so the surface can roast instead of steam. Excess moisture will also dilute the seasoning.
Can I use other vegetables?
Yes. Asparagus, green beans, broccoli florets, or thin red onion slices work well, but choose vegetables that roast in about 15-20 minutes at 400°F (200°C).
Should I bake salmon covered or uncovered?
For this recipe, bake it uncovered. Leaving it uncovered helps the vegetables brown and keeps the salmon from steaming.
Quick Info
Prep Time
15 min
Cook Time
20 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
