Description

This Sheet Pan Salmon with Roasted Vegetables is a delightful dish that combines flavor and ease. With fresh salmon fillets and vibrant vegetables, prep takes just minutes and cooking is a breeze. It’s an ideal choice for a wholesome weeknight dinner, bursting with goodness from simple ingredients like olive oil, garlic, and fresh herbs.

Ingredients

Scale

4 salmon fillets, about 1 pound total
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 tablespoons capers
2 teaspoons dijon mustard
2 teaspoons chopped fresh dill, extra for garnish
1 teaspoon garlic powder or 2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 small head broccoli, cut into florets
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
2 small red onions, cut into wedges
1 large zucchini, cut into chunks
1 lemon, cut into wedges, for serving

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Instructions

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Generously season the salmon on both sides with sea salt and black pepper.
In a small bowl, combine all marinade ingredients.
Place the salmon on the prepared baking sheet and brush with some of the marinade.
Arrange the vegetables in a single layer around the salmon and toss them with half of the marinade.
Roast in the oven for approximately 20 minutes, or until the salmon is fully cooked and the vegetables are tender and slightly charred.
Drizzle the remaining marinade over the salmon and vegetables, then garnish with fresh dill, a squeeze of lemon, and cracked black pepper.

Notes

Feel free to substitute vegetables based on seasonal availability.
For a smoky flavor, consider adding some smoked paprika to the marinade.
This dish pairs well with a side of quinoa or brown rice for a heartier meal.

Nutrition

Serving Size: 1 fillet with vegetables
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg