Sheet Pan Salmon and Veggies (Printable)

Tender roasted salmon with colorful seasonal vegetables on one pan for easy cleanup.

# What You Need:

→ Fish

01 - 4 skinless salmon fillets (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

14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving

# How-To:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss red onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, dried Italian herbs, salt, and black pepper. Spread vegetables evenly on the prepared sheet pan.
03 - Roast vegetables in the 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. Move vegetables to create space and arrange salmon fillets among them.
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 parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor from all those beautiful charred edges.
  • It's deceptively impressive to serve—your guests won't believe you pulled together something this vibrant in under 45 minutes.
  • The salmon stays buttery and tender while the vegetables develop this sweet, caramelized depth that feels like an actual restaurant dish.
02 -
  • If your salmon is still translucent in the center, give it another 2–3 minutes—overcooked salmon becomes dry, so it's worth checking early and returning it if needed.
  • Don't crowd the pan thinking you're being efficient—vegetables need space to caramelize, and cramped salmon steams instead of roasting beautifully.
03 -
  • Buy salmon from a fishmonger rather than the supermarket case if you can—they'll cut it to order and it's noticeably fresher, which makes a real difference in texture and flavor.
  • The lemon zest is non-negotiable; it's what separates this from tasting like a sad diet meal and transforms it into something you genuinely want to eat.
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