sheet pan salmon
This sheet pan salmon recipe combines tender salmon fillets with a colorful array of roasted vegetables. It’s a simple, healthy meal that comes together quickly, making it perfect for busy weeknights.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 silicone spatula or tongs
- 1 parchment paper (optional)
- 1 knife
- 1 cutting board
Ingredients
- 4 fillets salmon About 6 oz each.
- 2 cups broccoli florets
- 2 medium carrots Sliced.
- 1 bell pepper bell pepper Sliced.
- 1 red onion red onion Cut into wedges.
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- for garnish fresh parsley Chopped.
Instructions
- Preheat the oven to 425°F (220°C). Line the sheet pan with parchment paper if desired for easy cleanup.
- In a mixing bowl, combine the broccoli, carrots, bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and garlic powder. Toss to coat the vegetables evenly.
- Spread the vegetables in a single layer on one side of the sheet pan.
- In the same mixing bowl, place the salmon fillets. Drizzle with 1 tablespoon of olive oil, lemon juice, paprika, salt, and pepper. Rub the seasoning into the salmon.
- Place the salmon fillets skin-side down on the other side of the sheet pan, beside the vegetables.
- Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
- Remove the sheet pan from the oven and let it cool for a couple of minutes. Garnish the salmon with fresh parsley before serving.
Notes
Feel free to substitute with other vegetables like zucchini or asparagus, depending on your preference or what you have on hand.
Serve the salmon with a side of rice or quinoa for a complete meal.
For added flavor, consider marinating the salmon for 30 minutes prior to roasting.