There’s something oddly comforting about a meal cooked all on one sheet pan—especially when it’s salmon and a colorful mess of vegetables that roast together, filling the kitchen with the kind of aromas that make you pause for a moment. This is less about fuss and more about letting the ingredients do their thing, with a little nudge from garlic and lemon to brighten the whole dish.

Last week, I was scrambling to get dinner ready after a long day, and pulling this sheet pan salmon and vegetables together felt like a small victory. I didn’t bother peeling the potatoes too perfectly or slicing the zucchini with exact precision—I just went with what felt right, somewhere between rushed and relaxed. The oven did the heavy lifting while I grabbed a moment to breathe. When I finally pulled it out, the salmon looked juicy, the veggies had those slightly charred edges, and the lemon slices on top had softened just enough to add a gentle zing. It wasn’t perfect, but it was exactly what dinner needed to be.

Why You’ll Love It:

One-pan cleanup means less time at the sink and more time enjoying your meal.
The mix of tender salmon and roasted vegetables creates a balanced, wholesome dinner with minimal effort.
It’s simple—and that’s kind of the point. No fuss, just fresh flavors.
The lemon and garlic infuse everything with subtle brightness that’s never overpowering.
While it’s mostly hands-off, the timing is flexible enough to fit in a busy evening—though you might want to keep an eye to avoid overcooking the salmon.

If you’re worried about your oven’s quirks, don’t stress too much. This recipe plays well with gentle adjustments in temperature or time, which is a relief when your kitchen isn’t perfectly calibrated.

Sheet Pan Salmon and Vegetables

Print Recipe

A quick and healthy sheet pan meal featuring tender salmon fillets roasted alongside a medley of colorful vegetables, all seasoned with garlic and lemon for a flavorful dinner.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

4 salmon fillets (6 ounces each), skin on
1 pound baby potatoes, halved
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 lemon, thinly sliced
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the baby potatoes, red bell pepper, yellow bell pepper, zucchini, and cherry tomatoes.
Add 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on a large sheet pan.
Place the sheet pan in the oven and roast the vegetables for 10 minutes.
Meanwhile, pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
Remove the sheet pan from the oven after 10 minutes and create space in the center for the salmon fillets.
Drizzle the remaining 1 tablespoon of olive oil over the salmon fillets and place them skin-side down on the sheet pan.
Arrange lemon slices on top of the salmon fillets.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and garnish with chopped fresh parsley before serving.

Kitchen Notes: I usually use a sturdy sheet pan with a rim to catch any juices because salmon can get a little juicy while roasting. Serving this with a simple green salad or crusty bread makes the meal feel a bit more special. I haven’t tried swapping the baby potatoes for sweet potatoes, but it might add a nice twist if you don’t mind a bit more sweetness. Sometimes I add a sprinkle of red pepper flakes for a touch of heat, though that’s not for everyone. If you’re short on time, you could toss the veggies with the seasoning and roast them a little longer before adding the salmon, but I find this timing keeps everything nicely balanced.

FAQ:

Can I use frozen salmon? Fresh is best here for texture, but if frozen is all you have, just thaw fully and pat dry before seasoning.

What if I don’t have all the vegetables? No worries—this is flexible. Use whatever you have on hand; just adjust roasting time accordingly.

Can I meal prep this? Leftovers store well in the fridge for a few days. Reheat gently to keep salmon moist.

When you’re ready for a straightforward, flavorful dinner that somehow feels a little like a treat, this sheet pan salmon and vegetables is waiting. Give it a go and enjoy how easy dinner can be.