Some nights, the idea of standing over the stove for ages feels impossible. That’s when I turn to this salmon sheet pan dinner with zucchini. It’s one of those meals that manages to feel light and fresh but also comforting enough to settle you after a long day. I remember one evening, the kitchen filled with the scent of garlic mingling with roasting tomatoes and lemon—somewhere between the buzzy chaos of a call and the quiet countdown to dinner. I got distracted by a text and almost forgot to check the oven, but when I finally pulled it out, the salmon was perfectly flaky and the veggies had just the right char. It’s not fancy, and honestly, the lemon slices sometimes slide off the fish, but that’s part of the charm.
- It’s simple — and that’s kind of the point. No complicated steps, just throw everything on a sheet pan and let the oven do its magic.
- The balance between tender salmon and roasted veggies feels just right without needing a million sides.
- The lemon and garlic combo gives it a fresh zing, but you can easily dial it up or down depending on your mood.
- This dinner is quick, but you pay for that with less time to linger over it—still, that’s often a relief on busy nights.
If you’re a little wary about cooking fish or juggling too many pans, this recipe is a gentle way to get comfortable. The salmon cooks gently over the veggies, soaking in flavors without fuss. And if you’re like me, sometimes you might forget the exact timing, but that’s okay—the fish still turns out tender, and the zucchini gets that slight caramelized edge that makes every bite satisfying.
PrintSalmon Sheet Pan Dinner with Zucchini
A quick and healthy sheet pan dinner featuring tender salmon fillets roasted alongside zucchini and cherry tomatoes, seasoned with garlic and lemon for a flavorful, easy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
4 salmon fillets, skin on, about 6 ounces each
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 cup cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 lemon, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a large bowl, combine the sliced zucchini, halved cherry tomatoes, minced garlic, 2 tablespoons olive oil, dried oregano, salt, and black pepper. Toss until the vegetables are evenly coated.
Spread the vegetable mixture evenly on the prepared sheet pan.
Place the salmon fillets skin-side down on top of the vegetables.
Drizzle the salmon with a little olive oil and place lemon slices on top of each fillet.
Bake in the preheated oven for 18 to 20 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.
For this sheet pan dinner, all you really need is a good oven and a baking sheet that’s big enough to hold everything without crowding. I usually line the pan with parchment to make cleanup easier, but you can skip that if you’re in a rush. Serving it with crusty bread or a simple green salad feels perfect, but sometimes I just eat it straight from the pan, no judgment. You could swap zucchini for yellow squash or add a handful of olives for a briny twist, though I haven’t tested those variations extensively. Some days, I toss in a pinch of chili flakes if I want a little heat. It’s flexible enough to match whatever your weeknight calls for.
FAQ
Can I use frozen salmon? You can, but thaw it fully first to ensure even cooking. Otherwise, the veggies might overcook while the fish heats through.
What if I don’t have cherry tomatoes? Regular tomatoes chopped into chunks work fine, though they might release a bit more juice.
Can I prep this in advance? You could toss the veggies with oil and seasoning ahead of time, but keep the salmon separate until you’re ready to bake.
Is it okay to leave the skin on the salmon? Absolutely. It helps keep the fish moist, and you can peel it off easily after cooking if you prefer.
When you’re ready to skip the fuss but still want a meal that feels thoughtful, this sheet pan salmon with zucchini is a quiet little win. Try it out and see how it fits into your rhythm.