Salmon and Veggie Sheet Pan Dinner
A simple and healthy sheet pan dinner featuring tender salmon fillets roasted alongside a colorful medley of fresh vegetables, all seasoned with garlic and herbs for a flavorful, easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 salmon fillets (6 ounces each), skin on
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium red onion, cut into wedges
1 cup cherry tomatoes
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, sliced into thin rounds
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, 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 the prepared baking sheet.
Place the salmon fillets skin-side down on the baking sheet among the vegetables.
Drizzle the remaining 1 tablespoon of olive oil over the salmon fillets.
Place lemon slices on top of each salmon 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.