Sheet Pan Salmon Meal
A simple and healthy sheet pan salmon meal featuring perfectly roasted salmon fillets with a medley of colorful vegetables, all cooked together for an easy, delicious dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 pound baby potatoes, halved
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 cup cherry tomatoes
1 small red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the halved baby potatoes, red bell pepper pieces, zucchini slices, cherry tomatoes, and red onion wedges.
Add 2 tablespoons of olive oil, garlic powder, dried Italian seasoning, smoked paprika, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables evenly on a large rimmed 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 and season them with salt and black pepper.
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 sprinkle chopped fresh parsley over the salmon and vegetables.
Serve immediately, dividing the salmon and vegetables evenly among four plates.