Sheet Pan Salmon and Vegetables
A simple and healthy sheet pan meal featuring perfectly roasted salmon fillets alongside a medley of colorful vegetables, all cooked together for an easy, flavorful 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
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
1 pound baby potatoes, halved
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 medium zucchini, sliced into half-moons
1 medium red onion, peeled and cut into wedges
1 lemon, thinly sliced
Instructions
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
In a large bowl, combine baby potatoes, red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Toss to coat evenly.
Spread the vegetables in an even layer on the prepared sheet pan. Place in the oven and roast for 10 minutes.
While the vegetables begin roasting, pat the salmon fillets dry with paper towels.
In a small bowl, mix the remaining 1 tablespoon olive oil, garlic powder, dried thyme, dried oregano, salt, and black pepper.
Remove the sheet pan from the oven after 10 minutes. Push the vegetables to the sides to make space in the center of the pan.
Place the salmon fillets skin-side down in the center of the sheet pan. Brush the salmon evenly with the olive oil and herb mixture.
Arrange lemon slices on top of the salmon and scattered among the vegetables.
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 serve immediately.