Sheet Pan Baked Salmon and Veggies
Perfect for a rich and hearty weeknight dinner, this sheet pan baked salmon and veggies is so easy to make. It pairs salmon fillets with chopped veggies, cooked with lemon and garlic, and topped with parsley. The prep only takes 15 minutes, and everything is cooked on one sheet pan.
While this recipe is great as is for dinner, you can also pair it with these hearty potato wedges or these lemon-parmesan potatoes. For a lighter dinner, try it with this zesty avocado arugula salad or this easy romaine salad.
Ingredients You’ll Need
If you want to make this sheet pan salmon with veggies, you’ll first need the following (for four servings):
- Salmon – 4 salmon fillets (about 1.2lb or 520 grams)
- Zucchini – 2 zucchini
- Eggplant – 1 eggplant (aubergine)
- Peppers – 2 bell peppers
- Tomatoes – 1 cup cherry tomatoes
- Lemon – 1 lemon (juice and zest)
- Garlic – 2 garlic cloves
- Olive Oil – 3 tbsp olive oil (or a neutral oil like sunflower oil)
- Salt – a pinch of kosher salt
- Black Pepper – a pinch of ground black pepper
- Fresh Parsley (optional) – finely chopped, to garnish
Instructions to Make It
Step 1. Preheat the oven to 425°F (220°C or 200°C fan).
Step 2. Season the salmon fillets with a pinch of salt and pepper. To a deep plate or a food bag, add the salmon fillets, minced garlic, 1 tbsp of lemon juice, lemon zest (optional), and 1 tbsp of olive oil. Set it aside for now to quickly marinate.
Step 3. Prep the veggies. First, chop the eggplant into bite-sized pieces. The, cut the bell peppers in half, remove the seeds and slice them into thick slices. Finally, cut the zucchini into rounds (of about 1/3 of an inch thick).
Step 4. Add the chopped eggplant and sliced peppers to the sheet pan (lined with parchment paper for easier cleanup), and season them with a pinch of salt and pepper and a drizzle of oil. Place the sheet pan in the preheated oven and roast them for 15 minutes.
Step 5. Remove the sheet pan from the oven and push the peppers and eggplant to one side with a spatula. Add the zucchini rounds and cherry tomatoes, seasoning both with a pinch of salt and pepper and tossing them with a drizzle of oil. Return the sheet pan to the oven for 10 minutes.
Step 6. Remove the veggies from the oven. Make room for the salmon on one side (by pushing the veggies closer together). Add the salmon and return back to the oven for about 10-15 minutes (depending on the thickness of the fillets).
The general rule is to bake the salmon for about 4-5 minutes per half inch of thickness of the salmon fillet. For food safety reasons, the temperature of the salmon fillets when measured with a meat thermometer should reach 145°F (63°C). The salmon flesh should not be translucent and it should separate easily with a fork. You can pull the salmon fillets from the oven at 140°F (60°C) and the temperature should rise to 145°F after resting.
Note: Some chefs and restaurants prefer to cook the salmon to a lower temperature like 125°F (52°C) – 135°F (58°C) so that it’s more moist and tender. I generally prefer to follow food safety guidelines.
Step 7. Once the salmon is cooked, drizzle the remaining lemon juice over it (when serving) and (optionally) minced fresh parsley over the salmon and vegetables.
Plate up with a salmon fillet and a big spoonful of veggies. Simple, filling, and oh-so-succulent!
Calling Salmon Lovers
If you can’t get enough of that rich, silky salmon, try this salmon quinoa bowl, this air-fryer salmon, or this blackened salmon. You could give this panko-crusted oven-roasted salmon a try.
Salmon can be a little intimidating, especially if you don’t cook with it much. But this recipe is a great example of how you can get the whole family to eat more salmon without too much trouble. Please leave a review if you loved it, and let me know in the comments what you paired it with.
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Ingredients
- 4 salmon fillets about 1.2 lb or 520 grams
- 2 zucchini
- 1 eggplant
- 2 bell peppers
- 1 cup cherry tomatoes
- 1 lemon juice and zest
- 2 garlic cloves
- 3 tbsp olive oil or a neutral oil like sunflower oil
- a pinch of kosher salt
- a pinch of ground black pepper
- fresh parsley optional, finely chopped to garnish
Instructions
- Preheat the oven to 425°F (220°C or 200°C fan).
- Season the salmon fillets with a pinch of salt and pepper. To a deep plate or a food bag, add the salmon fillets, minced garlic, 1 tbsp of lemon juice, lemon zest (optional), and 1 tbsp of olive oil. Set it aside for now to quickly marinate.
- Prep the veggies. First, chop the eggplant into bite-sized pieces. Then, cut the bell peppers in half, remove the seeds, and slice the peppers into thick slices. Finally, cut the zucchini into rounds (of about 1/3 of an inch thick).
- Add the chopped eggplant and sliced peppers to the sheet pan (lined with parchment paper for easier cleanup), and season them with a pinch of salt and pepper and toss them with a drizzle of oil. Place the sheet pan in the preheated oven and roast them for 15 minutes.
- Remove the sheet pan from the oven and push the peppers and eggplant to one side with a spatula. Add the zucchini rounds and cherry tomatoes, seasoning both with a pinch of salt and pepper and tossing them with a drizzle of oil. Return the sheet pan to the oven for 10 minutes.
- Remove the veggies from the oven. Make room for the salmon on one side (by pushing the veggies closer together). Add the salmon and return back to the oven for about 10-15 minutes (depending on the thickness of the fillets).The general rule is to bake the salmon for about 4-5 minutes per half inch of thickness of the salmon fillet. For food safety reasons, the temperature of the salmon fillets when measured with a meat thermometer should reach 145°F (63°C). The salmon flesh should not be translucent and it should separate easily with a fork (see note). You can pull the salmon fillets from the oven at 140°F (60°C) and the temperature should rise to 145°F after resting.
- Once the salmon is cooked, drizzle the remaining lemon juice over it (when serving) and (optionally) minced fresh parsley over the salmon and vegetables.
Notes
Don’t forget to save this yummy salmon dish to one of your weeknight or family dinner recipe boards. It’s always good to have simple recipes that can feed the whole family, like this one, in your weekly roster.
