Pin This This wholesome sheet pan dinner features tender salmon fillets seasoned with garlic and lemon, roasted alongside a vibrant medley of bell peppers, zucchini, red onion, and cherry tomatoes. The entire dish cooks in just 25 minutes at 200°C, resulting in perfectly flaky fish with tender, slightly caramelized vegetables. It's an ideal meal for busy weeknights or meal prep, offering a complete protein-rich dinner with minimal cleanup. The dish naturally accommodates gluten-free and low-carb lifestyles while delivering maximum flavor through simple Italian herbs and fresh citrus.
Last Tuesday my kitchen smelled like herbs and roasting vegetables while my neighbor knocked on the door asking what was cooking. That happens every time I make this salmon the aroma just fills the whole apartment.
My sister came over exhausted from work and I put this tray in the oven. She watched through the glass door as the tomatoes blistered and the salmon turned that gorgeous pink. We ate standing up at the counter.
Ingredients
- 4 salmon fillets: Skin-on keeps the fish moist and adds crispy texture but skinless works too
- 2 tbsp olive oil for fish: Creates that beautiful golden color and locks in moisture
- 1 lemon sliced: The lemon cooks directly on the fish infusing it with subtle brightness
- 1 tsp garlic powder: Distributes evenly better than fresh garlic for this cooking method
- Salt and pepper: Dont be shy here salmon can handle a good seasoning
- 1 red bell pepper and 1 yellow bell pepper: The different colors mean slightly different flavors
- 1 medium zucchini sliced: Holds its shape well and soaks up all those pan juices
- 1 medium red onion in wedges: Gets sweet and mellow when roasted
- 200 g cherry tomatoes halved: They burst and create their own little sauce
- 2 tbsp olive oil for vegetables: Helps everything caramelize instead of steam
- 1 tsp dried Italian herbs: A blend works better than single herbs here
- 2 tbsp fresh parsley chopped: Adds a fresh pop of color right at the end
- Extra lemon wedges: For serving because bright acid makes everything sing
Instructions
- Get your oven ready:
- Preheat to 200°C and line a baking sheet with parchment paper trust me this saves scrubbing later.
- Prep the vegetables:
- Toss the peppers zucchini onion and tomatoes with olive oil herbs salt and pepper right on the tray.
- Season the salmon:
- Pat the fillets dry with paper towels so the oil sticks then brush with olive oil and sprinkle with garlic powder salt and pepper.
- Arrange everything:
- Place vegetables on one side and salmon on the other topping each fillet with lemon slices.
- Bake it all:
- Cook for 20 to 25 minutes until the salmon flakes easily and vegetables are tender with golden edges.
- Finish and serve:
- Sprinkle fresh parsley over everything and squeeze those extra lemon wedges right before eating.
Pin This This became my Sunday default after a friend said she actually enjoyed eating fish for the first time. Now whenever I have people over someone always asks if Im making that salmon again.
Choosing Your Salmon
Ive learned that thicker fillets work better than thin ones because they stay juicy while the vegetables finish cooking. Look for pieces that are evenly cut so everything is done at the same time.
Mixing Up the Vegetables
Asparagus works beautifully in spring and broccoli or cauliflower are perfect in fall. Just keep the pieces similar in size so they roast evenly together.
Making It Your Own
Sometimes I crumble feta over the vegetables during the last five minutes or drizzle balsamic glaze right before serving. A little goes a long way with both.
- Try adding capers for a salty briny kick
- A sprinkle of smoked paprika transforms the whole dish
- Leftovers make an incredible salad the next day
Pin This Some nights the best dinners are the ones that let the oven do all the work while you pour a glass of wine and breathe.
Questions & Answers
- → What temperature should I bake the salmon at?
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Bake at 200°C (400°F) for 20-25 minutes until the salmon flakes easily with a fork and vegetables are tender.
- → Can I use frozen salmon fillets?
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Yes, thaw frozen salmon completely in the refrigerator overnight and pat dry before baking for best results.
- → What other vegetables work well with this dish?
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Asparagus, broccoli, carrots, or Brussels sprouts make excellent substitutes or additions to the vegetable medley.
- → How do I know when the salmon is fully cooked?
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The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
- → Can I prepare this dish ahead of time?
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Yes, cut vegetables and season salmon up to 24 hours in advance. Store separately in the refrigerator and bake when ready to serve.
