Description

Sheet Pan Salmon with Roasted Vegetables offers an irresistible combination of flavors with minimal prep required. This healthy meal is perfect for a quick dinner, featuring salmon and colorful vegetables, all baked to perfection.

Ingredients

Scale

4 salmon fillets, about 1 pound total
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 tablespoons capers
2 teaspoons dijon mustard
2 teaspoons chopped fresh dill, extra for garnish
1 teaspoon garlic powder or 2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 small head broccoli, cut into florets
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
2 small red onions, cut into wedges
1 large zucchini, cut into chunks
1 lemon, cut into wedges, for serving

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Instructions

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Generously season the salmon on both sides with salt and pepper.
In a small bowl, mix all the ingredients for the marinade together.
Arrange the salmon on the prepared baking sheet and brush the fillets with some of the dressing.
Surround the salmon with vegetables in a single layer and toss them with half of the marinade.
Roast in the oven for 20 minutes, or until the salmon is cooked through and the vegetables are slightly charred and crisp-tender.
Drizzle the remaining marinade over the top and garnish with fresh dill, lemon, and cracked black pepper.

Notes

Feel free to swap out the vegetables based on seasonal availability or personal preference.
Ensure the salmon is cooked through to an internal temperature of 145°F for best results.

Nutrition

Serving Size: 1 fillet with vegetables
Calories: 400
Sugar: 5g
Sodium: 600mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg