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Salmon with Roasted Vegetables

Salmon with Roasted Vegetables

iamwinfred
This Salmon with Roasted Vegetables is a vibrant, one-pan dinner that comes together in just 35 minutes. Tender, flaky salmon fillets are seasoned with garlic, lemon juice, oregano, and thyme, then roasted alongside colorful broccoli, cherry tomatoes, zucchini, and bell pepper until perfectly caramelized. It's light enough for a weeknight but special enough for a Sunday dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 420 kcal

Equipment

  • Large sheet pan 18x13 inch rimmed baking sheet recommended
  • Parchment paper or aluminum foil For lining the sheet pan
  • Large mixing bowl For tossing the vegetables
  • Small mixing bowl For mixing the salmon marinade
  • Chef's knife and cutting board For prepping vegetables
  • Measuring spoons
  • Silicone spatula or tongs For serving and tossing vegetables
  • Instant-read thermometer (optional) For checking salmon doneness
  • Paper towels For patting salmon dry

Ingredients
  

For the Salmon

  • 4 salmon fillets about 6 oz (170g) each, skin-on or skinless
  • 1 tbsp olive oil 15ml
  • 2 tbsp lemon juice 30ml, freshly squeezed recommended
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • salt and pepper to taste

For the Vegetables

  • 2 cups broccoli florets about 180g, cut into 1 to 1.5-inch pieces
  • 1 cup cherry tomatoes about 150g, left whole
  • 1 zucchini about 200g, sliced into 1/4-inch half-moons
  • 1 bell pepper any color, seeds removed, cut into 1/2-inch strips
  • 2 tbsp olive oil 30ml, for tossing vegetables
  • 3 cloves garlic minced finely
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • salt and pepper to taste

For Serving

  • lemon slices for garnish and serving alongside

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or aluminum foil and set aside.
  • Wash and dry all vegetables, then cut broccoli into bite-sized florets, slice zucchini into half-moons, cut bell pepper into strips, and leave cherry tomatoes whole. Mince the garlic and set aside.
  • Toss the vegetables with 2 tablespoons olive oil, minced garlic, 1/2 tsp oregano, 1/2 tsp thyme, salt, and pepper, then spread in a single layer on the prepared sheet pan. Roast for 10 minutes.
  • Pat the salmon fillets completely dry with paper towels. In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons lemon juice, remaining 1/2 tsp oregano, and remaining 1/2 tsp thyme.
  • Remove the pan from the oven, push the vegetables to the sides, and place the salmon fillets skin-side down in the center. Brush or spoon the lemon-herb marinade over the salmon, season with salt and pepper, and tuck lemon slices around the pan.
  • Return the pan to the oven and roast for 12 to 15 more minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 125–145°F (52–63°C) and the vegetables are tender and caramelized.
  • Let the salmon rest for 2 minutes before serving. Divide the salmon and roasted vegetables among plates and serve with roasted lemon slices on the side.

Notes

  • Pat salmon dry: Always pat salmon fillets dry with paper towels before seasoning. This removes surface moisture and helps the salmon develop a lightly crisped exterior rather than steaming.
  • Don't crowd the pan: Spread vegetables in a single layer with space between pieces. Crowding causes them to steam instead of roast. Use two sheet pans if needed.
  • Give vegetables a head start: Roasting the vegetables for 10 minutes before adding the salmon ensures everything finishes cooking at the same time.
  • Doneness check: Salmon is done when it flakes easily with a fork and is opaque throughout. For medium texture, aim for 125–130°F; for fully cooked, 145°F.
  • Vegetable swaps: Asparagus, mushrooms, green beans, thinly sliced carrots, cauliflower florets, or halved Brussels sprouts all work well. Adjust roasting time for thinner or denser vegetables.
  • Herb substitutions: Fresh dill, basil, or rosemary can replace or supplement the dried oregano and thyme.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently in a 275°F oven for 10–15 minutes to prevent the salmon from drying out. For quicker reheating, microwave at 50% power in 30-second intervals.
  • Freezing: Cooked salmon can be frozen for up to 2 months. Freeze without the vegetables for best results, as they lose texture after freezing.
  • Make-ahead tip: Prep and cut all vegetables and mix the marinade up to 24 hours ahead. Store separately in the fridge until ready to cook.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 14gProtein: 38gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 280mgPotassium: 1100mgFiber: 4gSugar: 5gVitamin A: 35IUVitamin C: 110mgCalcium: 8mgIron: 12mg
Keyword easy salmon recipe, healthy dinner recipe, one pan salmon, salmon with roasted vegetables, sheet pan salmon dinner
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