Description
This Sheet Pan Salmon with Roasted Vegetables offers delicious flavors with minimal effort. Enjoy tender salmon topped with a zesty marinade and a variety of vibrant veggies, making it the ideal choice for a quick, healthy dinner that the whole family will love.
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
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Generously season both sides of the salmon with salt and pepper.
- In a small bowl, mix all marinade ingredients together.
- Arrange the salmon on the prepared baking sheet and brush with some of the marinade.
- Place the vegetables around the salmon in a single layer, tossing them with half of the marinade.
- Roast for 20 minutes, until the salmon is cooked through and the vegetables have a slight char and are crisp-tender.
- Drizzle the remaining marinade on top, garnish with fresh dill, a squeeze of lemon, and cracked black pepper.
Notes
For best results, use fresh salmon fillets.
Feel free to swap in your favorite vegetables or what’s available in your pantry.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 450
- Sugar: 5g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg