Sheet Pan Salmon and Veggies Bowl (Printable)

Roasted salmon fillets with colorful seasonal vegetables on a single sheet pan for easy cleanup.

# What You Need:

→ Fish

01 - 4 skinless salmon fillets (5-6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper to taste

→ Vegetables

05 - 1 medium red onion, cut into wedges
06 - 2 medium carrots, sliced into 1/2-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into 1/2-inch half-moons
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, salt, and pepper. Spread vegetables evenly on the sheet pan.
03 - Roast vegetables in the preheated oven for 10 minutes.
04 - Pat salmon fillets dry. Brush with 1 tablespoon olive oil and sprinkle with lemon zest, salt, and pepper.
05 - Remove sheet pan from oven. Move vegetables to make space and place salmon fillets among them.
06 - Return pan to oven and roast for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender and caramelized.
07 - Remove from oven. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Everything finishes at exactly the same time, which somehow feels like a small miracle after years of overcooking vegetables or undercooking fish.
  • The caramelized edges on the veggies give you that restaurant quality finish without any real effort or special technique.
  • Cleanup is genuinely minimal because you're not juggling three different pans like usual.
02 -
  • Cutting vegetables to the same thickness isn't just a suggestion—it's the actual reason everything finishes cooking at once instead of some pieces being raw while others burn.
  • Don't skip patting the salmon dry; wet salmon sticks to parchment and falls apart, and I learned this the hard way on my second attempt.
  • The lemon zest on the raw salmon makes a real difference in flavor that you won't get from squeezing juice over finished fish.
03 -
  • Use a sheet pan with sides because flat baking sheets let hot oil roll off and create uneven cooking—sides keep everything contained and cooking evenly.
  • If your oven runs hot, keep an eye on things after 12 minutes because that line between perfectly cooked and overdone salmon is surprisingly thin.
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