Description

Experience the irresistible flavor of Sheet Pan Salmon with Roasted Vegetables. This dish is perfect for a quick dinner, featuring fresh salmon and colorful veggies that are simple to prepare and bursting with taste.

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 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.
Season the salmon generously with salt and black pepper on both sides.
Mix all ingredients for the marinade in a small bowl.
Arrange the salmon on the prepared baking sheet and brush with some marinade.
Surround the salmon with vegetables in a single layer and toss them with half of the marinade.
Roast for 20 minutes until the salmon is thoroughly cooked and the vegetables are crisp-tender with slight char.
Drizzle the remaining marinade over everything, and garnish with fresh dill, lemon juice, and cracked black pepper.

Notes

Try adding other seasonal vegetables to customize your dish.
For a spicier kick, add a pinch of red pepper flakes to the marinade.
Make sure the vegetables are evenly spread out on the baking sheet for even cooking.

Nutrition

Serving Size: 1 fillet and vegetables
Calories: 400
Sugar: 6g
Sodium: 480mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg