Sheet Pan Salmon and Veggies Bowl (Printable)

Crispy roasted salmon and colorful vegetables on one sheet pan for an effortless, nutritious meal.

# What You'll 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 ½-inch rounds
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 small zucchini, sliced into ½-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 and Serving

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

# Step-by-Step Guide:

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 prepared 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 create space and place seasoned 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 Tips:

01 -
  • It's genuinely faster than deciding what to order for delivery, with minimal prep work and maximum flavor.
  • Everything cooks at once, so you're not juggling multiple pans or timing complications.
  • The salmon stays moist while the vegetables get those crispy, caramelized edges that make you reach for seconds.
02 -
  • Don't skip patting the salmon dry—moisture is the enemy of crispy skin and proper cooking, and it's the one step that makes the biggest difference.
  • The vegetables finish cooking at slightly different rates depending on how thick you slice them, so uniformity matters more than perfection.
  • If your salmon seems done but the vegetables are still firm, you can always remove the salmon to a warm plate and give the pan another 3–5 minutes.
03 -
  • Buy salmon that feels firm to the touch and smells fresh, and ask the fishmonger to remove any pin bones—it's free, and they do it better than you will at home.
  • Room temperature vegetables roast more evenly than cold ones pulled straight from the fridge, so pull them out a few minutes before you start prepping.
  • If your sheet pan is dark or nonstick, reduce the oven temperature by 25°F to prevent the bottom of vegetables from browning too quickly before the salmon cooks through.
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