Sheet Pan Salmon and Vegetables is a quick and easy dinner recipe that combines tender salmon fillets with a medley of colorful vegetables, all roasted to perfection with a zesty olive oil, garlic, and caper dressing. Finished with fresh dill, a squeeze of lemon, and a touch of cracked black pepper. Perfect for easy weeknight dinners. (low carb, gluten free, paleo, Whole30)
Ingredients in Sheet Pan Salmon and Vegetables
Ingredient Notes and Substitutions
How to make Sheet Pan Salmon and Vegetables
Making the Marinade
This olive oil marinade is so simple, but so flavorful. You likely already have everything on hand to make it; just from your fridge and pantry staples.
It's a simple mix of olive oil, capers, dijon mustard, fresh dill, garlic, salt and pepper. Simply mix everything together in a small bowl and set aside until you are ready to use it. I love cooking with simple marinades. They make everything taste better.
Prepping the Vegetables and Assembly
In a large mixing bowl, toss the veggies in the marinade until they are evenly coated. Next, spread the vegetables out in a single layer across the baking sheet, nestling in the salmon fillet between the veggies. Drizzle the remaining infused olive oil over top.
Recipe Tips for Roasted Salmon and Vegetables
Frequently Asked Questions about Roasted Salmon and Veggies
Yes, you can use frozen salmon fillets, but make sure to thaw them completely and pat them dry before seasoning and cooking.
Using parchment paper makes for easy cleanup, but you can also lightly grease the baking sheet if you prefer not to use parchment paper.
If you don't have capers, you can substitute them with chopped green olives or artichoke hearts for a similar tangy flavor
Yes, you can prepare the marinade in advance and store it in an airtight container in the refrigerator for up to a week.
Protein and Vegetable Substitutions
Protein Variations
- Fish: In place of the salmon in this Whole30 sheet pan meal, this is also delicious made with halibut, bass, tuna, trout, cod, steelhead, or even catfish. (Easy Seafood Recipes)
- Chicken: This marinade also works great with chicken. You can use chicken thighs, chicken breasts, or even a whole roasted chicken. (Easy Chicken Recipes)
- Pork: This easy sheet pan meal works with just about any protein and pork is no exception. I've made it with pork chops, pork roast, and pork tenderloin. Cooking times and temperatures will vary by protein choice. (Easy Pork Recipes)
Vegetable Variations
- The beauty of a sheet pan meal is that there really are no rules. You can easily swap out the vegetables in this recipe for any of your favorite vegetables. Some of my other favorite vegetables to include in this roasted salmon sheet pan meal are carrots, potatoes, sweet potatoes, cauliflower, mushrooms, asparagus, Brussels sprouts and butternut squash.
More Seafood Recipes
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Sheet Pan Salmon and Vegetables
- Total Time: 35 minutes
- Yield: 4 Servings 1x
- Diet: Gluten Free
Description
Sheet Pan Salmon and Vegetables is a quick and easy dinner recipe that combines tender salmon fillets with a medley of colorful vegetables, all roasted to perfection with a zesty olive oil, garlic, and caper dressing. Finished with fresh dill, a squeeze of lemon, and a touch of cracked black pepper. Perfect for easy weeknight dinners.
Ingredients
For the salmon
- 4 salmon fillets, about 1 pound total (I get all my wild-caught seafood here)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the marinade
- ¼ cup olive oil (this is my favorite olive oil) Code kyndraholley for $5 off
- 2 tablespoons capers
- 2 teaspoons dijon mustard
- 2 teaspoons chopped fresh dill, extra for garnish
- 1 teaspoon garlic powder or 2 cloves garlic, minced (I use these spices) code kyndraholley for 10% off.
- ½ teaspoon sea salt (This is the only salt I use) Code PEACE for 15% off
- ¼ teaspoon black pepper
For the vegetables
- 1 small head broccoli, cut into florets (this is where I get the best deal on fresh produce) Code Kyndra15 for $15 off
- 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. Line a rimmed baking sheet with parchment paper.
- Season the salmon generously on both sides with the salt and pepper.
- Mix all of the ingredients for the marinade in a small bowl.
- Arrange the salmon on the prepared baking sheet. Brush the salmon fillets with some of the dressing.
- Arrange the vegetables around the salmon in a single layer. Toss the vegetables with half of the marinade.
- Roast for 20 minutes, or until the salmon is cooked through and the vegetables start to get a slight char and are crisp-tender.
- Drizzle the rest of the marinade over top and garnish with fresh dill, a squeeze of lemon and some cracked black pepper.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: I recommend reheating this in a pan on the stovetop, in the oven, or in an air fryer.
- Thaw Salmon Properly: If using frozen salmon fillets, make sure they are completely thawed and patted dry before seasoning and cooking.
- Uniform Vegetable Sizing: Cut the vegetables into uniform pieces to ensure even cooking. This helps avoid some pieces getting overcooked while leaving others undercooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood Recipes
- Method: Roasting
- Cuisine: American
Keywords: roasted salmon recipes, roasted vegetable recipes, how to roast vegetables, how to roast salmon, easy sheet pan meal, salmon sheet pan meal, sheet pan salmon and vegetables, low carb salmon recipes, whole30 salmon recipes, paleo salmon recipes, dairy free salmon recipes
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