clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A sheet pan meal with salmon, zucchini, broccoli, red onion, peppers, capers, garlic, olive oil and spices.

Sheet Pan Salmon and Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kyndra Holley
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x
  • Diet: Gluten Free


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.



For the salmon

For the marinade

  • 1/4 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. 
  • 1/2 teaspoon sea salt (This is the only salt I use) Code PEACE for 15% off
  • 1/4 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


  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. Season the salmon generously on both sides with the salt and pepper.
  3. Mix all of the ingredients for the marinade in a small bowl.
  4. Arrange the salmon on the prepared baking sheet. Brush the salmon fillets with some of the dressing.
  5. Arrange the vegetables around the salmon in a single layer. Toss the vegetables with half of the marinade.
  6. Roast for 20 minutes, or until the salmon is cooked through and the vegetables start to get a slight char and are crisp-tender.
  7. Drizzle the rest of the marinade over top and garnish with fresh dill, a squeeze of lemon and some cracked black pepper. 


  • 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