Can I use frozen salmon fillets for a sheet pan meal?

Yes, you can use frozen salmon fillets, but make sure to thaw them completely and pat them dry before seasoning and cooking.

Is it necessary to use parchment paper on a baking sheet?

Using parchment paper makes for easy cleanup, but you can also lightly grease the baking sheet if you prefer not to use parchment paper.

What can I use as a substitute for capers?

If you don't have capers, you can substitute them with chopped green olives or artichoke hearts for a similar tangy flavor

Can I prepare the marinade in advance?

Yes, you can prepare the marinade in advance and store it in an airtight container in the refrigerator for up to a week.

Sheet Pan Salmon and Vegetables

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

Scale

For the salmon

4 salmon fillets, about 1 pound total (I get all my wild-caught seafood here)
1 teaspoon sea salt
1/2 teaspoon black pepper

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

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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