Sheet Pan Salmon and Veggies Bowl

Experience the simplicity of a nutritious meal with this Sheet Pan Salmon and Veggies Bowl. This dish brings together the rich flavors of golden-brown roasted salmon and a colorful medley of seasonal vegetables like zucchini, bell peppers, and cherry tomatoes. Designed for a quick and flavorful weeknight dinner, it provides a balanced and vibrant meal with minimal effort and cleanup.

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This recipe is as practical as it is delicious. By roasting the vegetables and salmon together, the flavors meld beautifully, with the tomatoes bursting and the zucchini becoming perfectly tender. It is an easy way to serve a restaurant-quality dish right in your own kitchen, clocking in at 370 calories and 33 grams of protein per serving.

Ingredients

• Fish: 4 (5–6 oz / 140–170 g) skinless salmon fillets, 1 tablespoon olive oil, 1 teaspoon lemon zest, salt and freshly ground black pepper, to taste.
• Vegetables: 1 medium red onion (cut into wedges), 2 medium carrots (sliced into ½-inch rounds), 1 red bell pepper (sliced), 1 yellow bell pepper (sliced), 1 small zucchini (sliced into ½-inch half-moons), 1 cup cherry tomatoes (halved), 2 tablespoons olive oil, 1 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme), salt and freshly ground black pepper, to taste.
• Garnish & Serving: 2 tablespoons fresh parsley (chopped), lemon wedges for serving.

Instructions

Step 1

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.

Step 2

In a large bowl, toss the onion, carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons olive oil, Italian herbs, and a generous pinch of salt and pepper. Spread the vegetables evenly on the sheet pan.

Step 3

Roast the vegetables in the preheated oven for 10 minutes.

Step 4

Meanwhile, pat the salmon fillets dry. Brush them with 1 tablespoon olive oil, sprinkle with lemon zest, salt, and pepper.

Step 5

After 10 minutes, remove the sheet pan from the oven. Move the vegetables to make space and place the salmon fillets among them.

Step 6

Return the pan to the oven and roast for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and caramelized.

Step 7

Remove from the oven. Sprinkle with chopped parsley and serve with lemon wedges.

Zusatztipps für die Zubereitung

To ensure the best texture, always pat the salmon fillets dry with a paper towel before applying the olive oil and seasoning. For perfectly even cooking, slice the carrots into thin rounds as they take longer to roast than softer vegetables like zucchini or peppers.

Varianten und Anpassungen

Feel free to customize this bowl with other seasonal options such as asparagus, broccoli, or sweet potatoes. For a flavor boost, you can add a sprinkle of feta cheese or a light drizzle of balsamic glaze just before serving.

Serviervorschläge

Serve this sheet pan meal warm, straight from the oven, with the fresh parsley and extra lemon wedges for a bright finish. To elevate the meal, pair it with a light, crisp white wine such as Sauvignon Blanc.

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With its vibrant colors and balanced nutrition, the Sheet Pan Salmon and Veggies Bowl is a reliable recipe that delivers both health benefits and incredible taste. Whether for a busy Tuesday night or a casual weekend dinner, this meal is sure to become a household favorite.

Recipe FAQs

→ What vegetables work best for sheet pan roasting?

Root vegetables like carrots, onions, and potatoes hold up well during roasting. Bell peppers, zucchini, and cherry tomatoes add sweetness and color. You can also use asparagus, broccoli, or sweet potatoes depending on the season.

→ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should be opaque and slightly pink throughout. Avoid overcooking to keep it moist.

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon completely in the refrigerator overnight before cooking. Pat the fillets very dry with paper towels to remove excess moisture, which helps them roast rather than steam.

→ Why roast vegetables before adding salmon?

Starting the vegetables 10 minutes earlier gives them a head start since they take longer to cook than the salmon. This ensures everything finishes at the same time with properly tender vegetables and perfectly cooked fish.

→ What can I serve with this bowl?

This is a complete meal on its own, but you can serve it over rice, quinoa, or greens for extra heartiness. A light white wine like Sauvignon Blanc complements the flavors nicely.