Description
This sheet pan salmon with roasted vegetables is a simple, healthy, and delicious weeknight meal. It’s easy to prepare and cooks quickly in the oven, making it a perfect option for busy weeknights. The salmon is seasoned with herbs and spices and roasted alongside a colorful medley of vegetables, creating a flavorful and satisfying dish.
Ingredients
Scale
- 1.5 pounds salmon fillets, skin on or off
- 1 pound mixed vegetables (broccoli florets, Brussels sprouts, carrots, bell peppers, etc.)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges (for serving)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare vegetables: Wash and chop vegetables into bite-sized pieces. Toss with olive oil, oregano, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet.
- Season salmon: Season salmon fillets with salt, pepper, and any desired herbs or spices. Place salmon on top of the vegetables.
- Roast: Roast for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork and vegetables are tender-crisp.
- Serve: Remove from oven and let rest for a few minutes before serving. Garnish with lemon wedges and enjoy!
Notes
- Feel free to use your favorite vegetables for this recipe.
- For extra flavor, try marinating the salmon in lemon juice, olive oil, and herbs before roasting.
- This recipe can be easily doubled or tripled to feed a larger crowd.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dinner