Go Back

Recipe by:

Sara Crocker

Quick Sheet Pan Salmon with Seasonal Vegetables

A simple and vibrant one-pan dish that showcases salmon paired with seasonal vegetables, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 4 fillets salmon, about 6 ounces each
  • 1 pound broccoli florets
  • 1 pound rainbow carrots, sliced diagonally
  • 1 red bell pepper, sliced
  • 1 lemon, zested and sliced
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. honey
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Vegetable peeler

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, toss together the broccoli florets, sliced rainbow carrots, and bell pepper with 2 tablespoons of olive oil, minced garlic, salt, and pepper.
  3. On a separate plate, drizzle the remaining olive oil over the salmon fillets. Sprinkle them with salt, pepper, and lemon zest. Squeeze half of the lemon juice over the fish.
  4. Line a large baking sheet with parchment paper. Arrange the veggies on one side of the sheet, then place the salmon fillets next to them. Nestle lemon slices around the fish. Drizzle honey over the salmon.
  5. Slide the baking sheet into the oven and roast for 15-20 minutes.
  6. Once done, sprinkle fresh parsley over the top and serve.

Notes

This dish is quick and perfect for leftovers! Store in an airtight container in the refrigerator for up to 3 days.