why make this recipe
Sheet Pan Salmon and Veggies is a quick and healthy meal that saves you time in the kitchen. You only need one pan to cook your main dish and sides, making cleanup a breeze. The combination of salmon and vibrant vegetables not only looks appealing but also packs a punch of nutrition. This dish is perfect for busy weeknights or when you want a healthy meal without much hassle.
how to make Sheet Pan Salmon and Veggies
Ingredients:
- 4 salmon fillets
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, broccoli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Lemon wedges for serving
Directions:
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, arrange the mixed vegetables in a single layer.
- Drizzle the olive oil over the salmon fillets and the vegetables.
- Sprinkle garlic powder, paprika, salt, and pepper over everything.
- Place the salmon fillets on top of the vegetables.
- Roast in the oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve with lemon wedges.
how to serve Sheet Pan Salmon and Veggies
Serve the Sheet Pan Salmon and Veggies hot, directly from the oven. The lemon wedges add a nice touch; squeeze them over the salmon for extra flavor. This dish pairs well with a simple side salad or some crusty bread to soak up any delicious juices.
how to store Sheet Pan Salmon and Veggies
If you have leftovers, let the salmon and veggies cool down first. Then, place them in an airtight container and store them in the refrigerator for up to 3 days. For longer storage, you can freeze portions for about a month. Just make sure to wrap them tightly to avoid freezer burn.
tips to make Sheet Pan Salmon and Veggies
- Choose fresh vegetables that cook well, such as zucchini, asparagus, or carrots.
- You can marinate the salmon in your favorite sauce for added flavor.
- Make sure to cut the vegetables into similar sizes for even cooking.
- Experiment with different seasonings like dill or lemon pepper for variety.
variation
You can swap the salmon for another fish like cod or tilapia. For a vegetarian version, replace the salmon with chickpeas or tofu, and add more vegetables of your choice.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.
2. What other vegetables work well in this recipe?
You can use a variety of vegetables like carrots, snap peas, or cherry tomatoes.
3. How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C).
Sheet Pan Salmon and Veggies
A quick and healthy meal featuring salmon and vibrant vegetables, all cooked on one pan for easy cleanup.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Ingredients
- 4 salmon fillets
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, broccoli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the mixed vegetables in a single layer on a large sheet pan.
- Drizzle the olive oil over the salmon fillets and the vegetables.
- Sprinkle garlic powder, paprika, salt, and pepper over everything.
- Place the salmon fillets on top of the vegetables.
- Roast in the oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve with lemon wedges.
Notes
Choose fresh vegetables that cook well and experiment with different seasonings for variety. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
