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–+ servings
Flaking cooked salmon with a fork.

Sheet Pan Salmon and Veggies

Print Recipe
This easy Sheet Pan Salmon and Veggies recipe is made with pre-cut salmon filets, broccoli, bell pepper, and zucchini.
Course Dinner, Lunch, Main Course, Main Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 servings
Calories 384
Author Dorothy Bigelow

Equipment

Ingredients

  • 4 salmon fillets thawed if frozen (approximately 1- 1 ½ pounds)
  • 1 red bell pepper seeded and chopped
  • 1 small zucchini cut into half-moons
  • 1 small onion peeled and roughly chopped
  • 2 cups broccoli florets (approximately 1 bunch)
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • Line a broiler-safe sheet pan with parchment paper* and preheat the oven to the broil setting on high heat.
  • Place the salmon fillets skin side down on the lined baking sheet, spacing them out evenly. Set aside.
  • Add the olive oil, lemon juice, garlic powder, paprika, salt, and black pepper to a large bowl. Whisk well until the seasonings are well combined with the lemon juice and olive oil.
    A large bowl with olive oil and seasonings mixed together.
  • Use a pastry brush to spread about half of the seasoned oil on the salmon pieces.
    Brushing salmon fillets with a seasoned oil.
  • Add the bell pepper, zucchini, onion, and broccoli to the bowl with the remaining seasoned oil, and toss to coat the vegetables in the seasoning and oil.
    A large bowl with seasoned vegetables being stirred.
  • Transfer the seasoned vegetables to the baking sheet, spreading them out in between the pieces of salmon, and into an even layer.
    A sheet pan with seasoned salmon fillets and various vegetables.
  • Broil in the preheated oven for 10-14 minutes, or until the thickest part of each salmon fillet reaches a minimum internal temperature of 145ºF (63ºC).
    A sheet pan with roasted vegetables and salmon fillets.
  • After the salmon is cooked through and flakes easily with a fork, serve immediately along with some of the roasted vegetables and your favorite side dishes (rice, pasta, cauliflower rice, etc).
    A fork flaking a fillet of salmon, surrounded by various vegetables including broccoli, bell pepper, and zucchini.

Notes

Adapted from Air Fryer Chicken and Vegetables
Air fryer: Working in half-sized batches, cook in a 400ºF (204ºC) air fryer for 10 minutes, or until the appropriate internal temperature is reached. Repeat. 
Frozen Salmon: If using frozen salmon be sure to thaw it beforehand. This will take 3-5 hours at room temperature, or overnight (8-12 hours) in the refrigerator. 
Size and cooking time: Smaller fillets will cook more quickly, while larger (or thicker) ones will take a little more time. The best way to know if they are done is by checking the internal temperature. 
Internal temperature: Salmon is cooked through when it reaches a minimum internal temperature of 125ºF (52ºC), although many are more comfortable cooking it to 145ºF (63ºC).
*Note about parchment paper: This is for use in low heat cooking, but since the parchment will be completely covered (be sure to trim it to fit), I've never had a problem with it in a broiler setting as long as there are no lifted edges. If you prefer, use aluminum foil that has been sprayed with cooking spray. 

Nutrition

Calories: 384kcal | Carbohydrates: 11g | Protein: 37g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 534mg | Potassium: 1245mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1752IU | Vitamin C: 91mg | Calcium: 62mg | Iron: 2mg