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A close-up shot of a plate with a crispy-skinned salmon fillet resting on a bed of roasted vegetables, including broccoli, cherry tomatoes, red onion, zucchini, and peppers, garnished with lemon zest and fresh herbs. A grilled lemon half and cutlery are on the side.

Roasted Vegetables Salmon

A vibrant, healthy sheet pan meal featuring crispy-skinned salmon fillets served over caramelized roasted Mediterranean vegetables with lemon and fresh herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, Main Course
Cuisine Mediterranean
Servings 4
Calories 420 kcal

Ingredients
  

  • 4 salmon fillets (6 oz each), skin-on
  • 1 cup broccoli florets
  • 1 medium zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tbsp fresh lemon zest
  • 2 tbsp resh lemon juice
  • Salt and fresh cracked black pepper to taste
  • Fresh parsley and dill for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  • Toss the broccoli, zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, minced garlic, oregano, salt, and pepper. Spread evenly on the sheet pan.
  • Roast the vegetables in the preheated oven for 10 minutes.
  • Remove the pan from the oven. Push the vegetables aside to make space for the salmon fillets. Drizzle the salmon with 1 tablespoon olive oil, lemon juice, lemon zest, salt, and pepper.
  • Return the sheet pan to the oven and bake for 12-15 minutes, or until the salmon is flaky and reaches an internal temperature of 145°F.
  • Garnish with fresh parsley, dill, and an extra drizzle of fresh lemon juice or balsamic glaze before serving.