Sheet Pan Lemon Herb Salmon with Roasted Vegetables

Ingredients

• 4 salmon fillets (about 150g each), skin-on
• 2 cups broccoli florets
• 1 large zucchini, sliced into half-moons
• 1 red bell pepper, cut into strips
• 1 cup cherry tomatoes, halved
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 large lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley, roughly chopped, for serving
• Optional: ½ cup cooked quinoa or brown rice per serving

Instructions

1. 1

   Get Your Oven Ready

   Preheat your oven to 400°F (200°C). Line a large sheet pan—and I mean large, don't try to cram everything onto a small one—with parchment paper or foil. This is the step most people skip and then wonder why cleanup is a nightmare.

2. 2

   Make the Lemon Herb Drizzle

   Whisk together the olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, and smoked paprika in a small bowl. Give it a taste. It should smell incredible right now. Season with salt and pepper. Set about a third of this aside specifically for the salmon—you'll use the rest on the vegetables.

3. 3

   Prep and Season the Vegetables

   Spread the broccoli, zucchini, and bell pepper across the sheet pan. Drizzle with two-thirds of the herb mixture and toss to coat everything evenly. Push the vegetables toward the edges of the pan—you're making a space in the center for the salmon. The vegetables need a head start since salmon cooks faster than you'd think.

4. 4

   Roast the Vegetables First

   Slide the pan into the oven for 12 minutes. This partial pre-roast makes a real difference. You want the vegetables slightly softened and starting to caramelize at the edges before the salmon goes in. Meanwhile, pat your salmon fillets dry with paper towels—this is the trick to getting a nice crust instead of steamed fish.

   

5. 5

   Add the Salmon and Cherry Tomatoes

   Pull the pan out after 12 minutes. Nestle the salmon fillets skin-side down in the center of the pan. Scatter the cherry tomatoes around the edges. Spoon the reserved herb drizzle over each salmon fillet. Season the fish lightly with a pinch of extra salt and pepper.

6. 6

   Finish Roasting

   Return the pan to the oven for another 12 to 15 minutes. Salmon is done when it flakes easily with a fork and the thickest part has turned from translucent to opaque. If your fillets are on the thinner side, start checking at 10 minutes. Overcooked salmon is the number one thing that makes people think they don't like salmon—so watch it.

7. 7

   Rest, Garnish, and Serve

   Let everything rest on the pan for 2 minutes. Scatter fresh parsley over the top. Serve straight from the pan over a scoop of quinoa or brown rice if you want to round out the meal. The pan drippings mixed with the tomato juices make a natural sauce—spoon that over everything before it hits the table.

Substitution Ideas

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the salmon and vegetables together—they reheat better that way and the flavors continue to develop overnight. To reheat, use a 325°F oven for about 10 minutes rather than the microwave, which tends to dry out the fish quickly. Salmon also tastes genuinely great cold, flaked over a bed of greens with a little extra lemon squeezed on top—so don't automatically assume leftover salmon needs to be reheated at all. Freezing is not recommended for the vegetables once roasted, as the texture goes mushy, but the uncooked marinated salmon can be frozen for up to 2 months if you want to prep ahead.