Recipes · Main dishes

Salmon on Sheet-Pan Vegetables

Name: Salmon on Sheet-Pan Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 zucchini cut into 3/4-inch (2 cm) chunks; 2 bell peppers red and yellow, cut into 3/4-inch (2 cm) pieces; 250 g (8.8 oz) cherry tomatoes whole; 1 onion cut into wedges; 2 clove garlic unpeeled, lightly smashed; 3 tbsp olive oil; 1 tsp dried thyme; 1.5 tsp salt 1 tsp for the vegetables, 1/2 tsp for the salmon; black pepper to taste; 4 salmon fillets skin-on, about 5 oz (150 g) each, thawed; 1 lemon unwaxed; cut 4 slices and squeeze the rest; 0.5 bunch fresh dill chopped

AI-written · not yet kitchen-tested

The vegetables need longer than the fish, so the salmon only goes onto the pan for the last few minutes. That keeps it juicy and tender instead of dry and stringy.

Serves 4
Prep 20 min
Cook 35 min
Total 55 min
easy

No photo yet

This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

Convert cups to grams →

2 zucchini cut into 3/4-inch (2 cm) chunks
2 bell peppers red and yellow, cut into 3/4-inch (2 cm) pieces
250 g (8.8 oz) cherry tomatoes whole
1 onion cut into wedges
2 clove garlic unpeeled, lightly smashed
3 tbsp olive oil
1 tsp dried thyme
1.5 tsp salt 1 tsp for the vegetables, 1/2 tsp for the salmon
black pepper to taste
4 salmon fillets skin-on, about 5 oz (150 g) each, thawed
1 lemon unwaxed; cut 4 slices and squeeze the rest
0.5 bunch fresh dill chopped

Method

Heat the oven to 400 °F (200 °C) conventional, or 350 °F (180 °C) convection. Have a rimmed baking sheet, about 16 × 14 inches (40 × 35 cm), ready.
Cut the zucchini, bell peppers and onion into pieces about 3/4 inch (2 cm) wide and leave the tomatoes whole. Toss everything on the sheet with 2 tablespoons of the oil, the thyme, 1 teaspoon salt and pepper, add the garlic cloves and spread it all out in a single layer.
Roast the vegetables on the middle rack for 20 minutes, until the edges of the peppers take on color and the first tomatoes burst.
Meanwhile, pat the salmon dry with paper towels, brush it with the remaining oil and season with 1/2 teaspoon salt and pepper.
Take the pan out, push the vegetables together and leave four hollows free. Set the fillets into them skin side down, top each with a lemon slice and roast for another 12 to 15 minutes.
The salmon is done when it flakes into layers with a fork at the thickest point. The core temperature is 131 °F (55 °C) for salmon that is still slightly translucent inside and 140 °F (60 °C) for fully cooked. Squeeze the rest of the lemon over the top and sprinkle with the dill.

Tip: The vegetables only roast, rather than steam, when they sit in a single layer. If the pan is too small, use a second one instead of piling them up.

Tip: Fillets thicker than about 1 1/4 inches (3 cm) need 3 to 5 minutes longer. Check with a fork or a thermometer rather than just the clock. For pregnant women, small children and older people, cook the salmon all the way through.