One pan, minimal cleanup, and a balanced dinner in under 30 minutes. This sheet-pan salmon recipe is an easy weeknight staple.
- Prep time: 10 minutes
- Cook time: 18-20 minutes
- Serves: 4
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 lemon, sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on the pan and roast for 10 minutes.
- Add broccoli and bell pepper to the pan, tossed with 1 tablespoon olive oil.
- Push vegetables to the sides and place salmon fillets in the center.
- Brush salmon with remaining olive oil and sprinkle with garlic, paprika, salt, and pepper. Top with lemon slices.
- Roast for 12-15 minutes, until salmon flakes easily and vegetables are tender.
Variations to Try
- Swap the protein: try this with chicken thighs (adjust cook time to about 25 minutes).
- Different veggies: asparagus, zucchini, or carrots all work well.
- Extra flavor: finish with a drizzle of tahini or a squeeze of extra lemon.
Nutrition Notes
Roughly 420-460 calories per serving, with about 35g of protein and healthy omega-3 fats from the salmon.
Kitchen Tools We Used
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