Sheet Pan Salmon with Vegetables
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Sheet Pan Salmon with Vegetables
This wholesome one-pan meal is vibrant, flavorful, and ready in just 30 minutes — perfect for busy nights or meal prepping.
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Serves: 4
Instructions:
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Preheat oven to 400°F (200°C).
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Line a large sheet pan with parchment paper or foil.
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Add chopped vegetables (carrots, broccoli, bell peppers) to the pan. Drizzle with 1.5 tbsp olive oil and season with 1/2 tsp A. Vogel Herbed Sea Salt and black pepper. Toss to coat.
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Roast vegetables in the oven for 10 minutes.
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Meanwhile, pat salmon fillets dry and drizzle with remaining 1.5 tbsp olive oil. Sprinkle with garlic, lemon zest, lemon juice, and remaining 1/2 tsp A. Vogel Herbed Sea Salt.
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Remove pan from oven, make space, and add the salmon fillets skin-side down among the vegetables.
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Roast for an additional 10–12 minutes, or until salmon flakes easily with a fork and vegetables are tender.
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Serve immediately, garnished with fresh parsley or an extra squeeze of lemon if desired.
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Ingredients:
- 4 salmon fillets (about 6 oz each)
- 2 cups broccoli florets
2 large carrots, sliced thin - 1 red bell pepper, sliced
- 3 tbsp olive oil, divided
- 2 garlic cloves, minced
- 1 tsp A. Vogel Herbed Sea Salt, divided
- Zest and juice of 1 lemon
- Fresh ground black pepper, to taste
- Optional: chopped parsley or lemon wedges for garnish
