Sheet Pan Salmon
Make this easy sheet pan salmon dinner with vegetables in just 30 minutes. Perfectly roasted salmon with asparagus, bell peppers, and lemon for a healthy meal.
Equipment
- oven
- baking sheet
- knife
- cutting board
- measuring spoons
- mixing bowl
Ingredients
Fish and Seasonings
- 1.5 pounds salmon fillet skin-on or skinless
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 1 lemon thinly sliced
Vegetables
- 1 pound asparagus woody ends trimmed
- 1 red bell pepper cut into 1-inch strips
- 1 small red onion sliced into 1/2-inch wedges
- 2 cloves garlic minced
- 1 tablespoon fresh dill chopped
Instructions
- Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Pat the salmon fillet completely dry with paper towels, then brush both sides with 1 tablespoon olive oil and season evenly with salt and pepper.
- Arrange the asparagus, bell pepper, and onion on the prepared baking sheet, drizzle with remaining 1 tablespoon olive oil, and toss with minced garlic until evenly coated.
- Place the salmon fillet in the center of the sheet pan and arrange lemon slices over the top of the fish.
- Roast for 12-15 minutes until the salmon flakes easily with a fork and the vegetables are tender-crisp with lightly browned edges.
- Remove from oven and sprinkle fresh dill over the salmon and vegetables before serving.
Notes
Pat the salmon dry for crispier skin. The vegetables should be tender-crisp.