One Pan Salmon and Vegetables – Quick Healthy Dinner

One Pan Salmon and Vegetables is a simple, flavorful, and healthy dinner that comes together in under 30 minutes. Tender salmon fillets roast alongside a mix of fresh vegetables, all seasoned with herbs, olive oil, and lemon. Minimal prep, minimal cleanup, and maximum flavor make this recipe perfect for busy weeknights or meal prep.

Why You’ll Love This Recipe

• Ready in under 30 minutes with one pan
• Balanced meal with protein and vegetables
• Minimal cleanup, perfect for busy nights
• Flavorful herbs and lemon enhance natural flavors
• Perfect for meal prep or weeknight dinners

Ingredients

• 4 salmon fillets (4–6 oz each), skin on or off
• 1 pound baby potatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small zucchini, sliced
• 1 small red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, sliced
• Optional: fresh parsley or dill for garnish

Step-by-Step Instructions

1. Preheat oven to 400°F and line a large sheet pan with parchment paper.
2. In a large bowl, toss potatoes with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread on one side of the pan.
3. Roast potatoes for 15 minutes until they start to soften.
4. Meanwhile, toss bell peppers, zucchini, and red onion with remaining olive oil, oregano, salt, and pepper.
5. Remove pan from oven, add vegetables alongside potatoes.
6. Nestle salmon fillets on the pan and top with lemon slices.
7. Roast for 12–15 minutes, or until salmon flakes easily with a fork and vegetables are tender.
8. Garnish with fresh parsley or dill and serve immediately.

Tips & Variations

• Choose salmon fillets of similar size for even cooking
• Swap vegetables based on season: asparagus, broccoli, or carrots work well
• Use skin-on salmon for extra flavor; remove after cooking if preferred
• Marinate salmon briefly in lemon juice, garlic, and olive oil for added depth
• Sprinkle with crushed red pepper for a mild kick

Storage & Freezer Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat gently in a skillet or oven to prevent overcooking salmon
• Do not freeze cooked salmon and vegetables together; freeze raw salmon separately if needed
• Lemon and herbs are best added fresh before serving after reheating
• Keep vegetables slightly undercooked if planning to reheat later

Serving & Pairing Ideas

• Serve with quinoa, rice, or couscous for a hearty meal
• Drizzle with extra lemon juice or olive oil
• Pair with a fresh green salad or steamed broccoli
• Add a dollop of Greek yogurt or tzatziki for creaminess
• Garnish with toasted nuts or seeds for crunch

Frequently Asked Questions

Can I use frozen salmon fillets?

Yes, just thaw fully before cooking to ensure even roasting.

How do I prevent salmon from drying out?

Do not overcook; roast just until salmon flakes easily with a fork.

Can I use other fish?

Yes, cod, halibut, or trout work well with this recipe.

Can this be meal prepped?

Yes. Roast vegetables separately from salmon and combine before serving for best texture.

Ready to Make It?

This One Pan Salmon and Vegetables recipe is easy, healthy, and full of flavor. Minimal cleanup, quick prep, and balanced nutrition make it a weeknight favorite. Save this recipe for a delicious and stress-free dinner anytime.

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