Name: Sheet Pan Lemon Herb Salmon & Veggies
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets (about 5 oz each); 1 pint cherry tomatoes, halved; 1 medium zucchini, sliced into half moons; 1 red bell pepper, sliced; 2 cups broccoli florets; 2 tbsp olive oil; 1 lemon (zest and juice); 2 cloves garlic, minced; 1.5 tsp dried Italian herbs (oregano, basil, thyme); 1/2 tsp sea salt; 1/4 tsp black pepper

Sheet Pan Lemon Herb Salmon & Veggies

SweetBanana2651

This vibrant sheet pan salmon and veggies dinner is a family-friendly, healthy meal that’s perfect for busy weeknights. Colorful, brain-boosting vegetables roast alongside omega-3-rich salmon for a satisfying meal that’s both gluten-free and dairy-free. The lemon-herb marinade adds zippy freshness and keeps everything juicy and flavorful, while a final squeeze of lemon brightens each bite. Minimal cleanup and balanced nutrition make this dish a go-to for families seeking both convenience and great taste. Teens will love the customizable veggies, and you can easily swap out the salmon for a plant-based alternative for picky eaters.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried herbs, salt, and pepper. Whisk well to make a marinade.
Toss the cherry tomatoes, zucchini, red pepper, and broccoli florets with half the marinade. Spread evenly on the prepared sheet pan.
Nestle the salmon fillets among the vegetables. Brush salmon with remaining marinade.
Roast in the oven for 15-18 minutes, until salmon is opaque and flakes easily with a fork and veggies are tender-crisp.
Taste a vegetable and adjust with a squeeze more lemon or a pinch more salt if desired. Serve immediately.