Light, flaky salmon and sweet-roasted vegetables come together in this simple sheet-pan dinner. The salmon browns at the edges, the flesh flakes apart easily, and the mixed veggies turn tender with a little caramelized color. The lemon adds bright, fresh flavor and a mild citrus aroma. This meal cooks quickly and looks bright on the plate — a weeknight winner that feels a bit special. For a sweeter side that pairs well, try this caramelized maple-dijon roasted apples and carrots. (https://www.flavrecipes.com/caramelized-maple-dijon-roasted-apples-and-carrots/)
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 430 kcal (approx.)
- Protein: 34 g
- Carbohydrates: 10 g
- Fat: 27 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 350 mg
Why Make This Flaky Salmon & Roasted Veggies
This recipe is fast, healthy, and satisfying. The salmon stays moist and delicate while the vegetables roast to tender, slightly caramelized perfection. The lemon brightens the dish and garlic powder and dried herbs add warmth and depth. You’ll like the contrast of flaky fish and slightly crisp vegetables, and the whole meal comes together on one sheet pan for easy cleanup.
How to Make Flaky Salmon & Roasted Veggies
This method uses a hot oven and a single baking sheet. High heat quickly cooks the salmon and helps the vegetables caramelize. Tossing the veggies in oil and seasoning before the oven helps them brown and develop sweet, roasted flavors. Placing the salmon among the vegetables lets their juices mingle without overcooking the fish.
Ingredients:
- 4 salmon fillets
- 2 cups mixed vegetables (broccoli, bell peppers, zucchini)
- 2 tablespoons olive oil
- 1 lemon (sliced)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (thyme or rosemary)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. Wash and chop the mixed vegetables into bite-sized pieces so they roast evenly. Slice the lemon into thin rounds.
Step 2: Mixing
Place the mixed vegetables on a baking sheet and drizzle with the olive oil. Sprinkle the vegetables with salt, pepper, garlic powder, and the dried herbs. Toss the vegetables on the sheet to coat them evenly in oil and seasoning.
Step 3: Cooking
Push the vegetables to the sides of the baking sheet and place the salmon fillets in the center. Season each salmon fillet with salt and pepper. Lay lemon slices on top of each fillet. Roast in the preheated oven for about 15-20 minutes (we use 18 minutes as an average), or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender and slightly browned at the edges.
Step 4: Finishing
Remove the baking sheet from the oven. Let the salmon rest for 1–2 minutes. Squeeze a little extra lemon over the fish if you like. Serve immediately while the skin (if left on) is crisp and the salmon flakes easily.
How to Serve Flaky Salmon & Roasted Veggies
Serve the salmon hot with the roasted vegetables piled beside it. Add a fresh green salad or a scoop of quinoa for extra bulk. For a brighter finish, sprinkle chopped fresh parsley or a drizzle of extra-virgin olive oil. The dish pairs well with rice, couscous, or a lemony yogurt sauce. The salmon’s buttery texture and the vegetables’ roasted sweetness make a balanced plate.
How to Store Flaky Salmon & Roasted Veggies
Cool leftovers to room temperature within two hours. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes or in a skillet over low heat to keep the salmon moist. Do not reheat more than once. You can freeze cooked salmon portions in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Roasted vegetables freeze well too, but expect slight texture changes.
Expert Tips for Perfect Flaky Salmon & Roasted Veggies
- Dry the salmon before roasting to encourage better browning. Moisture prevents crisping.
- Cut vegetables to uniform size so they roast evenly.
- Arrange vegetables in a single layer when possible; overcrowding causes steaming instead of roasting.
- Use a hot oven (400°F/200°C) for quick roasting that caramelizes the edges without drying the fish.
- If your fillets have skin, roast skin-side down for a crisp finish; remove skin after cooking if preferred.
- Taste and adjust salt after cooking. A light sprinkle right before serving brightens flavors.
- If you prefer extra crisp on the vegetables, broil for 1–2 minutes at the end — watch closely.
Delicious Variations
- Citrus-Herb: Add orange slices and a teaspoon of chopped fresh dill for a bright twist.
- Spicy Garlic: Mix 1/2 teaspoon red pepper flakes into the oil for heat.
- Honey-Soy Glaze: Brush salmon with a mix of 1 tbsp soy sauce and 1 tsp honey in the last 5 minutes of roasting.
- Mediterranean: Add halved cherry tomatoes and olives; finish with crumbled feta.
- Pesto Salmon: Dollop basil pesto on the fillets after baking for a fresh, savory layer.
Frequently Asked Questions
Q: How can I tell when salmon is done?
A: Salmon is done when it flakes easily with a fork and the center is opaque. Check the thickest part; it should feel slightly firm but still moist. Use a meat thermometer if unsure — 125–130°F (52–54°C) yields medium, moist salmon; 145°F is fully cooked.
Q: Can I use frozen salmon fillets?
A: Yes. Thaw frozen fillets in the refrigerator overnight before cooking for best results. You can also bake from partially frozen but add extra cook time and check doneness carefully.
Q: What vegetables work best?
A: Firm vegetables that roast well are best: broccoli, bell peppers, zucchini, carrots, cauliflower, and Brussels sprouts. Avoid watery vegetables like cucumbers or delicate greens that wilt quickly.
Q: Can I make this without oil?
A: You can reduce oil, but a little oil helps the vegetables caramelize and prevents the fish from sticking. Use a light spray of oil or brush the fish and vegetables lightly if you want to cut fat.
Q: How do I prevent the salmon from drying out?
A: Don’t overcook. Use a hot oven and remove the salmon as soon as it flakes. Leaving some thickness in the fillet and letting it rest briefly helps retain juices. Adding lemon slices on top also helps lock in moisture.
Q: Is this recipe kid-friendly?
A: Yes. The flavors are simple and mild. Cut vegetables small and check seasoning to suit kids’ tastes. You can remove herbs or reduce garlic for picky eaters.
Q: Can I double the recipe?
A: Yes, but use two baking sheets and space them so air circulates. If you stack fillets, they will steam rather than roast.
Conclusion
This Flaky Salmon & Roasted Veggies recipe gives you a fast, flavorful dinner with bright citrus notes, tender roasted vegetables, and flaky, moist fish. It’s easy enough for weeknights and pretty enough for guests. If you want another twist on roasted salmon and veggies with a vibrant herb sauce, check this Crispy Skinned Salmon Over Roasted Veggies with Cilantro Mint Yogurt Sauce for inspiration. (https://bigflavorstinykitchen.com/crispy-skinned-salmon-over-roasted-veggies-with-cilantro-mint-yogurt-sauce/)
Print
Flaky Salmon & Roasted Veggies
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick and healthy sheet-pan dinner with flaky salmon and sweet-roasted vegetables, brightened with lemon.
Ingredients
- 4 salmon fillets
- 2 cups mixed vegetables (broccoli, bell peppers, zucchini)
- 2 tablespoons olive oil
- 1 lemon (sliced)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (thyme or rosemary)
Instructions
- Preheat the oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. Wash and chop the mixed vegetables into bite-sized pieces.
- Place the mixed vegetables on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, garlic powder, and dried herbs. Toss to coat evenly.
- Push the vegetables to the sides of the baking sheet and place salmon fillets in the center. Season and lay lemon slices on top. Roast in the oven for 18 minutes or until salmon flakes easily and vegetables are tender.
- Remove from the oven and let salmon rest for 1–2 minutes before serving.
Notes
For a brighter finish, sprinkle with fresh parsley or drizzle with extra-virgin olive oil. Pairs well with rice, couscous, or a lemony yogurt sauce.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg
