Name: Sheet Pan Salmon and Veggies Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 skinless salmon fillets (5-6 oz each); 1 tablespoon olive oil; 1 teaspoon lemon zest; Salt and freshly ground black pepper to taste; 1 medium red onion, cut into wedges; 2 medium carrots, sliced into ½-inch rounds; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small zucchini, sliced into ½-inch half-moons; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried Italian herbs; Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped; Lemon wedges for serving

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Sheet Pan Salmon and Veggies Bowl is a delightful and easy meal that brings together flaky salmon and vibrant, roasted vegetables. This colorful dish not only bursts with flavor but also requires minimal cleanup, making it perfect for weeknight dinners or meal prep.

Recipe Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: 410
Protein: 35g
Carbohydrates: 20g
Fat: 22g
Fiber: 6g
Sugar: 5g
Sodium: 350mg

Why Make This Sheet Pan Salmon and Veggies Bowl

Making this Sheet Pan Salmon and Veggies Bowl is a fantastic way to enjoy a nutritious meal without spending hours in the kitchen. It features tender salmon that melts in your mouth, paired with sweet and savory roasted vegetables. The beautiful colors on your plate will not only entice your senses but also pack a punch of vitamins and minerals, making this a health-conscious choice. Plus, the simplicity of using just one pan means less hassle and easy cleanup!

How to Make Sheet Pan Salmon and Veggies Bowl

Step 1: Preparation

Preheat your oven to 425°F (220°C). To save yourself some cleanup time, line a large sheet pan with parchment paper or foil.

Step 2: Mixing

In a large bowl, toss together the onion wedges, sliced carrots, bell peppers, zucchini, and halved cherry tomatoes with 2 tablespoons of olive oil and a sprinkling of dried Italian herbs. Season generously with salt and freshly ground black pepper. Spread the colorful mix evenly on your prepared sheet pan.

Step 3: Cooking

Place the sheet pan into your preheated oven and roast the vegetables for about 10 minutes. Meanwhile, pat the salmon fillets dry to ensure a nice sear. Brush both sides of the fillets with 1 tablespoon of olive oil, then sprinkle with lemon zest, salt, and pepper. After 10 minutes, take the pan out of the oven, create space among the veggies, and position the salmon fillets alongside them. Put the pan back in the oven and roast for another 12-15 minutes, or until the salmon flakes easily with a fork and the veggies are tender and caramelized.

Step 4: Finishing

Once fully cooked, take the pan out of the oven, and sprinkle the dish with freshly chopped parsley. Squeeze some lemon juice over the top and serve with lemon wedges for an extra zesty kick.

Ingredients:

4 skinless salmon fillets (5-6 oz each)
1 tablespoon olive oil
1 teaspoon lemon zest
Salt and freshly ground black pepper to taste
1 medium red onion, cut into wedges
2 medium carrots, sliced into ½-inch rounds
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small zucchini, sliced into ½-inch half-moons
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried Italian herbs
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped
Lemon wedges for serving

How to Serve Sheet Pan Salmon and Veggies Bowl

This dish serves beautifully either plated or in bowls. You can serve it as a standalone meal or pair it with a side of whole grain couscous or quinoa to add an extra dimension. Garnishing with additional lemon wedges and parsley will elevate the presentation.

How to Store Sheet Pan Salmon and Veggies Bowl

This leftover meal can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to preserve its flavors. When reheating, use a microwave or oven until warm, but be cautious not to overcook the salmon.

Expert Tips for Perfect Sheet Pan Salmon and Veggies Bowl

Choose vegetables that roast well, such as Brussels sprouts or asparagus, for a different flavor profile.
If you’re short on time, pre-chopped veggies can save you effort.
A splash of balsamic glaze after cooking adds a sweet touch to the dish.
Don’t overcrowd the pan; this allows the veggies to caramelize instead of steam.

Delicious Variations

Herb-Crusted Salmon: Add a mixture of fresh herbs like dill or thyme for an aromatic touch.
Spicy Kick: Incorporate red pepper flakes into the veggie mix for an added punch.
Asian Flair: Swap olive oil for sesame oil and use broccoli, snap peas, and soy sauce for a different flavor profile.

Frequently Asked Questions

Can I use frozen salmon?
Yes, frozen salmon can be used. Just ensure it is fully thawed before cooking.
What if I don’t have Italian herbs?
Feel free to mix your favorite herbs like thyme, basil, or oregano, or even use a store-bought herb blend.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
How can I make this meal more filling?
Serve the salmon and veggies over rice or quinoa for added substance.
What should I do if my veggies are overcooked?
Make sure to keep an eye on cooking times and adjust based on how your oven heats, but if they get too soft, simply add them back to the oven with a little olive oil to crisp up again.

Conclusion

The Sheet Pan Salmon and Veggies Bowl is a fabulous meal that showcases the best of what wholesome cooking can offer. Packed with nutrition and flavor, this dish will become a family favorite in no time. Enjoy experimenting with different ingredients and methods, and relish in the joy of cooking and sharing this delightful recipe! Whether it’s a busy weeknight or a leisurely weekend, this bowl is sure to shine on your dinner table. Happy cooking!