Spoon Simple
One-Pan Salmon and Roasted Vegetables
Everything cooks on one pan — salmon fillets and colorful roasted vegetables all done at the same time. A nutritious, impressive dinner with minimal cleanup.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Prep the vegetables
- 2 cups cherry tomatoes
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- ½ red onion (wedges)
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper
Step 2 — Season and bake the salmon
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried dill
- 1 lemon (sliced)
- Salt and pepper
Instructions
- 1
Prep the vegetables
Preheat oven to 400°F. Toss all vegetables with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread in a single layer on a large sheet pan.
- 2
Add salmon and bake
Clear spaces on the pan for the salmon fillets. Brush salmon with olive oil. Season with garlic powder, dill, salt, and pepper. Top each fillet with a lemon slice. Roast everything together for 12-15 minutes until salmon flakes easily and vegetables are tender and slightly caramelized. Serve directly from the pan.
Nutrition per serving: 380 cal · 40g protein · 14g carbs · 18g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
