Description
Sheetpan Salmon and Potatoes With Veggies is a vibrant, one-pan meal that unites flaky salmon, tender baby potatoes, and colorful vegetables. This easy-to-make dish transforms any weeknight into a culinary delight with minimal prep and cleanup. Perfect for families or gatherings, it offers a wholesome balance of delicious flavors and nutrients that will please everyone at the table.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- 2 bell peppers, sliced (mixed colors)
- 1 medium zucchini, sliced
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a large sheet pan.
- In the same bowl, add bell peppers and zucchini; drizzle with remaining olive oil and season. Toss well.
- Roast potatoes for 20 minutes. Then add seasoned salmon fillets on top of the veggies.
- Drizzle salmon with lemon juice and sprinkle with garlic powder, salt, and pepper.
- Roast an additional 10-12 minutes until salmon flakes easily with a fork.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Customize veggies based on what you have—broccoli or asparagus work well. For added flavor, garnish with fresh herbs like dill or parsley before serving.