Sheet Pan Lemon Garlic Salmon & Veggies

Ingredients (for about 2–3 servings)

• 2 salmon fillets (about 4–6 oz each), skin on or off

• 1 small head broccoli, cut into florets (about 2 cups)

• 1 red bell pepper, sliced into strips

• 1 small red onion, cut into wedges

• 1 tablespoon olive oil

• 2–3 garlic cloves, minced

• 1 lemon

  • Zest of ½ the lemon

  • Juice of ½ the lemon to start, plus extra wedges for serving

• Dried Italian seasoning or dried oregano

  • Start with 1 teaspoon, then adjust to taste

• Salt

  • Start with ½ teaspoon, then adjust to taste

• Black pepper

  • Start with ¼ teaspoon, then adjust to taste

Optional additions

• Cherry tomatoes (about 1 cup)

• Fresh parsley or basil for garnish (to taste; start with 1–2 tablespoons chopped)

Directions

1. Preheat oven to 400°F (200°C).

2. Line a sheet pan with parchment paper or lightly grease it.

3. Season the veggies

   • Add broccoli florets, bell pepper strips, and red onion wedges to the sheet pan.

   • Drizzle with 1 tablespoon olive oil.

   • Sprinkle with about ¼ teaspoon salt, a pinch of black pepper, and ½ teaspoon Italian seasoning.

   • Toss directly on the pan until everything is lightly coated and spread the veggies into a single layer, leaving space for the salmon fillets.

4. Make the lemon-garlic mixture

   • In a small bowl, combine the minced garlic, lemon zest, and lemon juice from ½ a lemon.

   • Add a pinch of salt and pepper. Stir to form a loose paste.

5. Season the salmon

   • Place the salmon fillets on the sheet pan, skin side down if the skin is on.

   • Spoon the lemon-garlic mixture evenly over the salmon.

   • Sprinkle the fillets with about ¼ teaspoon salt and a pinch of black pepper to start.

   • Lightly dust the tops with the remaining ½ teaspoon Italian seasoning.

6. Roast

   • Place the sheet pan in the oven and roast for 12–15 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork and the veggies are tender with lightly crisp edges.

7. Taste and adjust “to taste”

   • Once cooked, taste a piece of veggie and a small bite of salmon:

     • If you want more brightness → squeeze extra lemon juice over the pan, 1–2 teaspoons at a time.

     • If you want more salt → add a small pinch over the top and taste again.

     • If you want more herb flavor → sprinkle a little extra Italian seasoning or some fresh chopped herbs.

8. Serve

   • Garnish with fresh parsley or basil if using.

9. Serve salmon alongside the roasted vegetables with extra lemon wedges on the side.

    

    

    

Leftovers

• Store in an airtight container in the fridge for up to 2 days.

• Reheat gently (low oven or stovetop) to avoid drying out the salmon; you can add a tiny splash of water or lemon juice before reheating to keep it moist.

Enjoy!