Description
This easy sheet pan salmon dinner is packed with delicious vegetables and infused with a zesty lemon garlic flavor. Perfect for a healthy weeknight meal!
Ingredients
Scale
- 4 salmon fillets, about 6 ounces each
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 can (14 ounces) quartered artichoke hearts
- 2 medium zucchini, sliced into ½‑inch half‑moons
- 1 pint grape or cherry tomatoes
- ½ large red onion, cut into ½‑inch wedges
- 4 lemon wedges
- 2 tablespoons chopped fresh oregano or parsley
Instructions
- Remove salmon from the refrigerator. Set aside.
- Preheat oven to 425°F. Spray a large rimmed sheet pan (18 x 13 inches) with olive oil or nonstick cooking spray.
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
- Drain the artichoke hearts well, and pat them dry. Arrange the zucchini, grape tomatoes, red onion, and artichoke hearts on the pan. Drizzle with half of the oil mixture, toss to coat, and spread the vegetables evenly in the pan.
- Place the pan in the preheated oven and bake for 15 minutes.
- Meanwhile, if the salmon is a whole fillet, cut it into 4 evenly-sized portions. Pat the salmon dry. When the vegetables have roasted for 15 minutes, arrange the fillets (skin‑side down) in the pan, spreading the vegetables around the salmon. Brush the top of the salmon fillets with the remaining oil mixture.
- Return the pan to the oven and roast until the vegetables are tender, and the salmon is done, about 15 minutes. The salmon should flake easily with a fork, and be 145°F in the thickest part. Baking time will depend on the thickness of the salmon fillets.
- Let the sheet pan dinner cool for 5 minutes before serving with lemon wedges and a sprinkle of fresh herbs if you like.
Notes
- This recipe serves well for a quick and healthy dinner.
- You can substitute the vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet and vegetables
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg