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Sheet-Pan Lemon Herb Salmon & Veggies Delight

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- 4 salmon fillets (about 6 ounces each) - 2 tablespoons olive oil - 2 lemons (one for zest and juice, one sliced into rounds) - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 large zucchini, sliced into half-moons - 1 bell pepper, sliced (red or yellow for a pop of color) - Fresh parsley for garnish The first step in making Sheet-Pan Lemon Herb Salmon & Veggies is gathering the ingredients. This dish is simple and fresh, perfect for a weeknight meal. Salmon fillets provide a rich source of protein. The olive oil adds healthy fats, while lemons bring brightness and flavor. Garlic, dried oregano, and thyme add depth to the dish. Cherry tomatoes, zucchini, and bell peppers are colorful and nutritious. They not only taste great but also provide vitamins and minerals. Fresh parsley adds a nice touch as a garnish. - Caloric content: Each serving of this dish has about 350 calories. - Macronutrient breakdown: You get around 30g of protein, 20g of healthy fats, and 15g of carbs. This meal is balanced and satisfying. It offers good protein, healthy fats, and plenty of veggies. Eating this dish helps you feel full and energized. 1. Preheating the oven and preparing the baking sheet First, you need to preheat your oven to 400°F (200°C). This step gets your oven ready for baking delicious salmon. Next, grab a large baking sheet and line it with parchment paper. This makes cleanup easy and keeps your food from sticking. 2. Whisking the lemon herb mixture In a small bowl, combine 2 tablespoons of olive oil, the juice and zest of one lemon, and 3 cloves of minced garlic. Add 1 teaspoon each of dried oregano and dried thyme. Season with salt and pepper to taste. Whisk this mixture well until everything blends nicely. This mix will add amazing flavor to your dish. 1. Placing salmon and vegetables on the sheet pan Take your salmon fillets and place them on one side of the prepared baking sheet. Make sure to leave enough space for the veggies. Now, brush the lemon herb mixture generously over the salmon. This will infuse it with great taste. 2. Drizzling and tossing the vegetables On the other side of the baking sheet, arrange 1 cup of halved cherry tomatoes, 1 sliced large zucchini, and 1 sliced bell pepper. Drizzle the remaining lemon herb mixture over the vegetables. Toss them gently to coat evenly. This step ensures every bite is full of flavor. 1. Baking time and visual indicators for doneness Now, it’s time to bake! Place the sheet pan in the preheated oven. Bake for 15-20 minutes. The salmon is done when it flakes easily with a fork and is cooked through. The veggies should be tender but still vibrant and colorful. This timing is key to a perfect meal. Enjoy the aromas and colors as you create this dish! To ensure perfect salmon texture, I recommend using fresh fillets. Fresh fish holds moisture better. If you can, choose wild-caught salmon for richer flavor and texture. Always check for doneness at 15 minutes. The salmon should flake easily with a fork. If it looks still raw, bake for a few more minutes. To avoid overcooked veggies, cut them into even sizes. This helps them cook evenly. I love using bell peppers, zucchini, and cherry tomatoes. They stay colorful and tender when baked. Also, toss the veggies in the lemon herb mixture before baking. This adds flavor while they cook. Keep an eye on them as they can cook faster than salmon. For presentation, serve directly from the sheet pan. It looks rustic and inviting. If you prefer, plate the salmon and veggies separately. Add lemon slices and parsley on top for color. Pair your meal with a light side salad. A simple green salad with vinaigrette works well. You can also serve with crusty bread to soak up the juices. For drinks, a crisp white wine like Sauvignon Blanc pairs nicely. If you want a non-alcoholic option, try sparkling water with lemon slices. It keeps the meal refreshing and light. {{image_2}} You can switch up the veggies in this dish. If you want, add broccoli, asparagus, or carrots. These options cook well on the sheet pan and taste great with the lemon herb mix. You can also try using snap peas or mushrooms for a different flavor and texture. For protein, salmon is amazing, but you can use chicken or shrimp instead. Chicken thighs or breasts work well, just make sure to adjust cooking time. Shrimp cooks fast, so check them at about 10 minutes. Both options will soak up the lemon herb flavors. Add more herbs and spices to boost flavor. Try fresh dill or basil for a bright taste. A pinch of red pepper flakes can add heat if you like spicy food. You can also use a bit of smoked paprika for a warm, smoky flavor. For sauces and toppings, consider a drizzle of balsamic glaze after baking. It adds sweetness and depth. A dollop of yogurt mixed with lemon zest and garlic can make a creamy topping. You can even serve with a sprinkle of feta or goat cheese for a tangy finish. After enjoying your Sheet-Pan Lemon Herb Salmon & Veggies, store leftovers properly. First, let the dish cool down. Place the salmon and veggies in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. If you want to keep them longer, freeze the salmon and veggies. Make sure to use freezer-safe bags or containers. Label them with the date. This way, you will know when you made them. To enjoy your leftovers, reheating is key. The best way to reheat salmon is in the oven. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use a microwave if you’re in a hurry. Place the salmon and veggies on a microwave-safe plate. Heat in short bursts of 30 seconds, checking for warmth. Avoid overcooking, as this can dry out the salmon. How long does salmon need to cook? Salmon cooks quickly. Depending on the thickness, it takes about 15 to 20 minutes at 400°F (200°C). The fish is done when it flakes easily with a fork. Use a meat thermometer to check for a safe internal temperature of 145°F (63°C). Can I use frozen salmon? Yes, you can use frozen salmon. Just make sure to thaw it before cooking. Place the salmon in the fridge overnight or under cold running water for quicker thawing. Cooking time may slightly increase. What vegetables pair well with salmon? Many veggies work great with salmon. I love using cherry tomatoes, zucchini, and bell peppers. You can also try asparagus, broccoli, or green beans. They add color and taste to your dish. Can I make this dish in advance? You can prep the ingredients ahead of time. Chop your veggies and make the lemon herb mix. Store them in the fridge. When you’re ready, place the salmon and veggies on the sheet pan and bake. How can I adjust for dietary preferences? You can easily make this dish fit your needs. Use different proteins like chicken or tofu. Swap out veggies for those you prefer or have on hand. Adjust the herbs to match your taste. This blog post covered a simple, healthy salmon dish. We discussed ingredients like salmon, olive oil, and veggies. The steps included prep, cooking, and tips for optimal texture. You can create variations with different proteins or vegetables. Remember to store leftovers properly and reheat well. This meal lets you enjoy tasty, nutritious food with ease. I hope you find joy in making this dish for yourself and others!

WANT TO SAVE THIS RECIPE?

Welcome to a vibrant kitchen adventure! In this post, I will share how to make Sheet-Pan Lemon Herb Salmon & Veggies Delight. It’s simple, healthy, and packed with flavor. You’ll love the zesty lemon and fresh herbs that bring this dish to life. Plus, it all cooks on one pan—saving you time on cleanup! Let’s dive into the tasty details you need to create this meal.

Ingredients

List of Ingredients

  • 4 salmon fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 2 lemons (one for zest and juice, one sliced into rounds)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 large zucchini, sliced into half-moons
  • 1 bell pepper, sliced (red or yellow for a pop of color)
  • Fresh parsley for garnish

The first step in making Sheet-Pan Lemon Herb Salmon & Veggies is gathering the ingredients. This dish is simple and fresh, perfect for a weeknight meal. Salmon fillets provide a rich source of protein. The olive oil adds healthy fats, while lemons bring brightness and flavor. Garlic, dried oregano, and thyme add depth to the dish.

Cherry tomatoes, zucchini, and bell peppers are colorful and nutritious. They not only taste great but also provide vitamins and minerals. Fresh parsley adds a nice touch as a garnish.

Nutritional Information

  • Caloric content: Each serving of this dish has about 350 calories.
  • Macronutrient breakdown: You get around 30g of protein, 20g of healthy fats, and 15g of carbs.

This meal is balanced and satisfying. It offers good protein, healthy fats, and plenty of veggies. Eating this dish helps you feel full and energized.

Step-by-Step Instructions

Preparation Steps

1. Preheating the oven and preparing the baking sheet

First, you need to preheat your oven to 400°F (200°C). This step gets your oven ready for baking delicious salmon. Next, grab a large baking sheet and line it with parchment paper. This makes cleanup easy and keeps your food from sticking.

2. Whisking the lemon herb mixture

In a small bowl, combine 2 tablespoons of olive oil, the juice and zest of one lemon, and 3 cloves of minced garlic. Add 1 teaspoon each of dried oregano and dried thyme. Season with salt and pepper to taste. Whisk this mixture well until everything blends nicely. This mix will add amazing flavor to your dish.

Assembly of the Dish

1. Placing salmon and vegetables on the sheet pan

Take your salmon fillets and place them on one side of the prepared baking sheet. Make sure to leave enough space for the veggies. Now, brush the lemon herb mixture generously over the salmon. This will infuse it with great taste.

2. Drizzling and tossing the vegetables

On the other side of the baking sheet, arrange 1 cup of halved cherry tomatoes, 1 sliced large zucchini, and 1 sliced bell pepper. Drizzle the remaining lemon herb mixture over the vegetables. Toss them gently to coat evenly. This step ensures every bite is full of flavor.

Cooking

1. Baking time and visual indicators for doneness

Now, it’s time to bake! Place the sheet pan in the preheated oven. Bake for 15-20 minutes. The salmon is done when it flakes easily with a fork and is cooked through. The veggies should be tender but still vibrant and colorful. This timing is key to a perfect meal.

Enjoy the aromas and colors as you create this dish!

Tips & Tricks

Cooking Tips

To ensure perfect salmon texture, I recommend using fresh fillets. Fresh fish holds moisture better. If you can, choose wild-caught salmon for richer flavor and texture.

Always check for doneness at 15 minutes. The salmon should flake easily with a fork. If it looks still raw, bake for a few more minutes.

To avoid overcooked veggies, cut them into even sizes. This helps them cook evenly. I love using bell peppers, zucchini, and cherry tomatoes. They stay colorful and tender when baked.

Also, toss the veggies in the lemon herb mixture before baking. This adds flavor while they cook. Keep an eye on them as they can cook faster than salmon.

Serving Suggestions

For presentation, serve directly from the sheet pan. It looks rustic and inviting. If you prefer, plate the salmon and veggies separately. Add lemon slices and parsley on top for color.

Pair your meal with a light side salad. A simple green salad with vinaigrette works well. You can also serve with crusty bread to soak up the juices.

For drinks, a crisp white wine like Sauvignon Blanc pairs nicely. If you want a non-alcoholic option, try sparkling water with lemon slices. It keeps the meal refreshing and light.

Variations

Ingredient Substitutions

You can switch up the veggies in this dish. If you want, add broccoli, asparagus, or carrots. These options cook well on the sheet pan and taste great with the lemon herb mix. You can also try using snap peas or mushrooms for a different flavor and texture.

For protein, salmon is amazing, but you can use chicken or shrimp instead. Chicken thighs or breasts work well, just make sure to adjust cooking time. Shrimp cooks fast, so check them at about 10 minutes. Both options will soak up the lemon herb flavors.

Flavor Enhancements

Add more herbs and spices to boost flavor. Try fresh dill or basil for a bright taste. A pinch of red pepper flakes can add heat if you like spicy food. You can also use a bit of smoked paprika for a warm, smoky flavor.

For sauces and toppings, consider a drizzle of balsamic glaze after baking. It adds sweetness and depth. A dollop of yogurt mixed with lemon zest and garlic can make a creamy topping. You can even serve with a sprinkle of feta or goat cheese for a tangy finish.

Storage Info

Leftover Storage

After enjoying your Sheet-Pan Lemon Herb Salmon & Veggies, store leftovers properly. First, let the dish cool down. Place the salmon and veggies in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. If you want to keep them longer, freeze the salmon and veggies. Make sure to use freezer-safe bags or containers. Label them with the date. This way, you will know when you made them.

Reheating Tips

To enjoy your leftovers, reheating is key. The best way to reheat salmon is in the oven. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use a microwave if you’re in a hurry. Place the salmon and veggies on a microwave-safe plate. Heat in short bursts of 30 seconds, checking for warmth. Avoid overcooking, as this can dry out the salmon.

FAQs

Common Questions

How long does salmon need to cook?

Salmon cooks quickly. Depending on the thickness, it takes about 15 to 20 minutes at 400°F (200°C). The fish is done when it flakes easily with a fork. Use a meat thermometer to check for a safe internal temperature of 145°F (63°C).

Can I use frozen salmon?

Yes, you can use frozen salmon. Just make sure to thaw it before cooking. Place the salmon in the fridge overnight or under cold running water for quicker thawing. Cooking time may slightly increase.

What vegetables pair well with salmon?

Many veggies work great with salmon. I love using cherry tomatoes, zucchini, and bell peppers. You can also try asparagus, broccoli, or green beans. They add color and taste to your dish.

Recipe Variations

Can I make this dish in advance?

You can prep the ingredients ahead of time. Chop your veggies and make the lemon herb mix. Store them in the fridge. When you’re ready, place the salmon and veggies on the sheet pan and bake.

How can I adjust for dietary preferences?

You can easily make this dish fit your needs. Use different proteins like chicken or tofu. Swap out veggies for those you prefer or have on hand. Adjust the herbs to match your taste.

This blog post covered a simple, healthy salmon dish. We discussed ingredients like salmon, olive oil, and veggies. The steps included prep, cooking, and tips for optimal texture.

You can create variations with different proteins or vegetables. Remember to store leftovers properly and reheat well. This meal lets you enjoy tasty, nutritious food with ease. I hope you find joy in making this dish for yourself and others!

- 4 salmon fillets (about 6 ounces each) - 2 tablespoons olive oil - 2 lemons (one for zest and juice, one sliced into rounds) - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 large zucchini, sliced into half-moons - 1 bell pepper, sliced (red or yellow for a pop of color) - Fresh parsley for garnish The first step in making Sheet-Pan Lemon Herb Salmon & Veggies is gathering the ingredients. This dish is simple and fresh, perfect for a weeknight meal. Salmon fillets provide a rich source of protein. The olive oil adds healthy fats, while lemons bring brightness and flavor. Garlic, dried oregano, and thyme add depth to the dish. Cherry tomatoes, zucchini, and bell peppers are colorful and nutritious. They not only taste great but also provide vitamins and minerals. Fresh parsley adds a nice touch as a garnish. - Caloric content: Each serving of this dish has about 350 calories. - Macronutrient breakdown: You get around 30g of protein, 20g of healthy fats, and 15g of carbs. This meal is balanced and satisfying. It offers good protein, healthy fats, and plenty of veggies. Eating this dish helps you feel full and energized. 1. Preheating the oven and preparing the baking sheet First, you need to preheat your oven to 400°F (200°C). This step gets your oven ready for baking delicious salmon. Next, grab a large baking sheet and line it with parchment paper. This makes cleanup easy and keeps your food from sticking. 2. Whisking the lemon herb mixture In a small bowl, combine 2 tablespoons of olive oil, the juice and zest of one lemon, and 3 cloves of minced garlic. Add 1 teaspoon each of dried oregano and dried thyme. Season with salt and pepper to taste. Whisk this mixture well until everything blends nicely. This mix will add amazing flavor to your dish. 1. Placing salmon and vegetables on the sheet pan Take your salmon fillets and place them on one side of the prepared baking sheet. Make sure to leave enough space for the veggies. Now, brush the lemon herb mixture generously over the salmon. This will infuse it with great taste. 2. Drizzling and tossing the vegetables On the other side of the baking sheet, arrange 1 cup of halved cherry tomatoes, 1 sliced large zucchini, and 1 sliced bell pepper. Drizzle the remaining lemon herb mixture over the vegetables. Toss them gently to coat evenly. This step ensures every bite is full of flavor. 1. Baking time and visual indicators for doneness Now, it’s time to bake! Place the sheet pan in the preheated oven. Bake for 15-20 minutes. The salmon is done when it flakes easily with a fork and is cooked through. The veggies should be tender but still vibrant and colorful. This timing is key to a perfect meal. Enjoy the aromas and colors as you create this dish! To ensure perfect salmon texture, I recommend using fresh fillets. Fresh fish holds moisture better. If you can, choose wild-caught salmon for richer flavor and texture. Always check for doneness at 15 minutes. The salmon should flake easily with a fork. If it looks still raw, bake for a few more minutes. To avoid overcooked veggies, cut them into even sizes. This helps them cook evenly. I love using bell peppers, zucchini, and cherry tomatoes. They stay colorful and tender when baked. Also, toss the veggies in the lemon herb mixture before baking. This adds flavor while they cook. Keep an eye on them as they can cook faster than salmon. For presentation, serve directly from the sheet pan. It looks rustic and inviting. If you prefer, plate the salmon and veggies separately. Add lemon slices and parsley on top for color. Pair your meal with a light side salad. A simple green salad with vinaigrette works well. You can also serve with crusty bread to soak up the juices. For drinks, a crisp white wine like Sauvignon Blanc pairs nicely. If you want a non-alcoholic option, try sparkling water with lemon slices. It keeps the meal refreshing and light. {{image_2}} You can switch up the veggies in this dish. If you want, add broccoli, asparagus, or carrots. These options cook well on the sheet pan and taste great with the lemon herb mix. You can also try using snap peas or mushrooms for a different flavor and texture. For protein, salmon is amazing, but you can use chicken or shrimp instead. Chicken thighs or breasts work well, just make sure to adjust cooking time. Shrimp cooks fast, so check them at about 10 minutes. Both options will soak up the lemon herb flavors. Add more herbs and spices to boost flavor. Try fresh dill or basil for a bright taste. A pinch of red pepper flakes can add heat if you like spicy food. You can also use a bit of smoked paprika for a warm, smoky flavor. For sauces and toppings, consider a drizzle of balsamic glaze after baking. It adds sweetness and depth. A dollop of yogurt mixed with lemon zest and garlic can make a creamy topping. You can even serve with a sprinkle of feta or goat cheese for a tangy finish. After enjoying your Sheet-Pan Lemon Herb Salmon & Veggies, store leftovers properly. First, let the dish cool down. Place the salmon and veggies in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. If you want to keep them longer, freeze the salmon and veggies. Make sure to use freezer-safe bags or containers. Label them with the date. This way, you will know when you made them. To enjoy your leftovers, reheating is key. The best way to reheat salmon is in the oven. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use a microwave if you’re in a hurry. Place the salmon and veggies on a microwave-safe plate. Heat in short bursts of 30 seconds, checking for warmth. Avoid overcooking, as this can dry out the salmon. How long does salmon need to cook? Salmon cooks quickly. Depending on the thickness, it takes about 15 to 20 minutes at 400°F (200°C). The fish is done when it flakes easily with a fork. Use a meat thermometer to check for a safe internal temperature of 145°F (63°C). Can I use frozen salmon? Yes, you can use frozen salmon. Just make sure to thaw it before cooking. Place the salmon in the fridge overnight or under cold running water for quicker thawing. Cooking time may slightly increase. What vegetables pair well with salmon? Many veggies work great with salmon. I love using cherry tomatoes, zucchini, and bell peppers. You can also try asparagus, broccoli, or green beans. They add color and taste to your dish. Can I make this dish in advance? You can prep the ingredients ahead of time. Chop your veggies and make the lemon herb mix. Store them in the fridge. When you’re ready, place the salmon and veggies on the sheet pan and bake. How can I adjust for dietary preferences? You can easily make this dish fit your needs. Use different proteins like chicken or tofu. Swap out veggies for those you prefer or have on hand. Adjust the herbs to match your taste. This blog post covered a simple, healthy salmon dish. We discussed ingredients like salmon, olive oil, and veggies. The steps included prep, cooking, and tips for optimal texture. You can create variations with different proteins or vegetables. Remember to store leftovers properly and reheat well. This meal lets you enjoy tasty, nutritious food with ease. I hope you find joy in making this dish for yourself and others!

Sheet-Pan Lemon Herb Salmon & Veggies

Whip up a delicious and hassle-free dinner with this Sheet-Pan Lemon Herb Salmon & Veggies recipe! Perfectly baked salmon fillets paired with vibrant veggies and zesty lemon make for a delightful meal any night of the week. Just 30 minutes from prep to plate! Click through for the full recipe and tips to elevate your dinner experience! #SheetPanMeal #HealthyRecipes #EasyCooking #SalmonRecipes
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Ingredients
  

4 salmon fillets (about 6 ounces each)

2 tablespoons olive oil

2 lemons (one for zest and juice, one sliced into rounds)

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 large zucchini, sliced into half-moons

1 bell pepper, sliced (red or yellow for a pop of color)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together the olive oil, juice and zest of one lemon, minced garlic, dried oregano, dried thyme, salt, and pepper until well combined.

      Place the salmon fillets on one side of the prepared baking sheet. Brush the fillets generously with the lemon herb mixture.

        Arrange the cherry tomatoes, zucchini, and bell pepper on the other side of the baking sheet. Drizzle them with the remaining lemon herb mixture, tossing to coat the vegetables evenly.

          Place slices of the second lemon on top of the salmon and around the vegetables for added flavor and aroma.

            Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the veggies are tender.

              Remove the sheet pan from the oven, and garnish with fresh parsley before serving.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic appeal, or plate the salmon and veggies separately, garnishing with additional lemon slices and parsley for a colorful presentation.

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