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Sheet-Pan Lemon Herb Salmon & Veggies Fresh Dish

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- 4 salmon fillets - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 zucchini, sliced into rounds - 1 red onion, sliced into wedges For a fresh and vibrant meal, I love using salmon fillets paired with colorful veggies. The salmon provides healthy fats and protein, while the veggies add fiber and nutrients. Broccoli, bell pepper, zucchini, and red onion are my go-to choices. They all roast perfectly and create a beautiful dish. - 3 tablespoons olive oil - Juice of 1 large lemon - Zest of 1 lemon - 2 cloves garlic, minced - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh parsley, chopped The marinade brings this dish to life. I combine olive oil, lemon juice, lemon zest, and minced garlic for a zesty kick. Fresh dill and parsley add a burst of flavor. This mix makes the salmon and veggies taste amazing. You will want to use every drop! - Salt and pepper to taste - Lemon slices for garnish - Fresh herbs for garnish Seasoning is key for flavor. I add salt and pepper to the salmon and veggies. Lemon slices on top of the salmon add a nice touch and enhance the taste. Fresh herbs sprinkled on top make the dish look stunning. They also provide extra flavor that ties everything together. First, set your oven to 400°F (200°C). While it warms up, grab a large baking sheet. Line it with parchment paper. This makes cleanup quick and easy. Next, take a small bowl. In it, whisk together the olive oil, lemon juice, and lemon zest. Add the minced garlic, chopped dill, and parsley. Sprinkle in salt and pepper. This herb mix will give the salmon and veggies lots of flavor. Now, place the broccoli, bell pepper, zucchini, and red onion on the baking sheet. Spread them out evenly. Drizzle half of the herb marinade over the veggies. Toss them well to coat every piece. Then, add the salmon fillets among the veggies. Brush the remaining marinade over the salmon. Don’t forget to season the salmon with a pinch of salt and pepper. Place a lemon slice on top of each fillet for a fresh taste. Roast everything in the oven for about 15 to 20 minutes. The salmon should flake easily with a fork, and the veggies should be tender but still crisp. Once done, take it out and let it cool for a few minutes before serving. To get perfectly cooked salmon, aim for 15-20 minutes in the oven. The salmon should flake easily with a fork when done. If you prefer it medium, check at 12 minutes. To achieve crispy veggies, cut them into uniform sizes. This helps them cook evenly. Toss them in olive oil and season well. Make sure they are spread out on the pan. Overcrowded veggies will steam instead of crisp. For great side dishes, consider serving quinoa or rice. These grains soak up the lemon sauce well. A fresh salad with mixed greens adds a nice crunch. You could also serve crusty bread to enjoy with the meal. To plate your dish beautifully, serve the salmon and veggies directly from the pan. This rustic style looks appealing. Add lemon slices and a sprinkle of fresh herbs on top. If you want color, use red pepper flakes for garnish. This adds both flavor and a pop of color. {{image_2}} You can change the veggies based on what you have. Seasonal options keep things fresh and fun. Try asparagus in spring or sweet potatoes in fall. Here are some great choices: - Cauliflower florets - Carrots, sliced - Green beans - Cherry tomatoes - Spinach, added after cooking Mix and match your favorites. Just remember to cut them into similar sizes for even cooking. This helps all your veggies roast perfectly. If salmon isn’t your thing, don’t worry! You can use other proteins that fit your taste. Chicken works well and stays juicy. Tofu is a great option for a plant-based meal. Here are some alternatives: - Chicken breasts or thighs - Firm tofu, cubed - Cod or tilapia fillets - Shrimp, peeled and deveined Adjust your cooking time based on the protein you choose. Chicken may need a few more minutes, while shrimp cooks quickly. Want to spice things up? Adding extra herbs and spices can make this dish even better. Here are some fun ideas to experiment with: - Thyme for a warm flavor - Oregano for a Mediterranean twist - Paprika for some heat - Lemon pepper for more zing Feel free to play around with these options. A little creativity goes a long way in the kitchen! To store your meal, let it cool first. Place the salmon and veggies in an airtight container. Use glass or plastic containers with tight lids. Store them in the fridge. They can last for up to 3 days. Make sure to label the container with the date. This helps keep track of how fresh they are. To reheat, the oven works best. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes. You want the salmon warm and the veggies crisp. If using a microwave, put them on a microwave-safe plate. Heat in short bursts, about 30 seconds each. Stir in between to avoid hot spots. Yes, you can freeze salmon and veggies! To freeze, put them in a freezer-safe bag. Remove as much air as possible before sealing. They will last for about 2-3 months in the freezer. To use, thaw them in the fridge overnight. After thawing, reheat them in the oven for best results. Avoid reheating them too often to keep the flavor fresh. Yes, you can use frozen salmon. First, thaw it in the fridge overnight. If you need it fast, place it in a sealed bag and run it under cold water for 30 minutes. After thawing, pat it dry with a paper towel. This step helps the marinade stick better. Then, follow the recipe as usual. The cooking time might be a bit longer, so check it closely. You can tell salmon is done when it flakes easily with a fork. The flesh should turn from bright pink to a pale, opaque color. Use a meat thermometer if you want precision. It should read 145°F (63°C). Always let it rest for a few minutes after cooking. This helps the juices settle and makes it more flavorful. If you don’t have lemon, try lime juice or vinegar. Both add acidity and brightness. You could also use orange juice for a sweeter flavor. If you want an herbal taste, add more garlic or fresh herbs like thyme or basil. Mix and match to find what you like best. This blog post showed you how to make a tasty salmon dish. We covered the main ingredients like salmon, veggies, and a simple marinade. I shared step-by-step instructions for preparation and cooking. You learned useful tips for serving and presentation, as well as variations for different tastes. Remember, leftovers store well, and you can even freeze this meal. Enjoy this easy, healthy recipe and make it your own with different flavors. Happy cooking!

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Get ready to whip up a fresh and tasty dish with my Sheet-Pan Lemon Herb Salmon & Veggies! This easy recipe combines juicy salmon fillets with vibrant veggies, all baked in a zesty lemon herb marinade. It’s a quick, healthy meal that delivers flavor and nutrition in every bite. Let me guide you step-by-step to create this delightful dish that’s perfect for any night of the week!

Ingredients

Main Ingredients

  • 4 salmon fillets
  • 2 cups broccoli florets
  • 1 bell pepper, sliced (any color)
  • 1 zucchini, sliced into rounds
  • 1 red onion, sliced into wedges

For a fresh and vibrant meal, I love using salmon fillets paired with colorful veggies. The salmon provides healthy fats and protein, while the veggies add fiber and nutrients. Broccoli, bell pepper, zucchini, and red onion are my go-to choices. They all roast perfectly and create a beautiful dish.

Marinade Components

  • 3 tablespoons olive oil
  • Juice of 1 large lemon
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped

The marinade brings this dish to life. I combine olive oil, lemon juice, lemon zest, and minced garlic for a zesty kick. Fresh dill and parsley add a burst of flavor. This mix makes the salmon and veggies taste amazing. You will want to use every drop!

Seasoning and Garnish

  • Salt and pepper to taste
  • Lemon slices for garnish
  • Fresh herbs for garnish

Seasoning is key for flavor. I add salt and pepper to the salmon and veggies. Lemon slices on top of the salmon add a nice touch and enhance the taste. Fresh herbs sprinkled on top make the dish look stunning. They also provide extra flavor that ties everything together.

Step-by-Step Instructions

Preheat and Prepare

First, set your oven to 400°F (200°C). While it warms up, grab a large baking sheet. Line it with parchment paper. This makes cleanup quick and easy.

Prepare the Marinade

Next, take a small bowl. In it, whisk together the olive oil, lemon juice, and lemon zest. Add the minced garlic, chopped dill, and parsley. Sprinkle in salt and pepper. This herb mix will give the salmon and veggies lots of flavor.

Assemble and Roast

Now, place the broccoli, bell pepper, zucchini, and red onion on the baking sheet. Spread them out evenly. Drizzle half of the herb marinade over the veggies. Toss them well to coat every piece.

Then, add the salmon fillets among the veggies. Brush the remaining marinade over the salmon. Don’t forget to season the salmon with a pinch of salt and pepper. Place a lemon slice on top of each fillet for a fresh taste.

Roast everything in the oven for about 15 to 20 minutes. The salmon should flake easily with a fork, and the veggies should be tender but still crisp. Once done, take it out and let it cool for a few minutes before serving.

Tips & Tricks

Cooking Tips

To get perfectly cooked salmon, aim for 15-20 minutes in the oven. The salmon should flake easily with a fork when done. If you prefer it medium, check at 12 minutes.

To achieve crispy veggies, cut them into uniform sizes. This helps them cook evenly. Toss them in olive oil and season well. Make sure they are spread out on the pan. Overcrowded veggies will steam instead of crisp.

Serving Suggestions

For great side dishes, consider serving quinoa or rice. These grains soak up the lemon sauce well. A fresh salad with mixed greens adds a nice crunch. You could also serve crusty bread to enjoy with the meal.

Presentation Ideas

To plate your dish beautifully, serve the salmon and veggies directly from the pan. This rustic style looks appealing. Add lemon slices and a sprinkle of fresh herbs on top. If you want color, use red pepper flakes for garnish. This adds both flavor and a pop of color.

Variations

Vegetable Substitutions

You can change the veggies based on what you have. Seasonal options keep things fresh and fun. Try asparagus in spring or sweet potatoes in fall. Here are some great choices:

  • Cauliflower florets
  • Carrots, sliced
  • Green beans
  • Cherry tomatoes
  • Spinach, added after cooking

Mix and match your favorites. Just remember to cut them into similar sizes for even cooking. This helps all your veggies roast perfectly.

Protein Alternatives

If salmon isn’t your thing, don’t worry! You can use other proteins that fit your taste. Chicken works well and stays juicy. Tofu is a great option for a plant-based meal. Here are some alternatives:

  • Chicken breasts or thighs
  • Firm tofu, cubed
  • Cod or tilapia fillets
  • Shrimp, peeled and deveined

Adjust your cooking time based on the protein you choose. Chicken may need a few more minutes, while shrimp cooks quickly.

Flavor Additions

Want to spice things up? Adding extra herbs and spices can make this dish even better. Here are some fun ideas to experiment with:

  • Thyme for a warm flavor
  • Oregano for a Mediterranean twist
  • Paprika for some heat
  • Lemon pepper for more zing

Feel free to play around with these options. A little creativity goes a long way in the kitchen!

Storage Info

Leftover Storage

To store your meal, let it cool first. Place the salmon and veggies in an airtight container. Use glass or plastic containers with tight lids. Store them in the fridge. They can last for up to 3 days. Make sure to label the container with the date. This helps keep track of how fresh they are.

Reheating Instructions

To reheat, the oven works best. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes. You want the salmon warm and the veggies crisp. If using a microwave, put them on a microwave-safe plate. Heat in short bursts, about 30 seconds each. Stir in between to avoid hot spots.

Freezing Tips

Yes, you can freeze salmon and veggies! To freeze, put them in a freezer-safe bag. Remove as much air as possible before sealing. They will last for about 2-3 months in the freezer. To use, thaw them in the fridge overnight. After thawing, reheat them in the oven for best results. Avoid reheating them too often to keep the flavor fresh.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. First, thaw it in the fridge overnight. If you need it fast, place it in a sealed bag and run it under cold water for 30 minutes. After thawing, pat it dry with a paper towel. This step helps the marinade stick better. Then, follow the recipe as usual. The cooking time might be a bit longer, so check it closely.

How do I know when the salmon is done cooking?

You can tell salmon is done when it flakes easily with a fork. The flesh should turn from bright pink to a pale, opaque color. Use a meat thermometer if you want precision. It should read 145°F (63°C). Always let it rest for a few minutes after cooking. This helps the juices settle and makes it more flavorful.

What can I substitute for lemon in the marinade?

If you don’t have lemon, try lime juice or vinegar. Both add acidity and brightness. You could also use orange juice for a sweeter flavor. If you want an herbal taste, add more garlic or fresh herbs like thyme or basil. Mix and match to find what you like best.

This blog post showed you how to make a tasty salmon dish. We covered the main ingredients like salmon, veggies, and a simple marinade. I shared step-by-step instructions for preparation and cooking. You learned useful tips for serving and presentation, as well as variations for different tastes. Remember, leftovers store well, and you can even freeze this meal. Enjoy this easy, healthy recipe and make it your own with different flavors. Happy cooking!

- 4 salmon fillets - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 zucchini, sliced into rounds - 1 red onion, sliced into wedges For a fresh and vibrant meal, I love using salmon fillets paired with colorful veggies. The salmon provides healthy fats and protein, while the veggies add fiber and nutrients. Broccoli, bell pepper, zucchini, and red onion are my go-to choices. They all roast perfectly and create a beautiful dish. - 3 tablespoons olive oil - Juice of 1 large lemon - Zest of 1 lemon - 2 cloves garlic, minced - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh parsley, chopped The marinade brings this dish to life. I combine olive oil, lemon juice, lemon zest, and minced garlic for a zesty kick. Fresh dill and parsley add a burst of flavor. This mix makes the salmon and veggies taste amazing. You will want to use every drop! - Salt and pepper to taste - Lemon slices for garnish - Fresh herbs for garnish Seasoning is key for flavor. I add salt and pepper to the salmon and veggies. Lemon slices on top of the salmon add a nice touch and enhance the taste. Fresh herbs sprinkled on top make the dish look stunning. They also provide extra flavor that ties everything together. First, set your oven to 400°F (200°C). While it warms up, grab a large baking sheet. Line it with parchment paper. This makes cleanup quick and easy. Next, take a small bowl. In it, whisk together the olive oil, lemon juice, and lemon zest. Add the minced garlic, chopped dill, and parsley. Sprinkle in salt and pepper. This herb mix will give the salmon and veggies lots of flavor. Now, place the broccoli, bell pepper, zucchini, and red onion on the baking sheet. Spread them out evenly. Drizzle half of the herb marinade over the veggies. Toss them well to coat every piece. Then, add the salmon fillets among the veggies. Brush the remaining marinade over the salmon. Don’t forget to season the salmon with a pinch of salt and pepper. Place a lemon slice on top of each fillet for a fresh taste. Roast everything in the oven for about 15 to 20 minutes. The salmon should flake easily with a fork, and the veggies should be tender but still crisp. Once done, take it out and let it cool for a few minutes before serving. To get perfectly cooked salmon, aim for 15-20 minutes in the oven. The salmon should flake easily with a fork when done. If you prefer it medium, check at 12 minutes. To achieve crispy veggies, cut them into uniform sizes. This helps them cook evenly. Toss them in olive oil and season well. Make sure they are spread out on the pan. Overcrowded veggies will steam instead of crisp. For great side dishes, consider serving quinoa or rice. These grains soak up the lemon sauce well. A fresh salad with mixed greens adds a nice crunch. You could also serve crusty bread to enjoy with the meal. To plate your dish beautifully, serve the salmon and veggies directly from the pan. This rustic style looks appealing. Add lemon slices and a sprinkle of fresh herbs on top. If you want color, use red pepper flakes for garnish. This adds both flavor and a pop of color. {{image_2}} You can change the veggies based on what you have. Seasonal options keep things fresh and fun. Try asparagus in spring or sweet potatoes in fall. Here are some great choices: - Cauliflower florets - Carrots, sliced - Green beans - Cherry tomatoes - Spinach, added after cooking Mix and match your favorites. Just remember to cut them into similar sizes for even cooking. This helps all your veggies roast perfectly. If salmon isn’t your thing, don’t worry! You can use other proteins that fit your taste. Chicken works well and stays juicy. Tofu is a great option for a plant-based meal. Here are some alternatives: - Chicken breasts or thighs - Firm tofu, cubed - Cod or tilapia fillets - Shrimp, peeled and deveined Adjust your cooking time based on the protein you choose. Chicken may need a few more minutes, while shrimp cooks quickly. Want to spice things up? Adding extra herbs and spices can make this dish even better. Here are some fun ideas to experiment with: - Thyme for a warm flavor - Oregano for a Mediterranean twist - Paprika for some heat - Lemon pepper for more zing Feel free to play around with these options. A little creativity goes a long way in the kitchen! To store your meal, let it cool first. Place the salmon and veggies in an airtight container. Use glass or plastic containers with tight lids. Store them in the fridge. They can last for up to 3 days. Make sure to label the container with the date. This helps keep track of how fresh they are. To reheat, the oven works best. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes. You want the salmon warm and the veggies crisp. If using a microwave, put them on a microwave-safe plate. Heat in short bursts, about 30 seconds each. Stir in between to avoid hot spots. Yes, you can freeze salmon and veggies! To freeze, put them in a freezer-safe bag. Remove as much air as possible before sealing. They will last for about 2-3 months in the freezer. To use, thaw them in the fridge overnight. After thawing, reheat them in the oven for best results. Avoid reheating them too often to keep the flavor fresh. Yes, you can use frozen salmon. First, thaw it in the fridge overnight. If you need it fast, place it in a sealed bag and run it under cold water for 30 minutes. After thawing, pat it dry with a paper towel. This step helps the marinade stick better. Then, follow the recipe as usual. The cooking time might be a bit longer, so check it closely. You can tell salmon is done when it flakes easily with a fork. The flesh should turn from bright pink to a pale, opaque color. Use a meat thermometer if you want precision. It should read 145°F (63°C). Always let it rest for a few minutes after cooking. This helps the juices settle and makes it more flavorful. If you don’t have lemon, try lime juice or vinegar. Both add acidity and brightness. You could also use orange juice for a sweeter flavor. If you want an herbal taste, add more garlic or fresh herbs like thyme or basil. Mix and match to find what you like best. This blog post showed you how to make a tasty salmon dish. We covered the main ingredients like salmon, veggies, and a simple marinade. I shared step-by-step instructions for preparation and cooking. You learned useful tips for serving and presentation, as well as variations for different tastes. Remember, leftovers store well, and you can even freeze this meal. Enjoy this easy, healthy recipe and make it your own with different flavors. Happy cooking!

Sheet-Pan Lemon Herb Salmon & Veggies

Discover the deliciousness of Sheet-Pan Lemon Herb Salmon & Veggies, a quick and healthy meal that's perfect for busy weeknights! With tender salmon fillets paired with vibrant veggies, this recipe is bursting with flavor thanks to zesty lemon and fresh herbs. Whip it up in just 30 minutes for a satisfying dinner that everyone will love. Click through to explore the full recipe and elevate your weeknight meals!
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Ingredients
  

4 salmon fillets

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 zucchini, sliced into rounds

1 red onion, sliced into wedges

3 tablespoons olive oil

Juice of 1 large lemon

Zest of 1 lemon

2 cloves garlic, minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Lemon slices 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 olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, salt, and pepper to create the herb marinade.

      On the prepared baking sheet, arrange the broccoli, bell pepper, zucchini, and red onion in an even layer.

        Drizzle half of the herb marinade over the vegetables and toss them to coat well.

          Place the salmon fillets on the baking sheet among the veggies. Brush the remaining herb marinade generously over the salmon fillets.

            Season the salmon with a pinch of salt and pepper, and place a lemon slice on each fillet for extra flavor.

              Roast in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender but still crisp.

                Remove from the oven and let it cool for a few minutes before serving.

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

                    - Presentation Tips: Serve the salmon and veggies directly from the pan, garnished with extra fresh herbs and lemon slices. Consider adding a sprinkle of red pepper flakes for a pop of color and flavor.

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