About this recipe
One hot oven and one sheet pan. The vegetables take a head start so they roast through while the salmon stays moist.
Lemon goes on at the end so it stays bright. Oil and salt on the vegetables are enough. The salmon does not need a heavy glaze.
This is an easy meal-prep dinner. Reheat gently so the fish does not dry out, or eat the salmon cold over greens.
HEAT THE OVEN
Step 1
Heat the oven to 425°F. Line a large sheet pan with parchment if you like easier cleanup.
ROAST THE VEGETABLES
Step 2
Toss broccoli and peppers with 1 1/2 tablespoons olive oil, garlic, salt, pepper, and herbs if using. Spread in a single layer on the sheet pan.
Step 3
Roast at 425°F until the vegetables start to brown at the edges, 12 to 14 minutes.
ADD THE SALMON
Step 4
Pat salmon dry. Season with salt and pepper. Push vegetables aside and nestle salmon on the pan. Brush with remaining olive oil.
Step 5
Return to the oven and roast at 425°F until salmon flakes easily and reaches 145°F in the thickest part, 10 to 14 minutes depending on thickness.
FINISH
Step 6
Squeeze lemon over the salmon and vegetables. Serve hot from the pan.
Tips
Thicker fillets need the longer end of the roast time. Pull when the center turns opaque and flakes.
Asparagus works instead of peppers. Add it with the salmon so it does not overcook.
Swaps
Bell peppersAsparagus spears
Trimmed. Add with the salmon for the last 10 to 12 minutes.
SalmonCod or halibut
Same weight. Check for 145°F. Milder flavor.
Equipment
large sheet pan · instant-read thermometer
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