This easy sheet pan salmon and bell pepper dinner is perfect for a quick and tasty meal! The salmon bakes with sweet peppers, bringing lots of flavor and color to your plate.
One pan means less mess to clean up, which is a win in my book! I’ve found it’s great served with rice, and you can have dinner ready in no time—just set the timer and relax!
Key Ingredients & Substitutions
Salmon: A great source of omega-3 fatty acids, salmon is perfect for this dish. If you prefer, you can use trout or even chicken breasts as an alternative, keeping in mind that chicken may require a longer cooking time.
Bell Peppers: Red and yellow bell peppers add sweetness and color. You can easily substitute them with green bell peppers or even other veggies like asparagus or broccoli for variety.
Zucchini: Zucchini adds a mild flavor and nice texture. If it’s out of season, yellow squash or eggplant work well as substitutes.
Lemon: Fresh lemon enhances the flavor of the salmon. If you don’t have lemon, lime can also work, or try a splash of vinegar like balsamic for a different twist.
Smoked Paprika: This spice gives a lovely smoky flavor. If you don’t have it, regular paprika or even chili powder can add a different but tasty dimension.
How Do You Cook Salmon Perfectly on a Sheet Pan?
Cooking salmon perfectly can be tricky, but with a few tips, it’s simple! The key is to monitor the cooking time closely to avoid overcooking.
- Start by preheating your oven to 400°F (200°C) to get an even cooking temperature.
- Ensure the salmon skin is down on the parchment, which helps hold it in place and keeps it moist.
- Depending on thickness, salmon typically takes 15-20 minutes. An internal temperature of 145°F (63°C) means it’s perfectly cooked.
- Let it rest for a few minutes before serving to allow the juices to redistribute.
With these tips in mind, you’ll enjoy juicy salmon every time! Happy cooking!
Sheet Pan Salmon and Bell Pepper Dinner
Ingredients You’ll Need:
- 1 large salmon fillet (about 1 to 1.5 pounds)
- 2 bell peppers (red and yellow), sliced into strips
- 1 medium zucchini, sliced into rounds
- 1 lemon, thinly sliced (plus extra wedges for serving)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a bit of heat)
How Much Time Will You Need?
This recipe requires about 10 minutes of preparation time and an additional 15-20 minutes for baking. In total, you will spend approximately 30 minutes making a delightful dinner that everyone will love!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). This high temperature will help you get perfectly cooked salmon and tender veggies. Line a large sheet pan with parchment paper for easy cleanup later.
2. Mix the Olive Oil Mixture:
In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, dried oregano, salt, and pepper. This mixture will add fabulous flavor to your meal!
3. Arrange the Ingredients:
Place the salmon fillet right in the center of the prepared sheet pan. Next, surround it with the sliced bell peppers, zucchini, and lemon slices, arranging them evenly for an appealing look.
4. Season Everything:
Drizzle the olive oil mixture over both the salmon and the vegetables. Be sure to get good coverage on everything—use a brush or your hands to spread the mixture on the salmon, so it’s well-seasoned!
5. Add Finishing Touches:
Now, sprinkle the chopped fresh parsley over the entire pan. If you enjoy a bit of heat, you can add some red pepper flakes as well!
6. Bake it!
Slide your sheet pan into the preheated oven and bake for 15-20 minutes. Check for doneness—the salmon should flake easily with a fork, and the veggies need to be tender but not mushy.
7. Squeeze & Serve:
When it’s done, remove the pan from the oven. Squeeze fresh lemon juice over the salmon and vegetables for an extra zing before serving. This adds a wonderful brightness!
8. Enjoy Your Meal:
Serve the salmon and veggies hot right from the pan, adding lemon wedges on the side for those who like a little extra flavor. Enjoy your flavorful and healthy sheet pan salmon and bell pepper dinner!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just make sure to thaw the salmon completely before cooking. You can do this overnight in the fridge or place it in a sealed plastic bag and submerge it in cold water for about an hour. Pat it dry before seasoning for the best results.
What Vegetables Can I Substitute?
Feel free to get creative with your vegetables! Asparagus, broccoli, or cherry tomatoes would work great in place of bell peppers and zucchini. Just make sure they’ll roast well in the oven and adjust the cooking time accordingly if using denser vegetables.
How Should I Store Leftovers?
Store any leftover salmon and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a skillet to avoid overcooking the salmon further.
Can I Make This Recipe Dairy-Free?
Yes, this recipe is naturally dairy-free! The olive oil and fresh herbs bring all the flavor without the need for butter or dairy products. Enjoy it worry-free!