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Homemade Lemon-Herb Zucchini Sheet-Pan Salmon dish photo

Lemon-Herb Zucchini Sheet-Pan Salmon

This Lemon-Herb Zucchini Sheet-Pan Salmon is a vibrant, healthy, and easy weeknight dinner bursting with fresh Mediterranean flavors.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Easy, Healthy, Quick, Salmon, Sheet-Pan, Weeknight
Servings: 4 servings

Ingredients

  • 4 salmon fillets
  • 2 medium zucchinis sliced into half-moons
  • 1 medium yellow bell pepper sliced
  • 1 cup cherry tomatoes halved
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 cloves garlic minced
  • salt and pepper to taste
  • lemon wedges for serving

Instructions

  • Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
  • In a small bowl, combine the olive oil, lemon juice, dried oregano, dried basil, minced garlic, salt, and pepper. Whisk until well blended and fragrant.
  • Place the sliced zucchinis, yellow bell pepper, and halved cherry tomatoes in a large bowl. Pour about two-thirds of the lemon-herb marinade over the vegetables and toss to coat evenly. Spread the veggies out evenly on the prepared sheet pan.
  • Pat the salmon fillets dry with paper towels. Brush the remaining marinade generously over each salmon fillet and season with extra salt and pepper if desired.
  • Place the salmon fillets on top of the bed of vegetables on the sheet pan, spacing evenly. Bake for 15-18 minutes, until salmon flakes easily and vegetables are tender yet crisp.
  • Remove from oven and let the salmon rest for a few minutes. Serve with roasted vegetables and garnish with fresh lemon wedges.

Equipment

  • Large Sheet Pan
  • Parchment Paper
  • Large Bowl
  • Small Bowl

Notes

  • Ensure not to overcrowd the sheet pan for even roasting and caramelization.
  • Pat salmon dry before marinating to improve texture and flavor.
  • Store leftovers separately in airtight containers and consume within 2 days for best quality.