Sheet Pan Salmon with Vegetables

By Jenna Ruiz, RDN · Updated March 11, 2026

Salmon, broccoli, and peppers on one pan in twenty minutes. Weeknight dinner with 42 grams of protein and almost no cleanup.

Prep

8 min

Cook

15 min

Total

23 min

Servings

4

Calories

430

Protein

42g

Carbs

14g

Fat

24g

Ingredients

• •4 salmon fillets (6oz each)
• •1 large head broccoli, cut into florets
• •2 bell peppers, sliced
• •2 tablespoons olive oil
• •1 lemon, half juiced and half sliced
• •2 teaspoons garlic powder, salt, and pepper

Instructions

1. 1

   Heat the oven to 425°F. Toss the broccoli and peppers with 1 tablespoon of oil, salt, and pepper and spread on a sheet pan.

2. 2

   Roast the vegetables alone for 8 minutes.

3. 3

   Pat the salmon dry, rub with the remaining oil, garlic powder, salt, and pepper.

4. 4

   Nestle the fillets among the vegetables and top with lemon slices.

5. 5

   Roast 10 to 12 minutes, until the salmon flakes and reaches 125 to 130°F for medium.

6. 6

   Finish with a squeeze of lemon juice.

Nutrition Facts

Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.

Recipe Notes

• Weigh your protein raw for the most accurate macros.
• Season in layers: a little salt at each stage beats a lot at the end.

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, covered, until warmed through.

Meal Prep Tips

Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.

Recipe Variations

• Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
• Add a cup of chopped vegetables to raise the fiber without changing the cook time.

Frequently Asked Questions