This easy sheet pan dinner features juicy salmon and colorful bell peppers, all roasted together for a quick meal. The best part? One pan means less mess!
I love how simple it is—just season, pop it in the oven, and enjoy! Plus, the salmon is so tasty and perfect for busy weeknights. Who needs takeout? 😄
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here! If you’re looking for a more budget-friendly option, feel free to swap with trout or even cod. Frozen salmon works too; just be sure to thaw it properly before cooking.
Bell Peppers: I love using a mix of colors for aesthetic appeal! You can use any bell pepper, but if you’re out, try zucchini or asparagus for a different twist. They roast well, too!
Onion: A small onion adds sweetness, but you can substitute with shallots for a milder flavor or green onions for a fresh crunch. Caramelized onions will also bring a special touch.
Olive Oil: While olive oil is great for roasting, avocado oil is a fantastic substitute if you want a higher smoke point. You could also use melted butter for a rich flavor.
Garlic: Fresh garlic is best, but garlic powder works in a pinch. I prefer using more garlic as it adds extra flavor!
How Do I Make Sure My Salmon is Perfectly Cooked?
Cooking salmon just right can be tricky. Here are some tips to ensure it comes out flaky and succulent:
- Start with the right thickness: Ideally, look for fillets about 1 inch thick.
- Check for doneness: Salmon should reach an internal temperature of 145°F (63°C). It’s done when it easily flakes with a fork.
- Don’t overcrowd the pan: Ensure there’s space between the salmon and veggies. This helps everything cook evenly.
- Let it rest: After baking, let your salmon sit for a couple of minutes before serving. This helps enhance the flavors.
With these ingredients and techniques, your sheet pan dinner will be a breeze, and the results will be delicious!
Sheet Pan Salmon and Bell Pepper Dinner
Ingredients You’ll Need:
- 2 salmon fillets (about 6 oz each)
- 1 red bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 1 small onion, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs (basil, oregano, thyme mix)
- 1/2 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 12-15 minutes to cook, making the total time around 25-30 minutes. Perfect for a quick and healthy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is the perfect temperature for roasting salmon and veggies. While the oven is heating, line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Vegetables:
In a mixing bowl, toss the sliced red and yellow bell peppers along with the sliced onion. Add 1 tablespoon of olive oil, minced garlic, half of the dried Italian herbs, and a sprinkle of salt and pepper. Mix everything together until the veggies are well coated, then spread them out evenly on the prepared baking sheet.
3. Add the Salmon:
Next, take your salmon fillets and place them on the sheet pan among the vegetables. Drizzle the remaining tablespoon of olive oil over the salmon. Sprinkle the rest of the Italian herbs, optional smoked paprika, and add salt and pepper to taste. This step enhances the flavor of the salmon nicely!
4. Roast Everything:
Slide the sheet pan into your preheated oven and roast for about 12-15 minutes. Check for doneness: the salmon should flake easily with a fork and the vegetables should be tender. If you’d like a bit of a crispy texture on the salmon, you can broil it for the last couple of minutes, but keep an eye on it!
5. Serve and Enjoy:
Once done, remove the baking sheet from the oven and garnish everything with chopped fresh parsley. Serve your colorful meal immediately with lemon wedges on the side, perfect for squeezing over the salmon and veggies for that extra zing!
This sheet pan dinner is not only vibrant and tasty but also quick enough to whip up on busy nights. Enjoy your delicious meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon fillets! Just be sure to thaw them completely in the refrigerator before cooking to ensure even cooking.
What Vegetables Can I Substitute?
If you don’t have bell peppers or onions on hand, feel free to use other vegetables like zucchini, asparagus, or cherry tomatoes. Just cut them into similar sizes to ensure even cooking!
Can I Make This Ahead of Time?
While this dish is best served fresh, you can prepare the vegetables and season the salmon ahead of time. Store them in the fridge for up to 24 hours, then roast them when you’re ready to eat.
How Should I Store Leftover Salmon and Vegetables?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them gently in the oven or microwave, ensuring to add a bit of moisture to keep them from drying out.
