Sheet-Pan Salmon with Roasted Veggies (Meal-Prep Friendly)
A fast, high-protein sheet-pan meal with salmon and roasted vegetables that holds up well for weekday lunches. Minimal dishes, consistent results, and easy macro control.
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This is the kind of meal you can run on autopilot: one pan, one timer, done. Roast the veggies first, add salmon at the end so it stays juicy, and you’ve got a reliable protein-and-produce combo for the week. It reheats cleanly and works with rice, quinoa, or potatoes depending on your goals.
Total Time
32 min
Prep Time
10 min
Cook Time
22 min
Servings
4
Ingredients
Salmon
- •4 salmon fillets (5–6 oz / 140–170 g each), skin-on or skinless
Vegetables
- •1 lb (450 g) broccoli florets
- •1 red bell pepper, sliced
- •1 medium zucchini, sliced into half-moons
- •1 small red onion, cut into wedges
Seasoning + Sauce
- •2 tbsp olive oil, divided
- •1 tsp kosher salt, divided (plus more to taste)
- •1/2 tsp black pepper
- •1 tsp garlic powder
- •1 tsp smoked paprika (or regular paprika)
- •1 lemon (zest and juice)
- •1 tbsp Dijon mustard
- •1 tbsp honey (optional; omit for lower sugar)
Optional for serving (not included in cook time)
- •Cooked rice, quinoa, or potatoes for extra carbs
- •Fresh parsley or dill
Instructions
- 1
Heat oven to 425°F (220°C). Line a large sheet pan with parchment or foil for faster cleanup.
- 2
Add broccoli, bell pepper, zucchini, and red onion to the sheet pan. Toss with 1 tbsp olive oil, 1/2 tsp salt, pepper, garlic powder, and paprika. Spread into an even layer (leave some space so they roast, not steam).
- 3
Roast vegetables for 12 minutes.
- 4
While veggies roast, mix the salmon glaze: lemon zest, 1 tbsp lemon juice, Dijon, remaining 1 tbsp olive oil, remaining 1/2 tsp salt, and honey (if using).
- 5
Remove pan from oven. Push vegetables to the sides to make 4 spaces. Place salmon fillets on the pan and brush or spoon the glaze over the tops.
- 6
Return to oven and roast 8–10 minutes, or until salmon flakes easily and reaches 125–130°F (52–54°C) for medium or 135–140°F (57–60°C) for more well-done.
- 7
Rest 2 minutes. Taste veggies and add a squeeze of lemon or a pinch of salt if needed.
- 8
Meal-prep: portion into 4 containers (salmon + veggies). Cool, then refrigerate. Add cooked grains separately if using.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.