Description
This Sheet Pan Salmon and Veggies recipe offers a quick, healthy, and flavorful meal featuring tender salmon fillets roasted alongside vibrant broccolini, red and yellow bell peppers, and red onion. Coated in a delicious honey garlic sauce with a hint of spice, the dish is perfect for easy weeknight dinners or meal prepping. The method ensures all ingredients cook evenly with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1.5 pounds salmon fillet
- 10 ounces broccolini, or broccoli
- 2 large red and yellow bell peppers, cut into 2 inch pieces
- 1/4 red onion, sliced
Honey Garlic Sauce
- 3 tablespoons honey
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 3 large garlic cloves, grated
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven: Preheat your oven to 400 degrees F (200 degrees C) and line a large 9×13 baking sheet with unbleached parchment paper to prevent sticking and make cleanup easier.
- Prepare honey garlic sauce: In a small bowl, whisk together honey, lemon juice, soy sauce, grated garlic, dried oregano, red pepper flakes, salt, and black pepper until well combined.
- Arrange salmon: Place the salmon fillet in the center of the prepared baking sheet and brush approximately one-third of the honey garlic sauce evenly over the top of the salmon.
- Add broccolini: On one side of the salmon, place the broccolini, drizzle with one-third of the remaining honey garlic sauce, and toss gently to coat. Spread the broccolini evenly on the pan.
- Add peppers and onion: On the opposite side of the salmon, add the chopped bell peppers and sliced red onion, drizzle with the remaining honey garlic sauce, and toss gently to coat. Spread the vegetables evenly to ensure even roasting.
- Bake: Place the sheet pan in the oven and bake for 20 minutes or until the internal temperature of the thickest part of the salmon reaches 140 degrees F (60 degrees C). Avoid overbaking, especially for wild salmon which cooks quickly; farmed salmon may require a slightly longer bake.
- Optional extra roasting: If you prefer more roasted vegetables, carefully transfer the salmon to a platter and cover it with foil to keep warm. Spread the vegetables evenly on the baking sheet and broil or bake for a few additional minutes until desired roastiness is achieved. Watch the broccolini closely to prevent burning.
- Serve: Serve the salmon and roasted vegetables hot. Pair with a side like quinoa for a balanced, wholesome meal. This recipe is also excellent for meal prepping.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days to maintain freshness.
- Reheating: To reheat, use a microwave to prevent drying out the salmon, or bake at 350 degrees F (175 degrees C) for 10-15 minutes until warmed through.
- Recipe and photos improved and updated August 2025.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
