This easy sheet pan dinner features tender salmon and colorful bell peppers, all roasted together for a tasty meal. It’s healthy, quick, and perfect for busy nights!
What I love about this dish is how all the flavors come together without much fuss. Just season, spread, and let the oven do its magic—clean-up is a breeze too!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star of this dish. You can use other fish like trout or even chicken breasts if you prefer. Just adjust the cooking time accordingly.
Bell Peppers: Red and yellow bell peppers are sweet and colorful. Feel free to swap in green peppers for a slightly different flavor or use zucchini or asparagus for variety.
Pesto Sauce: This brings great flavor to the dish. If you don’t have pesto, blend fresh herbs with olive oil, or use a simple mix of olive oil, lemon juice, and Italian spices.
Garlic: Fresh garlic adds a nice kick. If you’re in a pinch, garlic powder can work too—just use less since it’s more concentrated.
How Do I Ensure Perfectly Cooked Salmon and Vegetables?
Cooking salmon and veggies together on a sheet pan is easy, but timing is key. Here are some steps to get it right:
- Preheat your oven well. A hot oven helps the salmon cook evenly and the veggies to roast nicely.
- Cut the bell peppers into similar-sized chunks to ensure they cook uniformly with the salmon.
- Don’t crowd the pan. If your baking sheet is too full, everything will steam instead of roast. Give them space!
- Keep an eye on the salmon. It should be opaque and flake easily when done—typically around 12-15 minutes.
Remember, if your salmon fillets are thicker or thinner, this may change the cooking time slightly, so check them to avoid overcooking!
Sheet Pan Salmon and Bell Pepper Dinner
Ingredients You’ll Need:
- 2 salmon fillets (about 6 oz each)
- 1 red bell pepper, chopped into chunks
- 1 yellow bell pepper, chopped into chunks
- 2 tablespoons olive oil
- 2 tablespoons pesto sauce (or herb mixture)
- 2 cloves garlic, minced
- 1 lemon, thinly sliced
- 2 tablespoons fresh parsley or cilantro, chopped
- Salt and freshly ground black pepper, to taste
- Optional: chili flakes or paprika for some heat
How Much Time Will You Need?
This tasty dish takes about 10 minutes to prep and about 12-15 minutes to cook, so you’ll have dinner ready in about 25-30 minutes! Perfect for a quick weeknight meal without compromising on flavor.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 400°F (200°C). While it is heating, line a baking sheet with parchment paper or give it a light grease to keep the food from sticking.
2. Prepare the Bell Peppers:
In a mixing bowl, toss the chopped red and yellow bell peppers with 1 tablespoon of olive oil, salt, pepper, and the minced garlic. Make sure everything is well-coated with the oil and seasonings for great flavor!
3. Add the Salmon:
Now, it’s time to place your salmon fillets right in the center of your prepared baking sheet. Spread a nice layer of pesto sauce evenly over the top of each salmon fillet. This is where the flavor starts to shine!
4. Arrange the Vegetables:
Pour the coated bell pepper chunks around the salmon on the baking sheet. They’ll roast beautifully alongside the salmon!
5. Drizzle with Olive Oil:
If you like, you can drizzle the remaining 1 tablespoon of olive oil over the salmon and peppers for a bit more richness. It’s an optional step but recommended for extra flavor!
6. Add Lemon Slices:
Place the lemon slices over the salmon and spread them around the peppers for a zesty punch. The lemon will add a fresh brightness as it cooks.
7. Roast in the Oven:
Pop the baking sheet into your preheated oven and roast everything for about 12-15 minutes. You’ll know it’s done when the salmon is cooked through and flakes easily with a fork, and the bell peppers are tender and vibrant in color.
8. Garnish and Serve:
Once out of the oven, sprinkle fresh parsley or cilantro over the top for that finishing touch. Serve your dish hot, and feel free to add more lemon wedges for extra brightness!
Enjoy your vibrant, healthy, and flavorful sheet pan salmon with roasted bell peppers! This dinner is sure to impress and satisfy!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the refrigerator before cooking. If you’re short on time, you can quickly thaw it by placing it in a sealed plastic bag and submerging it in cold water for about 30 minutes.
What Can I Substitute for Pesto Sauce?
If you don’t have pesto on hand, you can make a simple mix with olive oil, lemon juice, and some dried Italian herbs like oregano or basil. Alternatively, you could also use a garlic herb butter or simply season the salmon with salt, pepper, and a drizzle of olive oil.
How Long Can I Store Leftovers?
Leftover sheet pan salmon and bell peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently in the microwave or on the stove over low heat to avoid overcooking the salmon.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables like asparagus, zucchini, or cherry tomatoes. Just keep in mind that different veggies may have different cooking times, so cut them into similar sizes and check for doneness accordingly.
