One-Pan Lemon Garlic Salmon with Roasted Veggies

Step 1: Preheat the oven

• Set your oven to 400°F (200°C).

• This ensures it's hot enough to roast the vegetables and cook the salmon evenly.

  
  

Step 2: Prepare your baking tray

• Line a large baking sheet or shallow roasting pan with parchment paper or lightly grease it with a small amount of olive oil. This prevents sticking and makes cleanup easier.

  
  

Step 3: Chop the vegetables

• Broccoli: Cut into small bite-size florets if not already pre-cut.

• Carrots: Peel and slice thinly so they roast evenly (thinner = faster cooking).

• Zucchini: Slice into 1/4-inch rounds or cut into half-moons.

  
  

Step 4: Season the vegetables

• In a large bowl, add the broccoli, carrots, and zucchini.

• Drizzle with 1 tablespoon of olive oil.

• Sprinkle with a pinch of salt and black pepper.

• Toss everything with your hands or a spoon to coat evenly.

  
  

Step 5: Arrange vegetables on the tray

• Spread the seasoned vegetables out evenly on the prepared baking sheet.

• Make sure they are in a single layer and not crowded—this helps them roast instead of steam.

  
  

Step 6: Prepare the salmon

• Place the salmon fillets skin side down (if skin is on) on top of or next to the vegetables.

• Drizzle each fillet with a bit of olive oil.

• Sprinkle with salt, pepper, and the minced garlic (divide evenly).

• Squeeze the juice from half a lemon over the salmon fillets.

• Slice the remaining half lemon into thin rounds and lay a slice or two on top of each fillet.

  
  

Step 7: Roast in the oven

• Place the tray in the middle rack of the oven.

• Bake for 20 to 25 minutes, depending on the thickness of your salmon and how soft you like your vegetables.

  • Salmon is done when it flakes easily with a fork and turns opaque (not translucent).

  • Vegetables should be tender with slightly crisp or caramelized edges.

    
    

Step 8: Garnish and serve

• Remove the tray from the oven.

• Optional: Sprinkle with chopped fresh parsley or dill for a bright, fresh touch.

• Use a spatula to carefully transfer the salmon and vegetables to each plate.

• Serve warm, optionally with a wedge of lemon on the side.

  
  

Tips for success:

• Don't overcrowd the tray. If your tray is too small, use two trays to allow everything to roast properly.

• Want extra crisp on veggies? Remove the salmon when it’s done and broil the veggies for 2–3 minutes.

• Add starch if desired: Serve with quinoa, rice, or roasted potatoes to make it more filling.