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–+ servings

Sheetpan Salmon and Potatoes with Veggies

A delightful and easy-to-make dish featuring salmon fillets, baby potatoes, and colorful vegetables, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 fillets Salmon skinless
  • 1 pound Baby Potatoes red or yellow varieties
  • 2 Bell Peppers any color
  • 1 medium Zucchini cut into half-moons
  • 2 tablespoons Olive Oil extra virgin
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Herbs like thyme or rosemary

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash baby potatoes thoroughly. Cut them in half if larger than a golf ball. Toss in olive oil, salt, garlic powder, and dried herbs.
  3. Spread seasoned potatoes onto one side of the prepared baking sheet in a single layer.
  4. Place salmon fillets next to the potatoes. Drizzle with olive oil, squeeze lemon juice over each fillet, and sprinkle with salt and pepper.
  5. Toss bell peppers and zucchini in olive oil and seasoning before adding them around the salmon and potatoes.
  6. Bake for about 20-25 minutes until the salmon flakes easily and potatoes are tender.
  7. Remove from oven, plate everything, squeeze more lemon juice over if desired, and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 300mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

This dish is versatile; you can customize the vegetables based on personal preferences or seasonal availability.

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