Sheet Pan Roasted Lemon Pepper Salmon and Vegetables

This sheet pan salmon and vegetable dish is an easy and delicious way to get a healthy meal on the table in no time. The salmon is roasted skin-on, which gives it a crispy exterior and moist interior. The vegetables are roasted until tender and slightly caramelized. The whole dish is flavored with a simple lemon-pepper marinade.

This recipe was inspired by a dish I had at a restaurant in Seattle. The salmon was roasted skin-on and served with roasted vegetables. I was so impressed with the dish that I decided to recreate it at home. I experimented with different marinades and vegetables until I came up with this recipe. I've made this dish many times since then, and it's always a hit with my family and friends.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound salmon fillets, skin-on
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound small red potatoes, scrubbed and quartered
• 1 pound broccoli florets
• 1/2 cup cherry tomatoes

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Line a large baking sheet with parchment paper.
3. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, lemon pepper seasoning, salt, and pepper.
4. Brush the salmon fillets with the marinade.
5. Place the salmon and vegetables on the prepared baking sheet and toss to coat with the marinade.
6. Roast for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
7. Serve immediately.

Why It Works

• Roasting the salmon skin-on gives it a crispy exterior and moist interior.
• The lemon-pepper marinade adds flavor to the salmon without overpowering it.
• Roasting the vegetables with the salmon infuses them with flavor from the salmon juices.
• The whole dish is cooked on a single sheet pan, which makes for easy cleanup.