Sheet-Pan Mediterranean Salmon with Charred Veg
Salmon fillet sears alongside roasted vegetables, then finishes under the broiler with lemon and fresh herbs. Serve with crusty bread and a bright green salad for a restaurant-worthy 25-minute dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 35g
Ingredients
- 2 fillets (6 oz each) salmon fillets, skin-on
- 1 medium zucchini, halved lengthwise
- 1 large red bell pepper, quartered
- ½ cup red onion, pickled (store-bought or quick-pickled)
- 1 whole (zested + halved) fresh lemon
- 3 tbsp fresh dill or parsley, chopped
- 3 tbsp extra-virgin olive oil
- 1 pinch salt and black pepper
Instructions
- 1
Preheat broiler to high. Pat salmon skin-dry and arrange skin-side down on a sheet pan.
- 2
Toss zucchini and bell pepper with 2 tbsp oil, salt, and pepper. Arrange cut-side down around the salmon.
- 3
Heat the oven to 400°F (or skip to broiling). Roast vegetables uncovered for 8 minutes until edges start to char.
- 4
Drizzle salmon with remaining 1 tbsp oil, lemon zest, salt, and pepper. Squeeze half the lemon over the top.
- 5
Broil 4 to 5 minutes until salmon flakes easily at the thickest part and skin begins to crisp.
- 6
Scatter dill and pickled onions over the pan. Serve hot with the lemon wedge, crusty bread, and a green salad.
Tools you’ll need
- sheet pan
- broiler
- oven
- knife
- microplane (for zesting)
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