15-Minute Sheet-Pan Salmon and Vegetables

One pan, 15 minutes of active time, and a complete dinner of protein, healthy fats, and vegetables. Sheet-pan meals are the answer to weeknight cooking fatigue.

Minimal cleanup, maximum nutrition.

Ingredients (serves 2)

Simple and flexible:

• 2 salmon fillets
• 1 head broccoli, cut into florets
• 1 bell pepper, sliced
• 2 tbsp olive oil
• 1 lemon
• Salt, pepper, garlic powder

How to make it

Total time: about 25 minutes.

• Preheat oven to 220C / 425F
• Toss vegetables in olive oil and seasoning; spread on a sheet pan
• Roast 10 minutes, then add salmon
• Roast 12–15 more minutes until salmon flakes
• Squeeze lemon over everything and serve

Tips and variations

Adapt to what you have:

• Swap salmon for chicken thighs (cook longer)
• Use any firm vegetables — carrots, zucchini, asparagus
• Line the pan with parchment for even easier cleanup

Why it’s good for you

Salmon delivers protein and anti-inflammatory omega-3 fats, while a tray of roasted vegetables adds fiber and nutrients — a genuinely balanced plate from one pan.

Frequently asked questions

How do I know salmon is done?

It flakes easily with a fork and turns opaque. Aim for an internal temperature of 63C/145F.

Can I use frozen salmon?

Yes — thaw it first and pat dry so it roasts rather than steams.

What other vegetables work?

Any firm vegetable that roasts well: carrots, zucchini, asparagus, or green beans.

The takeaway

Sheet-pan salmon and vegetables is the ultimate low-effort, high-nutrition weeknight dinner: protein, omega-3s, and a tray of veg with almost no cleanup, ready in about 25 minutes.