Spring is in the air, and with it comes a craving for lighter, brighter flavors. This Sheet Pan Salmon with Spring Vegetables recipe perfectly captures the essence of the season: fresh, vibrant, and incredibly easy to prepare. Say goodbye to complicated weeknight dinners and hello to a healthy and delicious meal that’s ready in under 30 minutes!
This recipe is a game-changer because it streamlines the cooking process. Everything cooks together on a single sheet pan, minimizing cleanup and maximizing flavor. The salmon, with its healthy fats and delicate texture, pairs beautifully with the crisp-tender spring vegetables, creating a balanced and satisfying meal.
Here’s why you’ll love this Sheet Pan Salmon with Spring Vegetables:
- Effortless Cleanup: One pan means less time scrubbing and more time enjoying your meal.
- Quick & Easy: From prep to plate in under 30 minutes, perfect for busy weeknights.
- Healthy & Delicious: Packed with protein, vitamins, and healthy fats.
- Versatile: Easily adaptable to your favorite spring vegetables and seasonings.
- Visually Appealing: The vibrant colors of the vegetables make this dish a feast for the eyes as well as the stomach.
What you’ll need:
- Salmon fillets: Skin on or off, your preference! Look for good quality, sustainably sourced salmon.
- Spring Vegetables: Asparagus, sugar snap peas, baby carrots, radishes, and new potatoes are all excellent choices. Feel free to mix and match based on your preferences and what’s available at your local market.
- Olive Oil: For coating the vegetables and salmon, adding flavor and helping them to roast beautifully.
- Lemon: Both the zest and juice add a bright, citrusy note that complements the salmon and vegetables.
- Garlic: Minced garlic provides a savory depth of flavor.
- Fresh Herbs: Dill, parsley, or chives bring a fresh, herbaceous touch.
- Salt & Pepper: To season everything to perfection.
Let’s get cooking!
- Prep the Vegetables: Wash and trim your vegetables. Cut larger vegetables like carrots and potatoes into bite-sized pieces to ensure even cooking.
- Prepare the Salmon: Pat the salmon fillets dry with a paper towel. This will help them get a nice sear.
- Season & Toss: In a large bowl, toss the vegetables with olive oil, minced garlic, lemon zest, salt, and pepper. Arrange them in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- Add the Salmon: Place the salmon fillets amongst the vegetables on the sheet pan. Drizzle the salmon with olive oil, lemon juice, salt, and pepper.
- Bake: Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender-crisp.
- Garnish & Serve: Sprinkle with fresh herbs and serve immediately.
Tips and Variations:
- Vegetable Swaps: Broccoli florets, bell peppers, zucchini, and green beans are all great alternatives or additions to the suggested spring vegetables.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Add a Sauce: Drizzle with a yogurt-dill sauce, a lemon-garlic aioli, or a simple vinaigrette for added flavor.
- Make it a Complete Meal: Serve with quinoa, rice, or a side salad for a more substantial meal.
- Don’t Overcook the Salmon: The key to perfectly cooked salmon is to avoid overcooking it. It should be just opaque throughout and flake easily with a fork.
This Sheet Pan Salmon with Spring Vegetables is more than just a recipe; it’s a celebration of fresh, seasonal ingredients and effortless cooking. So, head to your local farmer’s market, grab your favorite spring vegetables, and get ready to enjoy a healthy and delicious meal that will brighten your weeknight dinner routine! Enjoy!