Roasted Salmon Veggie Bowl Sheet Pan Dinner You’ll Love
Roasted salmon with colorful vegetables baked on one sheet pan.Ready in under 40 minutes with minimal prep.Healthy, balanced, and perfect for busy weeknights.
Ingredients
- 1 medium sweet potato peeled and diced
- 1 large zucchini or 2 small cut into quarter moons
- 1 red bell pepper cored and diced
- 1 yellow bell pepper cored and diced
- ½ lb asparagus trimmed and cut into pieces
- 2 tablespoons olive oil divided
- 2 salmon filets 4–5 oz each
- Salt and pepper to taste
- Pinch red pepper flakes optional
- 2 cups baby arugula or spinach or both
- 2 –3 tablespoons prepared basil pesto
- Lemon wedge for garnish
Optional Grains
- ¾ cup cooked quinoa
- 2 tablespoons finely chopped Italian parsley
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss sweet potato, zucchini, bell peppers, and asparagus with 1 tablespoon olive oil, salt, and pepper. Add red pepper flakes if desired.
- Spread vegetables on the sheet pan, leaving space for the salmon. Roast for 10 minutes.
- Meanwhile, brush salmon with remaining olive oil and season with salt and pepper.
- Remove the pan, add salmon, and return to oven. Cook for 10–12 minutes until salmon is flaky and vegetables are tender.
- Prepare bowls with arugula or spinach. Add quinoa mixed with parsley if using.
- Top with roasted vegetables and salmon. Finish the Roasted Salmon Veggie Bowl Sheet Pan Dinner with pesto and a squeeze of lemon.
Notes
- Substitute quinoa with brown rice or couscous.
- Add chickpeas for extra protein.
- Use spinach, kale, or mixed greens depending on preference.