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Easy Sheet Pan Salmon Primavera Recipe with Roasted Summer Vegetables

Easy Sheet Pan Salmon Primavera

Tender salmon roasts alongside asparagus, summer squash, tomatoes, peppers, and red onion for a colorful Italian-inspired dinner. Lemon, garlic, and herbs add fresh flavor with very little cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets, about 6 ounces each salmon fillets, skin on or off
  • 1 pound asparagus, woody ends trimmed
  • 1 medium medium zucchini, sliced into 1/2-inch half-moons
  • 1 medium medium yellow squash, sliced into 1/2-inch half-moons
  • 1 pint grape or cherry tomatoes
  • 1 medium red bell pepper, cut into strips
  • 1 small small red onion, cut into thin wedges
Seasoning
  • 3 tablespoons, divided extra-virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon, divided kosher salt
  • 1/2 teaspoon, divided freshly ground black pepper
Finishing
  • 1 lemon lemon, cut into wedges
  • 2 tablespoons, optional fresh parsley or basil, chopped

Method
 

Step-by-Step
  1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper or foil.
  2. Add the asparagus, zucchini, yellow squash, tomatoes, red bell pepper, and red onion to the prepared pan. Toss with 2 tablespoons olive oil, garlic, Italian seasoning, about 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, then spread the vegetables into a single layer.
  3. Roast the vegetables for 8–10 minutes. This head start allows the firmer vegetables to begin cooking before the salmon joins the pan.
  4. Pat the salmon dry, rub the fillets with the remaining 1 tablespoon olive oil, and season with the remaining salt and pepper.
  5. Move the vegetables aside and place the salmon on the sheet pan. Roast for another 10–15 minutes, depending on the thickness of the fillets, until the salmon flakes easily and reaches 145°F in the thickest part.
  6. Finish the salmon and vegetables with fresh lemon juice and chopped parsley or basil. Serve immediately with lemon wedges.

Notes

Dry the salmon thoroughly before seasoning for better browning. Keep the vegetables in a single layer so they roast instead of steam; use two pans if the sheet pan is crowded. Broccoli, green beans, or thinly sliced carrots can replace some of the squash or asparagus.