Name: Roasted Veggie & Fish Sheet Pan Dinner
Ingredients: 1 pound Salmon fillets – Skin on or off, pin-boned, cut into 4 equal portions. Salmon is rich in omega-3 fatty acids and provides a lovely meaty texture.; 1 large Broccoli crown – Cut into florets, about 4 cups. Broccoli is a cruciferous vegetable packed with vitamins and fiber, roasting brings out its sweetness.; 2 Bell peppers – (1 red, 1 yellow or orange) – Cored, seeded, and cut into 1-inch pieces. Bell peppers add sweetness, color, and Vitamin C to the dish.; 1 Red onion – Cut into wedges. Red onion adds a slightly pungent and sweet flavor that mellows beautifully when roasted.; 1 pint Cherry tomatoes – Halved. Cherry tomatoes burst with juicy sweetness during roasting, adding a delightful tang.; 4 cloves Garlic – Minced. Garlic provides a pungent and aromatic base flavor that complements both the vegetables and fish.; 1/4 cup Olive oil – Extra virgin. Olive oil is a healthy fat that helps the vegetables roast and adds richness and flavor.; 2 tablespoons Lemon juice – Freshly squeezed. Lemon juice brightens the dish and complements the flavors of both the fish and vegetables.; 1 tablespoon Dried rosemary – Adds a woody and aromatic flavor that pairs well with roasted vegetables and fish.; 1 teaspoon Dried thyme – Provides an earthy and slightly minty flavor that enhances the overall herb profile.; 1/2 teaspoon Salt – Or to taste. Enhances the flavors of all ingredients.; 1/4 teaspoon Black pepper – Freshly ground, or to taste. Adds a touch of spice and depth of flavor.; Fresh parsley – Chopped, for garnish (optional). Adds a fresh, herbaceous finish and visual appeal.

Ingredients

Scale

1 pound Salmon fillets – Skin on or off, pin-boned, cut into 4 equal portions. Salmon is rich in omega-3 fatty acids and provides a lovely meaty texture.
1 large Broccoli crown – Cut into florets, about 4 cups. Broccoli is a cruciferous vegetable packed with vitamins and fiber, roasting brings out its sweetness.
2 Bell peppers – (1 red, 1 yellow or orange) – Cored, seeded, and cut into 1-inch pieces. Bell peppers add sweetness, color, and Vitamin C to the dish.
1 Red onion – Cut into wedges. Red onion adds a slightly pungent and sweet flavor that mellows beautifully when roasted.
1 pint Cherry tomatoes – Halved. Cherry tomatoes burst with juicy sweetness during roasting, adding a delightful tang.
4 cloves Garlic – Minced. Garlic provides a pungent and aromatic base flavor that complements both the vegetables and fish.
1/4 cup Olive oil – Extra virgin. Olive oil is a healthy fat that helps the vegetables roast and adds richness and flavor.
2 tablespoons Lemon juice – Freshly squeezed. Lemon juice brightens the dish and complements the flavors of both the fish and vegetables.
1 tablespoon Dried rosemary – Adds a woody and aromatic flavor that pairs well with roasted vegetables and fish.
1 teaspoon Dried thyme – Provides an earthy and slightly minty flavor that enhances the overall herb profile.
1/2 teaspoon Salt – Or to taste. Enhances the flavors of all ingredients.
1/4 teaspoon Black pepper – Freshly ground, or to taste. Adds a touch of spice and depth of flavor.
Fresh parsley – Chopped, for garnish (optional). Adds a fresh, herbaceous finish and visual appeal.

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Instructions

Preheat your oven and prepare the sheet pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Parchment paper also prevents sticking and promotes even roasting. If you don’t have parchment paper, you can lightly grease the baking sheet with olive oil.
Prepare the vegetables: Wash and chop all the vegetables. In a large bowl, combine the broccoli florets, bell pepper pieces, red onion wedges, and halved cherry tomatoes. Ensure the vegetables are cut into roughly similar sizes to ensure even cooking.
Season the vegetables: Add the minced garlic, olive oil, dried rosemary, dried thyme, salt, and black pepper to the bowl with the vegetables. Toss everything together thoroughly to ensure the vegetables are evenly coated with the oil and seasonings. Using your hands or tongs, mix well to distribute the flavors.
Arrange vegetables on the sheet pan: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the vegetables instead of roasting them. If necessary, use two sheet pans to ensure even roasting.
Roast the vegetables: Place the sheet pan in the preheated oven and roast for 15 minutes. Roasting the vegetables first allows them to start cooking and softening before adding the fish, which cooks more quickly.
Prepare the fish: While the vegetables are roasting, pat the salmon fillets dry with paper towels. This helps to ensure a nice sear and prevents steaming. Season the salmon fillets with a pinch of salt and pepper.
Add fish to the sheet pan: After the vegetables have roasted for 15 minutes, remove the sheet pan from the oven. Carefully arrange the salmon fillets among the vegetables on the sheet pan, ensuring they are not overcrowded and have some space around them.
Return to oven and finish roasting: Drizzle the lemon juice evenly over the vegetables and salmon fillets. Return the sheet pan to the oven and continue to roast for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized. The exact cooking time for the fish will depend on the thickness of the fillets.
Check for doneness: To check if the salmon is cooked through, gently flake it with a fork. It should be opaque and flake easily. The vegetables should be tender when pierced with a fork and have slightly browned edges.
Garnish and serve: Once cooked, remove the sheet pan from the oven. If desired, garnish with fresh chopped parsley. Serve immediately and enjoy your delicious and healthy Roasted Veggie & Fish Sheet Pan Dinner!

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 25g
Fiber: 8g
Protein: 35g