Go Back

One-Pan Healthy Low Calorie Salmon & Veggies - Simple, Fresh, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 4 salmon fillets (4–6 oz each), skin-on or skinless
  • Veggies: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small red onion (sliced), 1 medium zucchini (half-moons), 1 cup cherry tomatoes
  • Healthy fat: 2 tablespoons extra-virgin olive oil
  • Acid and aromatics: Zest of 1 lemon + juice of 1/2 lemon, 3 garlic cloves (minced)
  • Seasoning: 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes (optional), 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Fresh finish: 2 tablespoons chopped fresh parsley or dill
  • Optional add-ons: Lemon wedges for serving, a light drizzle of balsamic glaze, or a spoonful of plain Greek yogurt

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. Mix the marinade: In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, smoked paprika, oregano, red pepper flakes, salt, and black pepper.
  3. Toss the veggies: Add broccoli, bell pepper, red onion, zucchini, and cherry tomatoes to the pan. Drizzle with half the marinade and toss to coat. Spread in an even layer.
  4. Start the vegetables: Roast the vegetables for 10 minutes to give them a head start. This prevents overcooking the salmon.
  5. Season the salmon: While the veggies roast, pat the salmon dry with paper towels. Brush the remaining marinade over the fillets. If using skin-on salmon, leave the skin side down.
  6. Add the salmon: Remove the pan, make space, and nestle the salmon among the vegetables.
  7. Roast to finish: Return the pan to the oven and cook for 8–12 minutes, depending on thickness. The salmon is done when it flakes easily and registers about 125–130°F (52–54°C) for medium.
  8. Rest and garnish: Let the salmon rest 2 minutes. Sprinkle with chopped parsley or dill. Add extra lemon wedges if you like.
  9. Serve: Plate the salmon with a generous scoop of roasted veggies. For extra brightness, add a quick squeeze of lemon or a light drizzle of balsamic.