This Sheet Pan Salmon and Bell Pepper Dinner is a quick and healthy meal. The salmon is tender and flavorful, while colorful bell peppers add a nice crunch and sweetness.
Trust me, one pan means less mess! I love how simple it is to make—just toss everything together and let it bake. Perfect for busy weeknights when you want something yummy! 🍽️
Key Ingredients & Substitutions
Salmon: Fresh salmon is key here for flavor and texture. If you’re on a budget, consider using frozen salmon, just ensure it’s fully thawed before cooking. Other fish like tilapia or cod can be a good swap too.
Bell Peppers: I used red, yellow, and orange peppers for sweetness and color. You can also use green peppers for a sharper taste or substitute with zucchini or asparagus if you prefer.
Pesto: Pesto adds great flavor to the salmon. If you’re out, try a mix of olive oil and chopped herbs, or use a little garlic and lemon juice for brightness.
Olive Oil: A staple for roasting. Feel free to use avocado oil or even melted coconut oil as alternatives. Both add a nice flavor.
How Can I Get My Salmon Cooked Perfectly?
Cooking salmon can be tricky, but I’ve got some tips to help you nail it every time! The key is timing and temperature.
- Start with a preheated oven at 400°F. It’s hot enough to cook the salmon quickly without drying it out.
- For fillets about 1-inch thick, bake for 12-15 minutes. If you’re using thicker pieces, you might need a couple more minutes.
- Check for doneness when the salmon flakes easily with a fork and is opaque inside. If you have a thermometer, aim for an internal temperature of 145°F.
With these steps and ingredient tips, you’ll have a lovely Sheet Pan Salmon dinner in no time! Enjoy!
How to Make Sheet Pan Salmon and Bell Pepper Dinner
Ingredients You’ll Need:
For the Meal:
- 2 salmon fillets (about 6 oz each)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 small red onion, sliced into rings
- 1 lime, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 2 tablespoons pesto or green herb sauce (for topping)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This quick and vibrant dinner takes about 10 minutes to prep and 15 minutes to cook, totaling around 25 minutes from start to finish. That means you’ll be enjoying your meal in no time at all—perfect for busy weeknights!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first: preheat your oven to 400°F (200°C). This is the perfect temperature for roasting! While the oven warms up, line a large sheet pan with parchment paper. This makes cleanup a breeze!
2. Arrange the Vegetables:
Next, take those sliced bell peppers and the red onion and arrange them on the sheet pan. Drizzle about 1 tablespoon of olive oil over the veggies, then sprinkle with salt and pepper. Toss everything together to coat the vegetables evenly, ensuring they all get a bit of that delicious flavor.
3. Add the Salmon:
Now, place the salmon fillets right on top of the arranged vegetables. Brush each fillet with the remaining olive oil to keep them moist and flavorful. Then, sprinkle paprika, salt, and pepper evenly over the salmon for an extra kick!
4. Top with Pesto and Lime:
Spoon a little pesto or green herb sauce over each salmon fillet. This will add so much flavor! Then, lay the thin lime slices around the salmon and vegetables; they’ll infuse a lovely zing while cooking.
5. Bake Away:
Slide your sheet pan into the preheated oven. Bake everything for about 12-15 minutes. You’ll know it’s ready when the salmon is cooked through and flakes easily with a fork, and the veggies are tender and slightly caramelized. Yum!
6. Garnish and Serve:
Once out of the oven, sprinkle some freshly chopped parsley over the dish for a pop of color and freshness. Serve immediately, and enjoy this beautiful plate of vibrant salmon and sweet bell peppers!
This recipe is not only colorful but incredibly delicious and healthy too! Enjoy every bite!
Can I Use Different Vegetables?
Absolutely! Feel free to mix and match with vegetables like zucchini, asparagus, or broccoli. Just make sure to cut them into similar sizes for even cooking!
What If I Don’t Have Pesto?
No worries! If you’re out of pesto, you can replace it with a drizzle of olive oil, lemon juice, and some chopped garlic or fresh herbs like basil or dill for a tasty alternative.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so gently in the oven or microwave to avoid overcooking the salmon.
Can I Make This Recipe with Other Proteins?
Definitely! You can swap out the salmon for other proteins like chicken thighs or tofu. Adjust the cooking time based on the protein you choose—chicken may take a bit longer to cook through.
