Sheet Pan Salmon

Quick-cooking salmon fillets seasoned with lemon and herbs, roasted alongside tender broccoli and bell peppers on a single sheet pan for an effortless, vibrant meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $7.23/serving

Dietary

• Kosher
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• one-pot
• quick
• healthy
• roast
• bake

Ingredients

• 4 salmon fillets (6-ounce)
• 1 tablespoon olive oil
• 1 teaspoon dried dill
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 lemon (half thinly sliced, half juiced)
• 1 head broccoli (cut into florets)
• 1 red bell pepper (cored and sliced)
• 1 cup quick-cooking couscous
• 1.25 cup water or vegetable broth

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place salmon fillets on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, season with dried dill, salt, and black pepper. Top each fillet with lemon slices.
3. On the other side of the baking sheet, toss broccoli florets and red bell pepper slices with the remaining olive oil, a squeeze of lemon juice, and a pinch of salt. Arrange in a single layer.
4. Roast for 12-15 minutes, or until salmon is cooked through and vegetables are tender-crisp.
5. While salmon and vegetables roast, prepare the couscous: Combine quick-cooking couscous and hot water or vegetable broth in a heatproof bowl. Cover and let stand for 5 minutes, or until liquid is absorbed. Fluff with a fork.
6. Serve roasted salmon and vegetables immediately alongside the couscous.

Notes

For even quicker cleanup, use a parchment-lined baking sheet. Leftovers are great for a quick lunch the next day.

Nutrition (per serving)

• Calories: 480
• Protein: 42.1 g
• Carbohydrates: 43.5 g
• Fat: 17.5 g
• Fiber: 6.8 g
• Sodium: 480 mg
• Saturated Fat: 3 g
• Sugar: 3.2 g
• Cholesterol: 95 mg