Sheet Pan Cajun-Spiced Blackened Salmon with Roasted Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple sheet pan meal featuring tender blackened salmon fillets with a smoky Cajun spice rub, roasted alongside colorful bell peppers and zucchini for a vibrant, healthy dinner. This American-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, olive oil, cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. Line a large sheet pan with parchment paper. In a small bowl, mix 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Pat dry 4 salmon fillets (6 oz each) and rub each with 1 tbsp olive oil, then evenly coat with the spice mixture. Place the salmon skin-side down on one side of the sheet pan.
  3. Step 3: In a separate bowl, toss 2 sliced bell peppers and 2 medium zucchini cut into 1/2-inch half-moons with 2 tbsp olive oil and a pinch of salt and pepper. Spread the vegetables on the other side of the sheet pan.
  4. Step 4: Roast everything for 12-15 minutes until the salmon is opaque and flakes easily with a fork and the vegetables are tender with slight caramelized edges.
  5. Step 5: Serve warm with 4 lemon wedges to squeeze over the salmon for a bright finish.

Frequently asked questions

How long does Sheet Pan Cajun-Spiced Blackened Salmon with Roasted Vegetables take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Cajun-Spiced Blackened Salmon with Roasted Vegetables?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sheet Pan Cajun-Spiced Blackened Salmon with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Cajun-Spiced Blackened Salmon with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Cajun-Spiced Blackened Salmon with Roasted Vegetables gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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