Sheet Pan Lemon-Oregano Salmon with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Oven-roasted salmon fillets infused with lemon and oregano, accompanied by a colorful medley of tender roasted vegetables. This Greek-inspired seafood recipe, ready in about 42 minutes, pairs salmon fillets, lemon zest, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 4 tbsp, divided olive oil
• 2 tsp dried oregano
• 3, minced garlic cloves
• 1 medium, sliced red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, sliced into thin wedges red onion
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 1 sliced medium red bell pepper, 1 sliced medium zucchini (1/2-inch rounds), and 1 sliced small red onion into thin wedges with 2 tbsp olive oil, 3 minced garlic cloves, 3/4 tsp salt, and 1/3 tsp black pepper. Spread evenly.
2. Step 2: Roast the vegetables for 15 minutes, stirring halfway through for even browning.
3. Step 3: While vegetables roast, brush 4 salmon fillets (6 oz each) with a mixture of 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp dried oregano, 3/4 tsp salt, and 2/3 tsp black pepper.
4. Step 4: Remove the pan from oven, nestle the salmon fillets among the vegetables, skin side down, and return to the oven. Roast for an additional 10-12 minutes until salmon flakes easily with a fork.
5. Step 5: Plate the salmon with the roasted vegetables and spoon any pan juices over the top to serve.