Sunset Salmon Sheet Pan with Lemon-Herb Roasted Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, one-pan dinner featuring perfectly seared salmon and tender roasted vegetables, finished with a bright lemon-herb glaze that comes together in under 30 minutes. This american-inspired sheet pan (gluten-free) ready in about 28 minutes pairs salmon fillets, olive oil, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 325 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.

Ingredients

• 4 (5 oz each) salmon fillets
• 2 tbsp olive oil
• 1 medium, sliced into 1/2-inch half-moons zucchini
• 1 cup cherry tomatoes
• 1/2 medium, cut into 1-inch wedges red onion
• 1, thinly sliced lemon
• 1 tbsp, chopped fresh thyme
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss zucchini, cherry tomatoes, and red onion wedges with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a large sheet pan. Arrange lemon slices and garlic cloves around the vegetables.
2. Step 2: Pat salmon fillets dry with paper towels, then rub with remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Place salmon on top of vegetables, skin-side down.
3. Step 3: Roast for 15-18 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender with slightly caramelized edges. Sprinkle with fresh thyme just before serving.