Mediterranean Diet Friendly Sheet Pan Salmon and Roasted Vegetables

Total time40 min

Prep time15 min

Cook time25 min

Mediterranean Diet Friendly Sheet Pan Salmon and Roasted Vegetables

This one-pan dinner brings together golden-seared salmon fillets and a colorful mix of zucchini, carrots, red onion, and broccoli, all roasted until tender and lightly caramelized at the edges. A bright marinade of olive oil, garlic, turmeric, ginger, and fresh lemon juice soaks into the fish as it finishes cooking, giving it a warm, earthy flavor without any heavy sauces weighing it down. Fresh parsley and thyme scattered over the top add a fragrant, herby finish that ties the whole pan together. It's a simple, produce-forward meal built on good olive oil, lean fish, and plenty of vegetables, which makes it a natural fit for a Mediterranean way of eating. Best of all, everything cooks on a single sheet pan, so cleanup is as easy as the flavor is satisfying. Squeeze on a little extra lemon at the table and dinner is done.

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Ingredients

4 servings

4 salmon fillets (about 6 oz each), skin-on
2 medium zucchini, cut into ½-inch half-moons
2 medium carrots, peeled and cut into ¼-inch coins
1 small red onion, cut into 1-inch wedges
1 small head broccoli, cut into small florets (about 2 cups)
4 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp fine sea salt, divided
½ tsp ground turmeric
½ tsp ground ginger
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley, roughly chopped
1 tbsp fresh thyme leaves

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper.
2
In a small bowl, whisk together 3 tbsp of the olive oil, the turmeric, ginger, garlic, lemon juice, lemon zest, and 3/4 tsp of the salt to form the marinade.

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