Description
Sheet pan lovers, this one is for you! With perfectly cooked salmon, tender-yet-charred end-of-summer-veggies, & an irresistible lemon caper dill sauce, this Broiled Sheet Pan Salmon and Veggies is a one-pan dinner dream!
In order to cook all of the components of this salmon sheet pan perfectly, it’s important to take a two-phase bake-then-broil approach. Arrange seasoned salmon fillet on a sheet pan with diced zucchini & bake to gently par-cook before adding juicy tomatoes and thinly sliced onion & finishing everything under the broiler. The high heat of the broiler creates a gorgeous golden brown crust on the salmon, while the summer veggies char & burst. So good, & the oven does all the work!
What you’ll love most about this easy recipe, though, is its versatility. You can enjoy the sheet pan salmon and veggies on its own, served over rice, alongside a salad – whatever you happen to be craving! Whatever you do, though, don’t skip the lemon caper dill sauce – it’s creamy, bright, tangy, & a little briney, & it’s really the perfect finishing touch!
Ingredients
- nonstick cooking spray
- kosher salt & ground black pepper, to season
- 1 1/2 pounds fresh salmon fillet
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1 lemon, juiced (approx. 2 tablespoons)
- 2 tablespoons olive oil, divided
- 2 medium zucchini, quartered lengthwise & cut into 1-inch pieces
- 1/2 medium red onion, thinly sliced
- 16 ounces cherry tomatoes
- for serving, as desired: cooked rice or grains of choice, capered lemon dill sauce (below)
for the capered lemon dill sauce:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/2 lemon, zested & juiced
- 2 tablespoons capers, drained & roughly chopped
- 2 tablespoons finely chopped fresh dill
- 1/4 teaspoon garlic powder
- kosher salt & ground black pepper, to season
Instructions
A little prep before you get started:
- Preheat the oven to 375 degrees F, arranging the oven racks such that one is in the center of the oven & one is 6-8 inches under the broil.
- Salmon prep: Line a large rimmed baking sheet with foil for easy clean up, lightly spritz with cooking spray. Use paper towels to pat the salmon as dry as possible, then place the salmon fillet skin-side down in the middle of the prepared baking sheet. Season the surface of the salmon fillet with 2 teaspoons kosher salt. Set aside.
- Prep the lemon honey butter: Add the melted butter, honey, & lemon juice to a small bowl. Mix to combine well. Set aside.
- Prep the veggies: Slice & dice the veggies according to the Ingredients List, above. Place the zucchini in a large bowl, drizzling 1 tablespoon of the olive oil over top. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Toss to combine. Set aside. (You’ll use the same bowl to season the tomatoes/onions in a moment!)
- Prepare the salmon sheet pan: Once the butter & veggies are prepped, use paper towel to pat the surface of the seasoned salmon as dry as possible. Spoon half of the prepared lemon honey butter over the surface of the salmon & season with ground black pepper as desired. Arrange the seasoned zucchini around the salmon.
- Bake the salmon & zucchini: Place the sheet pan on the center rack in the oven. Bake for 10 minutes. At the 10 minute mark, remove the sheet pan from the oven & turn the oven’s broiler on its highest setting.
- Broil the salmon & veggies: Place the tomatoes & onions in the same bowl used to season the zucchini – drizzle the remaining 1 tablespoon olive oil over top, then season with 1/2 teaspoon kosher salt & ground black pepper as desired & toss to combine. Arrange the seasoned tomatoes & onions around the salmon & spoon the remaining lemon honey butter over the salmon. Place the sheet pan on the high rack under the broiler. Broil 5-6 minutes, or until the salmon is cooked to your liking & the veggies are tender. Remove from the oven & set aside for serving. (Note: If you’d like the veggies to take on a little more color & char, transfer them to a second sheet pan & pop it under the broiler for another few minutes – doing so gives them a little more char without overcooking the salmon. Easy!)
- Prepare the capered lemon dill sauce: Meanwhile, as the salmon bakes & broils, prepare the capered lemon dill sauce. Combine all listed ingredients in a bowl. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Stir to combine well. Set aside for serving, or store in an airtight container in the refrigerator for up to 5 days.
- Serve: Portion the broiled salmon & veggies on plates alongside rice or a nice green salad. Dollop the capered lemon dill sauce over top. Enjoy!
Notes
- Storage & Reheating: Store leftover broiled salmon & veggies in an airtight container in the refrigerator for up to 3 days. I like leftovers best cold (the salmon & caper sauce is amazing on a bagel crisp or crostini for a fun lunch!), though you can reheat in the microwave or on the stovetop & serve as desired, as well.
- 15-Minute Meal Prep: Much of this recipe’s active prep time comes preparing the veggies & making the capered lemon dill sauce. Prep either or both in advance to get a head start on your broiled salmon sheet pan dinner – it takes 15 minutes, tops!
- Veggie prep: Thinly slice 1/2 red onion & quarter 2 zucchini lengthwise before chopping into 1-inch pieces. Store in separate airtight containers in the refrigerator for up to 5 days.
- Prepare the capered lemon dill sauce according to Step 4 of Recipe Directions, above. Store in a jar or airtight container in the refrigerator for up to 5 days. (10 minutes active prep)