Salmon Sheet Pan Dinner
I think I’ve mentioned a time or three that one of my daughters absolutely LOVES salmon. I mean, this kid would be happy to eat it every day. I like it too, but I can get tired of it served plain. So, to keep both of us happy, I’m always looking for new and interesting ways to cook it.
I’ve discovered that the key to keeping salmon interesting is seasoning. Lemon, garlic, and dill are all classics…but if you really want to give it a flavor boost, what you need is capers. These tiny, pickled flower buds add a burst of tart, pungent flavor to chicken, fish, or any dish. They’re kinda pricey – like three bucks for a tiny 2-ounce jar – but a little bit goes a REALLY long way.
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For this recipe, you lay your salmon out in the sheet pan, surrounded by fresh veggies, and seasoned with the usual mixture of lemon, garlic, and dill. Then, for the finishing touch, you sprinkle on the capers…and the whole dish suddenly goes from flavor to FLAVOR! With its blend of tender, flaky fish, crisp-tender veggies, and zesty seasonings, this Salmon Sheet Pan Dinner could be your greatest caper yet.
Salmon Sheet Pan Dinner
INGREDIENTS:
4 Salmon fillets, approx. 6oz each
¼ cup Lemon Juice
zest of 1 lemon
2 teaspoons garlic, minced and divided
1 teaspoon Dill, fresh
2 Tablespoons capers
2 Tablespoons Oil
3-4 Carrots, peeled and sliced
½ – 1 lb. Green beans, ends snipped
Salt and pepper, as desired
DIRECTIONS:
1. Preheat oven to 350 degrees F. Season fillets with salt, pepper and lemon zest and set aside.
2. On a parchment lined sheet pan, lay fish skin side down. In a small bowl, combine lemon juice, 1 teaspoon of minced garlic, dill, salt and pepper and begin to brush the lemon juice mixture all over the tops.
3. In another bowl, combine green beans and carrots. Drizzle the oil over the vegetables and season with salt and pepper and your other teaspoon of minced garlic. Mix them around until they are all coated.
4. Place veggies on the pan around the salmon. Sprinkle the capers over the top of the fish.
5. Bake in the oven for 20 – 25 minutes or until the fish is cooked thoroughly and vegetables are tender.
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Corey, Darryl, Big D & Little D
Salmon Sheet Pan Dinner
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Ingredients
- 4 Salmon fillets approx. 6oz each
- ¼ cup Lemon Juice
- zest of 1 lemon
- 2 teaspoons garlic minced and divided
- 3-4 Carrots peeled and sliced
- ½ - 1 lb. Green beans ends snipped
- 2 Tablespoons Oil
- 1 teaspoon Dill fresh
- 2 Tablespoons capers
- 2 Tablespoons Oil
- Salt and pepper as desired
Instructions
- Preheat oven to 350 degrees F. Season fillets with salt, pepper and lemon zest and set aside.
- On a parchment lined sheet pan, lay fish skin side down. In a small bowl, combine lemon juice, 1 teaspoon of minced garlic, salt and pepper and begin to brush the lemon juice mixture all over the tops.
- In another bowl, combine green beans and carrots. Drizzle the oil over the vegetables and season with salt and pepper and your other teaspoon of minced garlic. Mix them around until they are all coated.
- Sprinkle the capers over the top of the fish
- Bake in the oven for 20 – 25 minutes or until the fish is cooked thoroughly and vegetables are tender.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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This recipe tastes good but 25 min is not nearly long enough to cook carrots until tender unless they are super thin. You should specify that in the recipe. I had to remove the fish and bake another 20 min.
So delicious I cook this for my 7 year old boy all the time he loves it!! Plus it is so healthy feel good about serving it to my family.
So happy you aren your son love it!