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Sheet Pan Roast Salmon with Zucchini


Extra virgin olive oil, as needed

1-2 zucchini, sliced into thin rounds

1 small red onion, peeled and cut into strips (julienned)

2 plum or Roma tomatoes, sliced

3 cloves garlic, sliced thin

Salt and pepper to taste

2 6-ounce salmon filets

Juice and zest from 1 lemon

1 – 2 tablespoons butter

Dill fonds, for garnish

Mint leaves, torn, for garnish


Preheat your oven to 400F. Line a baking sheet with parchment paper and drizzle with a little olive oil. Layer the cut zucchini, red onion, tomatoes and garlic on the tray in a single layer. Drizzle with a little olive oil and season with salt and pepper. Place the salmon filets over the vegetables. Crumble a little butter over the salmon and season with salt and pepper. Zest the lemon and squeeze a little lemon juice over the fish and vegetables. Roast until the vegetables are tender and the fish is cooked to your preferred doneness, about 8-10 minutes depending on how done you like it. Serve the vegetables and fish with fresh dill and mint leaves and a drizzle of olive oil, if desired.