If you’re looking for a healthy, colorful, and flavorful dinner that comes together with minimal effort, this Sheet Pan Salmon and Bell Peppers recipe is the perfect solution.
Tender salmon fillets are paired with sweet bell peppers and onions, then roasted in a bright lemon-garlic sauce that adds incredible flavor to every bite.
It’s an easy weeknight meal that feels fresh and satisfying without requiring hours in the kitchen.
Everything cooks together on a single sheet pan, making cleanup quick and simple.
The combination of citrus, garlic, herbs, and a touch of maple syrup creates a delicious balance of savory, sweet, and tangy flavors.
Serve it over fluffy rice, quinoa, or alongside a simple salad for a complete meal that’s ready in just 30 minutes.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 4 (3-ounce) salmon fillets
- 2 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 onion, sliced
Sauce
- 6 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon maple syrup
- 5 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons red pepper flakes
- 1 teaspoon ground cumin
- 1/2 bunch fresh parsley, chopped
- 1 lemon, sliced
Directions
- Preheat the oven to 400°F (200°C). Lightly grease a large sheet pan with 2 tablespoons olive oil.
- Arrange the salmon fillets on the prepared pan. Scatter the chopped red and yellow bell peppers and sliced onion around the salmon in an even layer.
- In a small bowl, whisk together the lemon juice, olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and chopped parsley until well combined.
- Drizzle about two-thirds of the sauce evenly over the salmon and vegetables, reserving the remaining sauce for serving.
- Bake for 10 to 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and lightly roasted.
- Remove from the oven and garnish with fresh lemon slices.
- Serve immediately with rice or your favorite grain, spooning the reserved sauce over the salmon and vegetables just before serving.
Chefs Notes
- For extra color and sweetness, add orange bell peppers to the mix.
- Adjust the red pepper flakes to make the dish milder or spicier.
- Fresh dill can be substituted for parsley for a different flavor profile.
- To ensure even cooking, choose salmon fillets that are similar in thickness.
- This recipe works well with asparagus, zucchini, or broccoli if you’d like to add more vegetables.
- Leftovers can be refrigerated for up to 2 days and enjoyed cold over a salad or reheated gently.