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  • Writer's pictureLearning How To Cook

One-Pan Salmon & Veggies

Shake up your weeknight routine with this easy and quick one-pan meal.

With bright and flavorful lemon, garlic, olive oil and just a bit of butter, this pan of baked salmon and vegetables is perfect when you need dinner fast, without the marathon of prepping, cooking and cleaning. Everything gets tossed together on one pan and baked for about 15 minutes until roasted and delicious. Serve it up and throw everything in the dishwasher afterwards!

One-Pan Salmon & Veggies

Prep Time: 30 minutes

Servings: 4


4, 4 ounce Salmon Filets

1 Large Zucchini, sliced

1 Large Yellow Squash, sliced

8 ounces Cherry Tomatoes

2 tablespoons Butter, melted

2 tablespoons Olive Oil

Juice of 1 Large Lemon

4 cloves Garlic, minced

2 teaspoons Dried Parlsey

Salt & Pepper

Lemon Slices, for garnish

Extra Lemon Juice, for serving


1. Preheat oven to 400F. Line a baking sheet with foil or a silat baking sheet. Lightly grease with oil or non-stick cooking spray (only if using foil, no need to grease if using silat).

2. Place the salmon filets evenly spaced down the center of the pan. Arrange the veggies around the edges and in between filets.

3. In a small bowl, whisk together the butter, olive oil, lemon juice, garlic and parsley. Drizzle half of the mixture over the vegetables and toss to coat. Drizzle the remaining butter mixture over the salmon, turning over a couple of times to make sure all sides of the filets are coated. Season salmon and veggies with salt and pepper. Top each filet with lemon slices, if desired.

4. Bake 15 minutes, or until salmon flakes easily and reaches an internal temperature of 145F. Make sure the veggies are fork tender as well. Sprinkle with extra lemon juice when serving, if desired.

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