One-Pan Roasted Salmon And Vegetables

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10 min


40 min



One-Pan Roasted Salmon And Vegetables

(Photo: Carmen Cheung; Produced by: Stephanie Han Kim; Food styling: Eshun Mott; Prop styling: Madeleine Johari)

Day two of our five easy weeknight meals made in 40 minutes or less! A hearty salmon sheet pan recipe for your Tuesday dinner.


  • 1 cauliflower , cut into small florets
  • 1 zucchini , cut into 1/2-in.-thick half moons
  • 1 red bell pepper , cut into 1-in. pieces
  • 3 tbsp olive oil
  • 2 tsp ground coriander
  • 1 tsp salt , divided
  • 4 salmon fillets , each about 113 g and 1 in. thick
  • 2 tbsp apricot jam
  • 2 tbsp white balsamic vinegar
  • lemon wedges , (optional)


  1. Position rack in centre of oven, then preheat to 400F. Line a large baking sheet with foil.
  2. Toss cauliflower, zucchini and bell pepper with oil, coriander, cumin and 1/2 tsp salt on prepared sheet. Spread in a single layer. Roast until vegetables are tender-crisp, about 20 min. Flip vegetables and push to the edges of sheet.
  3. Carefully arrange salmon, skin-side down, in centre of sheet. Sprinkle with remaining 1/2 tsp salt. Stir jam with vinegar in a small bowl. Brush over fish. Return to oven.
  4. Roast until a knife tip inserted into thickest part of fish comes out warm, 10 to 12 min. Divide salmon and vegetables among 4 plates. Serve with a squeeze of lemon wedge.