One-Pan Roasted Salmon And Vegetables


  • Prep Time10 mins
  • Total Time40 mins
  • Makes4 servings
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)


  • Position rack in centre of oven, then preheat to 400F. Line a large baking sheet with foil.

  • 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.

  • 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.

  • 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.