This Sheet Pan Salmon and Bell Pepper Dinner is a flavorful and quick meal that brings together tender salmon and colorful bell peppers all cooked on one tray! It’s easy, healthy, and looks pretty too!
Key Ingredients & Substitutions
Salmon: Fresh salmon is ideal for this dish. If you’re in a pinch, frozen salmon fillets work too! Just ensure they’re fully thawed and patted dry for even cooking.
Bell Peppers: Red and yellow peppers add sweetness and color. You can swap in green peppers for a slightly different taste or even use other veggies like zucchini or asparagus if you prefer.
Olive Oil: Olive oil adds flavor and moisture. If you’re looking for alternatives, avocado oil or melted coconut oil also work well. They give a nice taste too!
Garlic: Fresh garlic packs the best flavor, but you can use garlic powder in a pinch. Just reduce the amount to about 1/4 teaspoon since powdered garlic is more concentrated.
How Do I Get the Salmon Perfectly Cooked?
Cooking salmon to perfection can be tricky. The key is to keep an eye on your time and temperature. Here’s how to do it:
- Preheat your oven fully before baking; it helps cook evenly.
- Cook salmon for 12-15 minutes depending on thickness. It’s done when it flakes easily with a fork.
- If the top isn’t browning much, switch to broil for the last minute—this adds a nice crispy topping.
Trust your instincts; it’s better to slightly undercook than overcook salmon. You can always put it back in for a minute or two more!
Sheet Pan Salmon and Bell Pepper Dinner
Ingredients You’ll Need:
For the Dinner:
- 4 salmon fillets (about 6 oz each), skin removed
- 2 red bell peppers, seeded and sliced into strips
- 2 yellow bell peppers, seeded and sliced into strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and freshly ground black pepper, to taste
- 1 lemon, thinly sliced (plus extra lemon wedges for serving)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 15 minutes to cook, making a total of about 25 minutes from start to finish. It’s perfect for a quick weeknight dinner without much hassle!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to preheat at 400°F (200°C). While it’s warming up, line a large sheet pan with parchment paper for easy cleanup later.
2. Prepare the Bell Peppers:
Take a large bowl and toss the sliced red and yellow bell peppers with 1 tablespoon of olive oil, half of the minced garlic, salt, pepper, and half of the dried herbs (oregano and parsley). Make sure the peppers are well-coated, then spread them out evenly on the sheet pan.
3. Add the Salmon:
Next, place the salmon fillets in the center of the sheet pan among the bell peppers. Drizzle the remaining olive oil over the salmon and sprinkle with the rest of the garlic, herbs, salt, and pepper.
4. Lemon Time:
Arrange the thin slices of lemon around the salmon and bell peppers on the sheet pan. The lemon will add a lovely zing as everything bakes!
5. Roast in the Oven:
Now it’s time to pop the sheet pan in the oven! Roast everything for about 12-15 minutes until the salmon is just cooked through and flakes easily with a fork, and the bell peppers are tender to the bite.
6. Garnish and Serve:
Once done, carefully remove the pan from the oven. Sprinkle freshly chopped parsley over the top for a pop of color and flavor. Serve your delightful meal immediately with extra lemon wedges on the side—enjoy!
This recipe is simple yet vibrant, with the fresh lemon and herbs perfectly complementing the rich salmon and sweet bell peppers. Happy cooking!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but it’s important to thaw it completely beforehand. Thaw salmon overnight in the refrigerator or place it in a sealed plastic bag and submerge it in cold water for about 30 minutes. Pat it dry before cooking for the best results!
What Vegetables Can I Use Instead of Bell Peppers?
If you’re not a fan of bell peppers, you can easily substitute them with other veggies like zucchini, asparagus, or broccoli. Just keep in mind that cooking times may vary a bit, so check for doneness while roasting!
How Can I Store Leftovers?
Leftover salmon and bell peppers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven or microwave until warmed through; just be careful not to overcook the salmon!
Can I Make This Recipe in an Air Fryer?
Absolutely! To cook in an air fryer, preheat it to 390°F (200°C) and arrange the salmon and peppers in a single layer. Cook for about 8-10 minutes, checking for doneness. It’s a great way to get that crispy exterior with less oil!