If you’re looking for a simple, no-fuss dinner that’s bursting with bold Mediterranean flavor and easy cleanup, this One-Pan Roasted Salmon with Mediterranean Vegetables will be your new go-to. This vibrant, healthy dish comes together in just one baking sheet and delivers flaky, juicy salmon nestled among colorful roasted veggies seasoned with lemon, garlic, and herbs.
Growing up, meals like this were my grandmother’s secret weapon. She believed that good food didn’t have to be complicated—and she was right. With fresh produce, quality olive oil, and just the right amount of seasoning, she could transform a humble pan of ingredients into something magical. This salmon recipe is my Mediterranean-inspired homage to her simplicity and flavor-first cooking style.
Perfect for busy weeknights, meal prep, or an elegant but effortless dinner party, this one-pan salmon dish checks all the boxes. It’s rich in omega-3s, loaded with fiber, gluten-free, and naturally low in carbs—plus, it smells like sunshine and the sea while it’s roasting.
Why You’ll Love This One-Pan Roasted Salmon with Mediterranean Vegetables
One pan, zero hassle: Everything cooks together, making cleanup a breeze
Fast and healthy: 30 minutes total for a balanced, nutritious meal
Meal prep hero: Stores and reheats beautifully
Mediterranean flavors: Bright lemon, aromatic herbs, and garlic bring everything to life
Flexible and seasonal: Use whatever vegetables you have on hand
Ingredients (Serves 4)
- 4 salmon fillets (skin-on or off)
- 2 zucchini, sliced into half-moons
- 1 medium eggplant, cubed
- 1 red bell pepper, sliced
- ½ red onion, sliced thin
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and freshly cracked black pepper, to taste
Tip: For extra depth of flavor, add a handful of olives or a sprinkle of crumbled feta before serving.
How to Make One-Pan Roasted Salmon with Mediterranean Vegetables
1. Preheat the Oven
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.
2. Season the Vegetables
In a large bowl, toss together the zucchini, eggplant, red bell pepper, onion, cherry tomatoes, and minced garlic with olive oil, lemon juice, oregano, thyme, salt, and pepper.
Mix well so every vegetable is evenly coated with oil and herbs. This not only builds flavor but ensures even roasting.
3. Assemble the Pan
Spread the seasoned vegetables in an even layer on the prepared baking sheet. Make four spaces in the veggie bed and nestle the salmon fillets into each one. Brush the salmon with a little olive oil and sprinkle with additional salt and pepper if desired.
Optional: Add lemon slices on top of each fillet for extra aroma and presentation.
4. Roast
Place the baking sheet in the preheated oven and roast for 15–20 minutes, depending on the thickness of your salmon. The vegetables should be tender and caramelized, and the salmon should flake easily with a fork.
If you want a slightly crispier finish, broil for the last 1–2 minutes—but watch closely to avoid burning.
5. Serve and Enjoy
Remove from the oven and let rest for a couple of minutes. Serve warm, directly from the pan or divide into four containers for an easy week of meal-prepped lunches or dinners.
Serving Suggestions
This One-Pan Roasted Salmon with Mediterranean Vegetables is hearty enough to stand on its own, but you can pair it with:
- Warm quinoa or couscous
- Crusty whole grain bread
- Herbed rice pilaf
- A chilled glass of sauvignon blanc or sparkling water with lemon
Variations and Swaps
Vegetables: Swap in asparagus, mushrooms, green beans, or sweet potatoes depending on the season and your pantry
Protein: Try cod, halibut, or even boneless chicken thighs instead of salmon
Low-carb option: Keep it as is or serve with cauliflower rice
Spicy kick: Add red pepper flakes or a drizzle of harissa before roasting
Tips for Success
- Use center-cut fillets: They cook more evenly and stay juicy
- Don’t overcrowd the pan: Give the veggies space to roast, not steam
- Pat salmon dry: This helps it roast and caramelize instead of steaming
- Check early: Salmon cooks quickly—start checking at 15 minutes to avoid drying it out
Storage & Reheating
Storage: Let everything cool, then store in an airtight container in the fridge for up to 3–4 days
Reheating: Warm gently in a 325°F oven or in the microwave for 1–2 minutes with a splash of broth or lemon juice to refresh the flavors
Freezer-friendly? You can freeze leftovers, though the texture of the roasted veggies may soften a bit upon thawing
Frequently Asked Questions
Can I prep this ahead?
Yes! Chop all the veggies and mix the seasoning ahead of time. Store them in the fridge, and just toss with oil and herbs before baking.
Can I use frozen salmon?
Absolutely. Just be sure to thaw it completely and pat it dry before roasting.
What’s the best way to know the salmon is done?
It should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free.
Can I make this for a dinner party?
Definitely—it looks impressive, smells amazing, and pairs beautifully with wine.
Final Thoughts
This One-Pan Roasted Salmon with Mediterranean Vegetables proves that simplicity and elegance can go hand-in-hand. It’s fresh, colorful, and packed with flavor—and the best part is that everything cooks together in a single pan.
Whether you’re trying to eat healthier, simplify your weeknight routine, or impress someone special with minimal effort, this dish delivers. The lemony olive oil dressing soaks into every corner of the vegetables, and the salmon roasts to juicy perfection right on top. It’s Mediterranean magic, straight from your oven.
Once you try this sheet pan wonder, you’ll come back to it again and again—because great food should always be this easy.
One-Pan Roasted Salmon with Mediterranean Vegetables
Ingredients
- 4 salmon fillets skin-on or off
- 2 zucchini sliced into half-moons
- 1 medium eggplant cubed
- 1 red bell pepper sliced
- ½ red onion sliced thin
- 1 pint cherry tomatoes
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and freshly cracked black pepper to taste
Tip: For extra depth of flavor, add a handful of olives or a sprinkle of crumbled feta before serving.
Instructions
Preheat the Oven
- Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.
Season the Vegetables
- In a large bowl, toss together the zucchini, eggplant, red bell pepper, onion, cherry tomatoes, and minced garlic with olive oil, lemon juice, oregano, thyme, salt, and pepper.
- Mix well so every vegetable is evenly coated with oil and herbs. This not only builds flavor but ensures even roasting.
Assemble the Pan
- Spread the seasoned vegetables in an even layer on the prepared baking sheet. Make four spaces in the veggie bed and nestle the salmon fillets into each one. Brush the salmon with a little olive oil and sprinkle with additional salt and pepper if desired.
Optional: Add lemon slices on top of each fillet for extra aroma and presentation.
Roast
- Place the baking sheet in the preheated oven and roast for 15–20 minutes, depending on the thickness of your salmon. The vegetables should be tender and caramelized, and the salmon should flake easily with a fork.
- If you want a slightly crispier finish, broil for the last 1–2 minutes—but watch closely to avoid burning.
Serve and Enjoy
- Remove from the oven and let rest for a couple of minutes. Serve warm, directly from the pan or divide into four containers for an easy week of meal-prepped lunches or dinners.
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