Go Back
- 4 salmon fillets (approximately 6 oz each) - 2 cups fresh broccoli florets - 1 bell pepper (choose red or yellow for color), sliced - 1 medium zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved - 4 tablespoons extra virgin olive oil - 2 tablespoons Cajun seasoning - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper, to taste - Fresh lemon wedges for a zesty finish - Fresh parsley, chopped for garnish Gathering the right ingredients is key for a great dish. The salmon fillets are the star here. They are rich in flavor and healthy omega-3 fats. Fresh vegetables add color and nutrition. Broccoli brings crunch, while bell pepper adds sweetness. Zucchini offers a nice texture, and cherry tomatoes give a burst of juice. You will need olive oil for roasting. It helps the veggies and salmon cook evenly. Cajun seasoning gives that bold, smoky flavor. Garlic powder adds depth without overpowering the other tastes. A sprinkle of sea salt and black pepper brightens everything. Finally, lemon wedges and parsley add a fresh touch when serving. Make sure to use fresh ingredients for the best taste. This meal is simple yet full of flavor. Prepare everything in advance, so cooking becomes easy and fun. Enjoy the process! 1. Preheat your oven to 425°F (220°C). This high heat helps create a nice char on the salmon and veggies. 2. Line a large baking sheet with parchment paper. This makes cleanup easy and keeps food from sticking. 3. In a bowl, combine 2 cups of fresh broccoli florets, sliced bell pepper, sliced zucchini, and halved cherry tomatoes. 4. Drizzle 2 tablespoons of extra virgin olive oil over the veggies. Add a pinch of sea salt and some black pepper. Toss everything well to coat. 5. Spread the veggies in a single layer on one side of the baking sheet. Leave space for the salmon. 1. In a small bowl, mix 2 tablespoons of Cajun seasoning with 1 teaspoon of garlic powder. 2. Pat the 4 salmon fillets dry with paper towels. This helps the seasoning stick better. 3. Rub the spice mix on both sides of the salmon fillets. Make sure to cover them well. 4. Place the seasoned salmon fillets on the empty side of the baking sheet, skin side down if they have skin. 5. Drizzle the remaining 2 tablespoons of olive oil over the salmon. Add a pinch of salt and black pepper for extra flavor. 6. Put the baking sheet in the preheated oven. Bake for 15 to 20 minutes. 7. Check the salmon and veggies when time is up. The salmon should flake easily with a fork, and the veggies should be tender with some charred edges. 1. Carefully take the baking sheet out of the oven. Let it cool for a few minutes. 2. To serve, place each salmon fillet on a plate next to the roasted veggies. 3. Garnish with chopped parsley for a fresh look. 4. Serve with lemon wedges on the side for a zesty touch. Drizzle a little olive oil over the veggies before serving for added shine. Enjoy the colorful plate! To make the best blackened salmon, you need the right seasoning. I use Cajun seasoning mixed with garlic powder. This blend gives the salmon a zesty kick. Make sure to coat both sides of the salmon fillets. This helps lock in the flavor. For doneness, cook the salmon until it flakes easily with a fork. This usually takes about 15-20 minutes at 425°F. Keep an eye on it. Overcooking can dry it out. Cut your veggies into similar sizes for even cooking. I like to slice zucchini into half-moons and bell peppers into strips. This ensures they roast at the same rate. For more flavor, try different seasonings. You can add dried herbs like thyme or rosemary. A splash of balsamic vinegar also works well. Using parchment paper makes cleanup simple. It prevents sticking and saves time. Just toss it when you're done! Keep your workstation organized. Place all your ingredients within reach. This helps you focus on cooking and not searching for tools. A clean space makes cooking more fun! {{image_4}} You can change up the veggies in this dish. Try using seasonal favorites like asparagus, carrots, or green beans. Use what you love! For a sweet twist, add butternut squash. To get more flavor, season your vegetables with herbs like thyme or rosemary. You can even add a splash of balsamic vinegar for extra zing. If you want to try a different flavor, use other spice mixes. Lemon pepper or taco seasoning can work great too. For a milder dish, skip the Cajun seasoning. Instead, use just garlic powder and a bit of paprika. If you like it spicy, add cayenne pepper or crushed red pepper flakes to your mix. You can pair this dish with many sides. Try serving it with rice, quinoa, or a fresh salad. For a tasty sauce, drizzle with tahini or a creamy dressing. You can also turn this dish into a salad or grain bowl. Just chop the salmon and veggies, then mix them with greens and your favorite toppings. Enjoy the fun of mixing flavors! To keep your blackened salmon and veggies fresh, refrigerate them. Place leftovers in an airtight container. This helps prevent moisture loss, keeping your food tasty. Use glass or plastic containers that seal well. If you have multiple portions, separate them to maintain freshness. When reheating, you want to avoid drying out your salmon. The best way is using an oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet and cover them with foil. Heat for about 10-15 minutes or until warmed through. If using a microwave, place the food in a microwave-safe dish. Cover it with a damp paper towel. Heat in short bursts of 30 seconds, checking often. This keeps the salmon moist. You can freeze both salmon and veggies. Make sure they are cool first. Wrap them tightly in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. For best quality, eat them within three months. To thaw, place the wrapped food in the fridge overnight. You can cook directly from frozen, but add extra cooking time. This gives you a quick meal option later. You should cook salmon at 425°F for about 15 to 20 minutes. The salmon will flake easily when it is done. Keep an eye on it to avoid overcooking. The cooking time may vary based on the thickness of the fillets. Yes, you can prepare this dish ahead of time. You can season the salmon and chop the veggies a few hours before cooking. Store them in the fridge until you are ready to bake. This will save you time on busy days. You can serve blackened salmon with many sides. Try rice, quinoa, or a fresh salad. A creamy sauce or a tangy dressing works well too. These options will enhance the meal's flavor and add variety. Yes, you can use frozen vegetables. Just make sure to thaw and drain them first. This will help them roast properly and avoid excess moisture. Keep in mind that frozen veggies may cook faster than fresh ones. To get crispier vegetables, follow these tips: - Cut the veggies into smaller pieces to increase surface area. - Make sure they are spread out in a single layer on the baking sheet. - Avoid overcrowding to allow steam to escape. - Consider roasting them for an extra 5 minutes if needed. In this blog post, we covered how to make blackened salmon with fresh veggies. You learned about the ingredients you'll need, like salmon fillets and colorful vegetables. We discussed step-by-step instructions from prep to serving. Tips helped you perfect your dish, while variations offered new ideas. Finally, you picked up storage tips for leftovers. Cooking should be fun and tasty. Enjoy experimenting with this healthy recipe!

Blackened Salmon Veggie Sheet Pan

Elevate your dinner game with this Blackened Salmon Veggie Sheet Pan Delight that's as delicious as it is easy to prepare! Featuring tender salmon fillets paired with vibrant, roasted vegetables, this dish is bursting with flavor and perfect for a healthy weeknight meal. In just 30 minutes, you can enjoy a culinary masterpiece right at home. Click to explore the full recipe and discover how to bring this tasty delight to your table!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (approximately 6 oz each)

2 cups fresh broccoli florets

1 bell pepper (choose red or yellow for color), sliced

1 medium zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

4 tablespoons extra virgin olive oil

2 tablespoons Cajun seasoning

1 teaspoon garlic powder

Sea salt and freshly cracked black pepper, to taste

Fresh lemon wedges for a zesty finish

Fresh parsley, chopped for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.

    In a spacious mixing bowl, combine the broccoli florets, sliced bell pepper, zucchini, and halved cherry tomatoes. Drizzle with 2 tablespoons of olive oil, adding a pinch of salt and a few cracks of black pepper. Toss well until all the vegetables are evenly coated in the olive oil mixture. Spread them out in a single layer on one side of the prepared baking sheet, allowing them space to roast properly.

      In a small bowl, mix together the Cajun seasoning and garlic powder. Take the salmon fillets and pat them dry using paper towels, which helps the seasoning adhere better. Generously rub the spice mixture over both sides of the salmon fillets, ensuring they are evenly coated for maximum flavor.

        Place the seasoned salmon fillets on the empty side of the baking sheet, skin side down (if the skin remains on). Drizzle the remaining 2 tablespoons of olive oil over the salmon fillets and season with additional salt and pepper to enhance the taste.

          Transfer the baking sheet to the preheated oven and bake for around 15-20 minutes. The salmon should be cooked through, flaking easily when tested with a fork, while the vegetables should be tender with a hint of charring around the edges.

            Once cooked, carefully remove the sheet pan from the oven. Allow it to cool for a couple of minutes before serving.

              To serve, place each salmon fillet on a plate alongside a generous scoop of the roasted vegetables. Garnish with freshly chopped parsley and add lemon wedges on the side for a burst of bright flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: For an appealing presentation, consider serving the dish on a vibrant plate and drizzle a touch of olive oil over the vegetables before garnishing with parsley. Enjoy the colorful contrast and fresh aroma!