This Sheet Pan Salmon and Bell Pepper Dinner is a quick and tasty meal made all in one go! Fresh salmon gets cozy with colorful bell peppers, making your plate pop!
The best part? Cleanup is a breeze! Just one pan means more time to relax and enjoy. I love serving it with a sprinkle of lemon for an extra kick—yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here! If you can’t find salmon, trout is a great alternative. Both are tasty and cook similarly, offering a nice flavor.
Bell Peppers: I used red and yellow bell peppers for a colorful dish. Feel free to swap for green peppers, or even other vegetables like zucchini or asparagus if you prefer.
Olive Oil: This adds richness, but you can substitute it with avocado oil or melted butter depending on your taste preference and dietary needs.
Fresh Dill: Dill gives a lovely flavor, but if it’s not available, you can use parsley or even dried dill in a smaller amount. Just adjust the quantity since dried herbs are more concentrated!
How Can I Ensure My Salmon is Cooked Perfectly?
Getting salmon just right can be tricky! Here’s how to make sure it’s cooked through without being dry:
- Check the salmon at around 12 minutes, especially if it’s thinner. It should look opaque and flake easily with a fork.
- If you’re unsure, use a meat thermometer. Salmon is done at an internal temperature of 145°F (63°C).
- Let it rest for a couple of minutes before serving so the juices settle. This keeps it moist!
With these tips, your salmon should turn out delicious every time!
Sheet Pan Salmon and Bell Pepper Dinner
Ingredients You’ll Need:
For the Meal:
- 3 salmon fillets (about 6 oz each)
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 lime, sliced into rounds
- 2 tablespoons fresh dill, chopped
How Much Time Will You Need?
This simple sheet pan dinner takes about 10 minutes to prep and around 15 minutes to cook. You’ll have a delicious meal ready in about 25 minutes—perfect for busy nights!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 400°F (200°C). This is the perfect temperature for roasting! Next, take a sheet pan and line it with parchment paper or give it a light grease with oil to prevent sticking.
2. Prepare the Bell Peppers:
Take your red and yellow bell peppers, and chop them into chunks. Spread these colorful pieces on the prepared sheet pan. Drizzle with olive oil, then sprinkle with salt, black pepper, and garlic powder. Use your hands to toss them gently until they are well coated.
3. Add the Salmon:
Now it’s time for the salmon! Place the fillets right on the pan among the bell peppers. Don’t forget to season the salmon with a little salt and pepper too—it will enhance the flavor!
4. Add Lime and Dill:
Next, take your lime and place the slices over and around the salmon and peppers. The lime will add a delicious zest! Finally, sprinkle fresh chopped dill over everything for a lovely herby touch.
5. Bake It Up:
Put the sheet pan in your preheated oven and bake for about 12–15 minutes. You’ll know it’s done when the salmon is cooked through and flakes easily with a fork, and the bell peppers are tender.
6. Serve and Enjoy:
Remove the pan from the oven and serve the meal warm. If you like a little extra zing, squeeze some fresh lime juice over the top before digging in. Enjoy this vibrant and healthy dinner!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the frozen salmon before cooking. A quick way to thaw is by placing the sealed salmon in cold water for about 30 minutes. Once thawed, follow the recipe as usual!
How Can I Substitute the Bell Peppers?
If you don’t have red and yellow bell peppers, feel free to use any color you have on hand! You can also substitute bell peppers with other vegetables like zucchini, asparagus, or broccoli. Just adjust the cooking time as needed based on the vegetable’s type.
Can I Make This Recipe Ahead of Time?
Partially! You can prep the salmon and bell peppers in advance and store them in the fridge for up to a day. When you’re ready to eat, simply arrange them on the sheet pan and bake as directed!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently in the oven or microwave until heated through, taking care not to overcook the salmon.