Oh, the things I can’t wait to tell you about this baked lemon pepper salmon! Baked salmon is flavorful, nutritious, and really easy to make. All around it has quickly become a household favorite dish.
If you love seafood, then I know you are going to be a fan of this baked salmon recipe. Flaky salmon, butternut squash, brussels sprouts, and leeks are terrific together. This easy salmon recipe is ideal for fall but also makes a wonderful summer dish.
Don’t you just love salmon? I think I like it so much because my kids actually eat it and I know I am feeding everyone something healthy. I love the convenience of the ingredients and that it doesn’t take long to cook too.
How To Make Baked Lemon Pepper Salmon
No need in dirtying a bunch of dishes when you make this easy dinner idea. That is what I love about sheet pan meals! You can pretty much put everything on there, and the oven does the work while clean up is a snap.
First Step: Preheat your oven to 400 degrees.
Second Step: Remove the peel on the butternut squash and slice it into bite-sized pieces.
Third Step: Cut the leeks in half lengthwise only using the white and green portions. Wash out the inside of each half of leek, and pat them dry. Cut the leeks in half again lengthwise and in half once horizontally.
Fourth Step: Cut off the bottoms of the brussels sprouts, then cut them in half lengthwise.
Fifth Step: Add all the veggies to a large baking sheet and drizzle with olive oil.
Sixth Step: Drizzle a little bit of lemon pepper seasoning to taste.
Seventh Step: Add some salt to the vegetables to taste.
Eighth Step: Next, add some basil and oregano over the vegetable mixture.
Ninth Step: Give the veggies a few tosses to make sure all of them are coated with olive oil and seasonings.
Tenth Step: Place 3 sprigs of fresh thyme over the vegetables on the sheet pan.
Eleventh Step: Bake the vegetables for 15 minutes.
Twelfth Step: While the vegetables are baking, begin preparing the 6 portions of salmon.
Thirteenth Step: Add lemon pepper seasoning, salt, oregano, and basil to each of the pieces of salmon.
Fourteenth Step: After the vegetable mixture has baked, add the salmon patties on top of them and place back in the oven for 10-15 minutes until the salmon is cooked all the way through.
Baked Lemon Pepper Salmon Variations
This sheet pan salmon is one of my favorite recipes to play around with because there are TONS of things you can do with it. I am going to give you several options to try out. Take a peek at these tasty ideas:
- Honey – Drizzle honey over the vegetables and salmon patties. Holy cow! Honey and salmon go together perfectly. I would leave off the lemon pepper seasoning or not use as much if you are worried about the flavors clashing.
- Sweet Potatoes – Dice up some sweet potatoes into small cubes and add them to the veggies. I love to sprinkle some cayenne pepper on them and parmesan cheese. Out of this world amazing!
- Cayenne Pepper – If you love a little bit of heat to your salmon, sprinkle some pepper on, and you will love it! Plus, the pepper has a lot of nutrients like vitamin C, potassium, manganese, and vitamin B6.
- Broccoli – This is the perfect dish to pair with broccoli! Sprinkle with salt, pepper, and parmesan, and it will be phenomenal.
How Can You Tell When Salmon Is Done?
Salmon can be a little tricky when you are first learning. If you overcook it, then it becomes dry, rubbery and loses flavor. But when it is cooked right, you will end up with a terrific meal that will leave you begging for more. Here are some tips to look for to help you out:
- When you think the oven baked salmon may be done, take a fork and pierce the center of the filet. It should appear flakey and still be translucent in the center.
- Check this baked salmon recipe with a meat thermometer. It should read 145 degrees F. If you let it get too much hotter than that, it will be overdone and too late.
- When you first started cooking the salmon, it should have been a pretty reddish color. Once it is done, it becomes more of a pinkish color.
Is Baked Lemon Pepper Salmon Good For You?
Yes, absolutely this baked salmon recipe is good for you. You can feel good about eating and feeding your family this dish. Here is a breakdown of the nutrients you will get with this easy salmon recipe:
- Salmon – Sheet pan salmon is best known for its omega-3 fatty acids, but it also has potassium, vitamin B12, and selenium. Eat up!
- Butternut Squash – Loaded with potassium, vitamin B6, folate, niacin, vitamin E, and manganese.
- Brussels Sprouts – Packed with iron, phosphorus, vitamin B6, thiamine, fiber, vitamin C, and vitamin K.
- Leeks – Most of us don’t eat enough leeks, but we should because they are full of vitamin B6, fiber, iron, folate, and fiber.
How To Store Roasted Salmon
You can store leftover roasted salmon in the refrigerator in an airtight container. As long as it’s stored correctly, it will last around 3 days pretty easily. If you do a lot of meal planning, you should add this salmon dinner to the list. You can make it ahead and eat it for a few days for easy lunches for the week.
You can also freeze leftover baked salmon recipe and in an airtight container with a lid or in a freezer bag. To thaw place in the refrigerator the night before you want to eat it.
Heat the salmon filets and vegetables in the microwave for 1 minute at a time until it’s all the way hot. Cover with a damp paper towel to keep some moisture in there.
You can also add the salmon and veggies to a skillet with a little bit of oil. It will only take a few minutes to warm up. Don’t heat it too long or the salmon will become tough. The baked lemon pepper salmon will be just as delicious as it was the first time!
Check out these other seafood recipesPrint
Baked lemon pepper salmon with roasted vegetables is an easy weeknight meal. Sheet pan salmon is tender, juicy, and flavorful.
- 1 Butternut squash
- 1 lb. Brussel Sprouts
- 3 Leeks
- 6 Portions of salmon
- Lemon pepper seasoning
- Olive oil
- Preheat your oven to 400 degrees.
- Peel and slice your butternut squash into bite-sized cubes.
- Using only the white and light green portion of your leeks, cut each leek in half lengthwise. Wash out the inside of each half of leek, and pat them dry. Cut the leeks in half again lengthwise and in half once horizontally.
- Trim the bottoms off of each brussel sprout, and cut them in half lengthwise.
- Place all of your vegetables on a large baking tray, and drizzle with olive oil.
- Sprinkle on lemon pepper seasoning to your taste.
- Add some salt to the vegetables, again, to your taste.
- Sprinkle some basil and oregano over the prepared vegetables.
- Toss the vegetables to make sure they are all coated in the oil and seasoning.
- Place 3 sprigs of fresh thyme over the vegetables on the sheet pan.
- Bake the vegetables for 15 minutes.
- While the vegetables are baking, prepare the 6 portions of salmon.
- Sprinkle each piece of salmon with lemon pepper seasoning, salt, oregano, and basil.
- Remove the vegetables from the oven, and place the salmon over top of the vegetables on the tray.
- Bake the salmon and vegetables for an additional 10-15 minutes, depending on the size and desired doneness of your salmon.
- Serving Size: 6
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