Q1: How can I tell when the salmon is properly cooked, and what if my fillets are different thicknesses?

According to Step 8, the salmon should bake for 15-20 minutes at 425°F until it flakes easily with a fork and is cooked through. The internal temperature should reach 145°F for food safety. If your fillets vary in thickness, check the thinnest pieces first around the 15-minute mark—they may be done while thicker pieces need the full 20 minutes. You can remove done pieces early and let thicker ones continue cooking. The salmon should be opaque throughout and separate easily into flakes when gently pressed with a fork.

Q2: What can I use if I don't have parchment paper for the baking sheet?

Step 2 provides an alternative to parchment paper—you can lightly grease your large baking sheet with olive oil instead. You could also use aluminum foil lightly coated with cooking spray or olive oil, which makes cleanup just as easy. Another option is a silicone baking mat if you have one available. The key is preventing the vegetables and salmon from sticking to the pan, so any light coating of oil on your baking surface will work effectively for this recipe.

Q3: Can I substitute other vegetables for the ones listed, and will the cooking time change?

Yes, you can substitute vegetables with similar cooking times to the bell peppers, zucchini, red onion, and cherry tomatoes mentioned in Step 3. Good alternatives include yellow squash, asparagus, green beans, broccoli florets, or cauliflower. However, denser vegetables like broccoli or cauliflower may need to be cut smaller or parboiled briefly before roasting to ensure they're tender in the 15-20 minute baking time from Step 8. Avoid very watery vegetables like mushrooms in large quantities as they may release too much liquid. Keep vegetable pieces roughly uniform in size for even cooking.

Q4: Is this recipe truly gluten-free, and what should I watch out for?

Yes, this Baked Salmon with Roasted Vegetables recipe is naturally gluten-free as it contains only fresh salmon, vegetables, olive oil, garlic, lemon, and basic seasonings—none of which contain gluten. However, always verify that your specific ingredients, particularly any pre-ground spices or seasonings you use in Steps 4 and 7, are certified gluten-free and haven't been processed in facilities with cross-contamination. Fresh, whole ingredients like those listed are your safest bet. If you're serving this to someone with celiac disease or severe gluten sensitivity, double-check that your olive oil and any garnishes are from dedicated gluten-free facilities.

Baked Salmon with Roasted Vegetables

This Baked Salmon with Roasted Vegetables is a testament to the beauty of simple, wholesome cooking. Tender, flaky salmon fillets are seasoned with aromatic herbs and baked to perfection alongside a colorful medley of seasonal vegetables. The high heat of the oven caramelizes the vegetables' natural sugars while the salmon remains moist and succulent, creating a harmonious balance of flavors and textures that will delight your palate.

Inspired by Mediterranean cooking traditions, this dish celebrates the natural flavors of fresh ingredients without relying on heavy sauces or complicated techniques. The salmon provides heart-healthy omega-3 fatty acids, while the roasted vegetables contribute essential vitamins, minerals, and fiber. The combination of bell peppers, zucchini, and cherry tomatoes not only adds vibrant color to your plate but also delivers a satisfying variety of flavors from sweet to savory.

What makes this recipe truly special is its versatility and ease of preparation. It's elegant enough to serve at a dinner party yet simple enough for a busy weeknight meal. The sheet pan method means minimal cleanup, and the hands-off baking time allows you to prepare a side salad or set the table while dinner cooks. Best of all, this naturally gluten-free dish proves that healthy eating doesn't mean sacrificing flavor or satisfaction.

Whether you're following a gluten-free diet by necessity or choice, this recipe delivers restaurant-quality results in your own kitchen. The lemon and fresh herbs brighten the dish, while the olive oil adds richness and helps achieve that perfect golden-brown finish on the vegetables. It's a complete meal that nourishes both body and soul.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

35 minutes

None servings

385 calories

Fat 19.00g

Carbs 15.00g

Protein 38.00g

Ingredients

4 fillets	salmon fillets, 6 oz each, skin-on or skinless
1 large	red bell pepper, cut into 1-inch pieces
1 large	yellow bell pepper, cut into 1-inch pieces
2 medium	zucchini, cut into half-moons
2 cups	cherry tomatoes, halved
1 medium	red onion, cut into wedges
4 tbsp	olive oil, divided
3 cloves	garlic, minced
1 large	fresh lemon, zested and juiced
1 tsp	dried oregano
1 tsp	dried thyme
1.5 tsp	salt, divided
1 tsp	black pepper, freshly ground, divided
2 tbsp	fresh parsley, chopped (optional)
4 wedges	lemon wedges, for serving (optional)

Equipment

Cutting board

Parchment paper

Oven

measuring spoons

measuring cups

paper towels

large mixing bowl

chef's knife

zester or microplane

large baking sheet

pastry brush

Anti-Inflammatory Diet

Packed with anti-inflammatory ingredients like salmon (rich in omega-3s), colorful vegetables, olive oil, and herbs, this recipe is an excellent choice for reducing inflammation through whole, nutrient-dense foods.

Clean Eating

A prime example of clean eating, this recipe uses only whole, minimally processed ingredients like fresh salmon, seasonal vegetables, olive oil, and herbs, avoiding artificial additives and refined products.

Gluten-Free Diet

Naturally gluten-free, this recipe uses whole food ingredients like salmon, vegetables, and herbs without any gluten-containing grains, making it safe and delicious for those avoiding gluten.

Heart-Healthy Diet

Ideal for heart health, this recipe features omega-3 rich salmon, vegetables, olive oil, and is prepared using heart-protective cooking methods like baking, with no saturated fats or processed ingredients.

Mediterranean Diet

This recipe perfectly embodies Mediterranean Diet principles with its emphasis on fatty fish, olive oil, fresh vegetables, and herbs. The salmon provides heart-healthy omega-3s, while the colorful vegetables and olive oil align perfectly with Mediterranean nutritional guidelines.

Instructions

Preheat your oven to 425°F (220°C) and position the rack in the middle of the oven.

5 min

Line a large baking sheet with parchment paper or lightly grease it with olive oil.

1 min

In a large mixing bowl, combine the bell pepper, zucchini, red onion, and cherry tomatoes.

Drizzle the vegetables with 2 tablespoons of olive oil, then add the minced garlic, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

2 min

Spread the seasoned vegetables in an even layer on the prepared baking sheet, leaving space in the center for the salmon fillets.

1 min

Pat the salmon fillets dry with paper towels and place them skin-side down in the center of the baking sheet among the vegetables.

1 min

Brush the salmon fillets with the remaining 1 tablespoon of olive oil and season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Sprinkle the lemon zest over the salmon.

1 min

Place the baking sheet in the preheated oven and bake for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and lightly caramelized.

20 min

Remove the baking sheet from the oven and immediately drizzle the remaining lemon juice over the salmon and vegetables.

Transfer the salmon fillets and roasted vegetables to serving plates. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

2 min

Baked Salmon with Roasted Vegetables

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Gluten-Free Diet

Heart-Healthy Diet

Mediterranean Diet

Instructions

Frequently Asked Questions

Q1: How can I tell when the salmon is properly cooked, and what if my fillets are different thicknesses?

Q2: What can I use if I don't have parchment paper for the baking sheet?

Q3: Can I substitute other vegetables for the ones listed, and will the cooking time change?

Q4: Is this recipe truly gluten-free, and what should I watch out for?