Delicious And Healthy 1-Pan Salmon And Roasted Veggie Recipe

Looking for a quick, easy and healthy meal that only takes five minutes to prep and less than 25 minutes to cook? Try this 1-pan salmon and roasted veggie recipe.

My husband and I make this once a week. To mix up the flavors, sometimes we use blackening or lemon-pepper seasoning on the salmon, swap out the veggies listed for asparagus and potatoes, or sprinkle with a little Parmesan cheese.

Bon appetit!



  • ¾ lb salmon
  • 1 zucchini, sliced (about ¼ inch thick)
  • 1 squash, sliced (about ¼ inch thick)
  • 9 mushrooms whole, cleaned & cored
  • ¼ onion, sliced thick
  • ½ tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1 tablespoon pesto
  • Salt & pepper to taste

Cooking Instructions

  • Preheat oven to 400 Fahrenheit.
  • Line tray with tin foil.
  • Spray tray with non-stick cooking spray.
  • Mix minced garlic and olive oil in a small bowl. Set aside.
  • Lay salmon in the middle of the pan, skin side down.
  • Arrange veggies on the left and right side of the salmon. Try to have all pieces on the pan (not stacked on top of each other).
  • Lightly drizzle garlic/olive oil mixture across entire pan (over both veggies & salmon).
  • Lightly sprinkle salt and pepper over entire pan.
  • Smear pesto over salmon to evenly coat.
  • Bake for 20-25 minutes.