Sheet Pan Dill & Caper Salmon with Vegetables — This sheet pan salmon recipe is the perfect balance of simplicity and flavor, making it ideal for both busy weeknights and relaxed weekend dinners. Tender, flaky salmon is paired with a colorful mix of roasted vegetables — broccoli, sweet butternut squash, red bell pepper, and onion — creating a nourishing, well-rounded meal all on one pan.
What truly brings this dish to life is the bright, savory topping of capers, fresh dill, garlic, and olive oil, which infuses the salmon with a fresh, zesty flavor as it bakes. With minimal prep and easy cleanup, this recipe delivers a wholesome, restaurant-quality meal right from your oven.
Ingredients
Ingredients- 1 cup broccoli florets
- 1 red bell pepper, small, chopped
- 1/2 cup red onion, chopped
- 1 cup butternut squash, cubed
- 2 tbsps. extra virgin olive oil, divided
- Sea salt & black pepper, to taste
- 1 tbsp capers
- 1 tbsp fresh dill, chopped
- 1 Garlic clove, minced
- 8 oz Salmon fillet, cut into portions
Directions
Directions- Preheat the oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper.
- Spread the broccoli, bell pepper, onion, and butternut squash in an even layer (avoid overcrowding). Toss with 1/2 tablespoon of the olive oil, salt, and pepper. Roast for 10 minutes, or until the vegetables just begin to soften.
- Meanwhile, in a small bowl, combine the remaining olive oil, capers, dill, and garlic. Season the salmon with salt and pepper. Remove the pan from the oven, push the vegetables slightly aside, and place the salmon on top. Spoon the caper mixture evenly over the salmon.
- Return to the oven and bake for 10 to 12 minutes, or until the salmon flakes easily with a fork and reaches your desired doneness. The vegetables should be tender and lightly caramelized.
- Divide the salmon and vegetables evenly onto plates and serve immediately.
Enjoy!
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