At a glance

Salmon roasts alongside red potatoes, broccoli, carrots, and sweet pepper for a complete, colorful sheet-pan dinner.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 35 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 530 kcal
• Protein: 38 g
• Carbohydrates: 45 g
• Fat: 24 g
• Sodium: 340 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 4 raw Atlantic salmon fillets, 5.3 oz each (600 g total)
• 1 1/3 lb raw red potatoes, quartered (600 g)
• 4 cups raw broccoli florets (400 g)
• 3 cups sliced raw carrots (320 g)
• 2 large raw red bell peppers, sliced (320 g)
• 1/4 cup raw lemon juice (60 g)
• 1 tbsp olive oil (14 g)
• 1/4 cup chopped fresh dill (12 g)
• 1/2 tsp black pepper (1 g)
• 1/4 tsp table salt (1.5 g)

Directions

1. Heat the oven to 425°F (220°C). Toss the potatoes with half the olive oil, half the pepper, and the salt on a large rimmed sheet pan; roast for 15 minutes.

2. Turn the potatoes. Add the broccoli, carrots, and peppers, tossing them with the remaining oil. Roast for 10 minutes.

3. Nestle the salmon among the vegetables, brush it with half the lemon juice, and sprinkle with the remaining pepper. Roast for 10 to 13 minutes, until the salmon reaches 145°F (63°C) in the thickest part.

4. Finish the pan with the remaining lemon juice and dill and divide evenly among four plates.

Sources

1. USDA FoodData Central — April 2026 data release