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Crispy Baked Lemon-Pepper Salmon Recipe with Easy Roasted Vegetables

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A straightforward recipe for crispy baked salmon with a zesty lemon-pepper crust paired with tender, caramelized roasted vegetables. Perfect for quick, flavorful weeknight dinners.

Ingredients

Scale
  • Salmon fillets, skin-on, about 6 ounces each
  • 2 tablespoons extra virgin olive oil, divided
  • Juice from half a fresh lemon
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon garlic powder
  • 3 cups mixed vegetables (baby carrots, zucchini sliced into half-moons, red bell pepper strips)
  • 1 teaspoon dried thyme or rosemary (optional)
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Wash and dry about 3 cups of mixed vegetables. Toss them with 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon dried thyme or rosemary. Spread evenly on the baking sheet, leaving space for the salmon.
  3. Pat each salmon fillet dry with paper towels. In a small bowl, mix 1 tablespoon olive oil, lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Brush this mixture generously over the top and sides of the salmon.
  4. Place the salmon fillets skin-side down on the baking sheet among the vegetables without overcrowding.
  5. Roast in the oven for 12-15 minutes until the salmon edges are opaque and the skin is crisp and golden. Halfway through, gently turn the vegetables with tongs but leave the salmon undisturbed.
  6. Check doneness by ensuring salmon flakes easily but remains moist inside. Add 1-2 minutes if needed, watching closely to avoid drying out.
  7. Let the salmon rest for 3 minutes before serving. Optionally, squeeze extra lemon juice on top.

Notes

Pat salmon skin dry thoroughly to ensure crispiness. Use a hot oven at 425°F for best results. Do not flip salmon during roasting to keep skin intact. Toss vegetables halfway through roasting for even caramelization. Broil for 1-2 minutes at the end for extra crispness but watch closely to avoid burning. Leftovers store well for up to 2 days; reheat gently to maintain texture.

Nutrition

Keywords: salmon, baked salmon, lemon pepper salmon, roasted vegetables, healthy dinner, quick dinner, crispy salmon, weeknight meal, gluten-free, easy recipe

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