Picture this: you’re tired, maybe a little hungry, and the last thing you want is a sink full of dishes. That exact feeling is how this one-pan baked salmon and peppers was born in my kitchen. It’s my secret weapon for a dinner that feels a bit fancy but is honestly one of the easiest things I make. In about 30 minutes, you get juicy, flaky salmon and a whole rainbow of sweet roasted veggies, all from a single pan. I promise, it’s as simple as it is delicious.
Try my Baked Salmon recipe.
Why You’ll Absolutely Love This One-Pan Wonder
Honestly, this recipe is a weeknight hero. Here’s why it’s about to become your new go-to:
→ Minimal Effort, Maximum Reward. We’re talking one bowl for mixing and one pan for baking. The cleanup is almost as satisfying as the meal itself.
→ It’s Darn Pretty. Those colorful peppers and tomatoes roasting around golden salmon? It looks like something from a magazine, but you made it in 30 minutes.
→ The Flavor Does All the Talking. The marinade is the real MVP sweet paprika and mustard create a cozy, tangy glaze that soaks into everything. No boring bites here.
→ Fresh and Feels Good. It’s a light yet totally satisfying meal that’s packed with good stuff. You’ll feel fantastic after eating it.
→ Impressively Easy. Whether it’s a casual date night or you’re just treating yourself, this dish feels special without any chef-level skills required. The oven does most of the work!
In short: It’s simple, stunning, and seriously tasty. What’s not to love?
Try my Spicy Cajun Style Salmon Bites recipe.
Let’s Talk About the All-Star Ingredients
This recipe works because of a few simple heroes. Here’s why I’m so excited about them:
→ The Salmon: I’m using fresh Atlantic salmon fillets here. They’re rich, buttery, and cook up so beautifully flaky in the oven. They’re also packed with good-for-you omega-3s, making this a meal that tastes and feels amazing.
→ The Rainbow Peppers: I go for a mix of red, yellow, and orange bell peppers. Not only do they make the dish look absolutely gorgeous, but each color brings a slightly different sweetness. They roast up tender and juicy, becoming the perfect bed for the salmon.
→ The Flavor Boosters: This is where the magic happens! Sweet paprika gives everything a warm, cozy smokiness without any heat. Whole-grain mustard adds a fantastic tangy pop and little bursts of texture. And a touch of dried thyme ties it all together with its earthy, aromatic vibe.
Honestly, these ingredients are best friends. They meld together in the oven to create something that’s way more than the sum of its parts. Simple, fresh, and full of flavor that’s the goal!
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Serves: 2 Time: 30 mins
Let’s Make This Colorful Feast!
Step 1: Fire Up the Oven! Crank that oven to 390°F (200°C) and let it start warming up while we prep. No rushing we want it nice and toasty!
Step 2: Whip Up That Flavor-Packed Sauce: Grab a medium-sized bowl. In it, whisk together the olive oil, whole grain mustard, vinegar, thyme, sweet paprika, and a good pinch of salt and pepper. Give it a taste this is your magic potion! It should be tangy, a little smoky, and totally delicious.
Step 3: Give Those Veggies a Flavor Bath: Add your beautiful, thinly sliced bell peppers and the whole cherry tomatoes to the bowl with the marinade. Get your hands in there (or use a spoon) and gently toss everything until every single veggie is glistening and happily coated. Let them hang out and soak up the flavor while you grab your baking dish.
Step 4: Assemble Your Masterpiece: Line a baking tray or dish with parchment paper (for easy cleanup!). Place your salmon fillets right in the center. Now, lovingly nestle all those marinated veggies around the salmon. Don’t waste a drop pour every last bit of the remaining marinade over everything.
Step 5: Bake to Perfection: Slide your vibrant tray into the hot oven and bake for about 20 minutes. You’ll know it’s done when the salmon flakes apart easily with a fork and the peppers and tomatoes are soft and juicy.
Step 6: Serve and Swoon! Pull that gorgeous, colorful tray out of the oven. Let it cool for just a minute, then dish it up straight from the pan. It’s a complete, flavorful meal all on its own. Dig in and enjoy
Glycemic Index: Very Low (~20) Glycemic Load: Very Low (~4)
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Easy Ingredient Swaps & Twists
Got a different veggie in the fridge or want to change up the flavor? No problem! This recipe is super flexible. Here are some easy swaps to make it your own:
Not a Salmon Fan? Try it with cod, halibut, or arctic char fillets. For a plant-based option, chickpeas or a block of extra-firm tofu (pressed and cubed) work great just toss them right in with the marinade.
Out of Bell Peppers? Swap in zucchini or yellow squash (sliced into half-moons), asparagus spears, or even thinly sliced red onion. They all roast beautifully.
Tomato Swap: Don’t have cherry tomatoes? Use a can of (drained) fire-roasted diced tomatoes or sun-dried tomatoes (the ones packed in oil, drained and chopped) for a deeper flavor.
Spice & Herb Variations: Feel like mixing it up?
- Swap sweet paprika for smoked paprika for a campfire vibe or chipotle powder for a smoky kick.
- Use dried oregano or rosemary instead of thyme.
- Add a pinch of red pepper flakes or a drizzle of sriracha to the marinade if you like heat.
Mustard Options: No whole-grain mustard? Dijon mustard will give you a smoother, sharper tang, or honey mustard will add a sweet and savory twist.
Make it a Meal: Serve it over quinoa, couscous, or farro to soak up the delicious juices, or with a big slice of crusty bread for the ultimate dunking experience.
The moral of the story? Use what you love and what you have. It’s hard to mess this one up!
Try my Salmon Bites with Maple Tahini Dressing recipe.
Fun Twists & Tweaks to Shake Things Up
Mastered the basic recipe and ready to play? Here are some delicious twists to keep this one-pan wonder exciting every time you make it.
Flavor Adventure Twists:
- Go Mediterranean: Crumble some feta cheese and a handful of pitted kalamata olives over everything right after baking. Finish with a big squeeze of lemon juice.
- Creamy Dreamy: Right when it comes out of the oven, dollop with a spoonful of lemon-dill yogurt (just mix yogurt with lemon zest and chopped fresh dill) or a tzatziki sauce.
- Spicy & Sweet: Add 1 tablespoon of maple syrup or honey to the marinade, plus a big pinch of red pepper flakes. The sweet-heat combo is incredible.
Texture & Topping Twists:
- Get Crunchy: Before baking, sprinkle the salmon with panko breadcrumbs you’ve tossed with a little olive oil and the dried thyme. It adds a fantastic crispy crust.
- Herb It Up: Right before serving, shower the whole dish with a handful of fresh, soft herbs like chopped parsley, dill, or basil for a bright, fresh finish.
- Nutty Finish: Give your plate a gourmet touch by sprinkling with toasted sliced almonds, pine nuts, or chopped pistachios after baking.
Meal-Style Twists:
- Salmon Bowl Style: Flake the baked salmon and serve it in bowls over a base of garlicky sautéed spinach or kale, with the roasted veggies on top. Drizzle with the pan juices.
- Taco Night: Flake the salmon and serve it in warm tortillas with the roasted peppers and tomatoes. Top with avocado slices, a quick cabbage slaw, and a lime crema.
- Pasta Power: Toss the flaked salmon and veggies with hot cooked pasta (orecchiette or farfalle are perfect). Add a splash of pasta water and a pat of butter to create a silky sauce.
Pro-Tweak: For super caramelized veggies, try popping the sheet pan under the broiler for 2-3 minutes at the end. Watch it closely for a perfect, slightly charred finish!
Try my Salmon Quinoa Bowl recipe.
My Top Tips for Perfect Baked Salmon Every Time
Want to nail this recipe? Here are my favorite little tricks that make a big difference.
1| Dry That Fish: Pat the salmon fillets very dry with a paper towel before they go on the pan. This helps the surface get nicely roasted instead of steaming.
2| Uniform Veg = Even Cooking: Try to slice your bell peppers to a similar thickness. This way, they’ll all become tender and sweet at the same time no random crunchy bits!
3| Marinate While You Preheat: After you toss the veggies in the marinade, let them hang out on the counter while the oven heats up. Those 10-15 minutes let the flavors start to sink in.
4| Don’t Crowd the Pan: Give the salmon and veggies a little breathing room on the baking sheet. If everything is piled on top of each other, it will steam instead of roast. Use two pans if you need to!
5| The Fork Test is Your Friend: The 20-minute timer is a guide. Always check for doneness by gently pressing the top of the salmon with a fork. It should flake apart easily and look opaque all the way through.
6| Save the Juices! That flavorful liquid in the bottom of the pan after baking? That’s liquid gold! Be sure to spoon or pour it over each serving for an extra burst of flavor.
7| Fresh Herb Finish: If you have any fresh herbs like parsley, dill, or chives, chop a small handful and sprinkle them over the finished dish right before serving. It adds a pop of color and a burst of fresh flavor.
8| Easy Clean-Up Secret: Lining your baking sheet with parchment paper is a game-changer. It prevents sticking and means you’re not scrubbing pans afterward.
Remember, the best tip is to relax and enjoy the process. You’ve got this!
Try my Salmon Caesar Salad recipe.
Budget-Friendly Hacks for This Recipe
Want to make this delicious dinner even easier on your wallet? Here are my favorite savvy shopping and prep tips.
Smart Shopping Swaps:
1| Frozen is Your Friend: Look for individually frozen salmon portions they’re often more affordable per pound than fresh from the counter and are just as good! Thaw overnight in the fridge.
2| Pick a Pepper (or Two): Instead of buying one of each color, buy two or three of whichever bell pepper is on sale or cheapest (green peppers are almost always the most affordable!). The flavor will still be fantastic.
3| Tomato Tweak: In the winter, when cherry tomatoes are pricier, use a can of drained diced tomatoes or even grape tomatoes if they’re cheaper.
4| Pantry Power: The dried herbs and spices are long-term investments. Buy them from the bulk spice section if your store has one, so you only pay for what you need.
Prep & Stretch Strategies:
1| Batch the Veg: Bell peppers are often cheaper in larger quantities. Slice up extras and freeze them flat on a baking sheet, then store in a bag for your next batch of this recipe or for stir-fries.
2| Stretch the Salmon: Feel like making the salmon go further? Flake the baked salmon and mix it right into the roasted veggies. Serve it over a big batch of rice, quinoa, or couscous to turn two servings into three or four.
3| DIY Spice Blend: If you don’t have sweet paprika, a mix of a little generic “paprika” (it’s usually the sweet kind) and a tiny pinch of garlic powder or onion powder can work in a pinch.
4| Oil Check: Any neutral oil like vegetable, canola, or avocado oil can stand in for olive oil here if that’s what you have.
The Golden Rule: Check the “Manager’s Special” sticker at your meat and seafood counter. You can often find fresh salmon marked down for quick sale just plan to cook it that night or the next day. It’s a perfect win for this quick recipe!
Try my Gochujang Salmon with Garlic Spinach recipe.
Serving Ideas to Make It a Full Meal
You’ve got your gorgeous one-pan salmon and peppers hot out of the oven. Here are my favorite, no-fuss ways to turn it into a complete and satisfying plate.
For the Perfect, Easy Pairing:
- The Soaker-Upper: Serve it alongside a big pile of fluffy quinoa, couscous, or white rice. They’re perfect for soaking up every last drop of that delicious pan sauce.
- Bread Basket Winner: A few slices of warm, crusty artisan bread or a toasted baguette are divine for dragging through the juices. A simple side of garlic bread takes it to party-level.
- Green Scene: Balance the plate with a simple, crisp side salad. A lemony arugula salad or a basic mixed greens with a light vinaigrette cuts through the richness perfectly.
- Spud Love: For a heartier meal, add garlic herb roasted baby potatoes or a scoop of creamy mashed potatoes on the side. Comfort food, meet healthy dinner.
To Elevate & Impress (Still Easy!):
- Dollop & Drizzle: Finish each plate with a spoonful of lemon-dill yogurt sauce, tzatziki, or a quick aioli. It adds a cool, creamy element that’s just chef’s kiss.
- Fresh Finish: A generous sprinkle of freshly chopped herbs (dill, parsley, or chives) and/or a final squeeze of lemon juice right before serving makes all the flavors pop.
- Crunch Factor: Add texture with a sprinkle of toasted pine nuts, sliced almonds, or sunflower seeds over the top just before eating.
Leftover Magic (Yes, Please!):
- Next-Day Bowl: Flake any leftover salmon and mix it with the cold veggies. Serve it over greens or grains for an epic next-day lunch bowl.
- Breakfast Upgrade: Flake the salmon and sauté it with the leftover peppers and tomatoes. Fold into scrambled eggs or make an incredible omelette filling.
No matter how you serve it, the goal is to keep it simple and let that main dish shine. Enjoy
Try my Potato and Salmon Hash recipe.
Storage & Reheating Tips (Because Leftovers Are a Blessing!)
Got leftovers? Lucky you! Here’s how to keep them tasty and safe.
How to Store It:
- Cool It Down: Let the salmon and veggies cool to room temperature within 2 hours of cooking. Don’t leave it sitting out.
- Separate is Best: If possible, store the salmon and vegetables separately in airtight containers. This keeps the salmon from getting soggy.
- Fridge Life: Properly stored, leftovers will keep in the refrigerator for up to 2 days.
How to Reheat It Without Drying Out:
- The Oven/Toaster Oven (Best Method): Preheat to 275°F (135°C). Place the salmon and veggies on a small, foil-lined tray. Sprinkle the veggies with a tiny splash of water or broth. Cover loosely with foil and warm for 10-15 minutes, just until heated through. This keeps everything moist.
- The Skillet (For Veggies & Crispy Skin): For the veggies alone, reheat them in a skillet over medium heat. If your salmon had skin, reheat it skin-side down in a dry non-stick skillet over low heat to crisp the skin without overcooking the flesh.
- The Microwave (Quick Fix): Place on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power in 30-second bursts. Check often to avoid overcooking the salmon.
Important Pro-Tips:
Freezing? Not recommended for the assembled dish, as the veggies will become mushy. You can freeze uncooked, marinated salmon fillets individually for up to 3 months. Thaw in the fridge before baking as directed.
Do Not Overheat: The goal is to warm it gently, not cook it again. Overheating will make the salmon dry and rubbery.
Repurpose It: Leftover salmon is amazing flaked cold into salads, wraps, or pasta. You don’t always have to reheat it!
Try my Poached Salmon with Cucumber Salad recipe.
Final Thoughts
And that’s it, friends my go-to for a no-stress, flavor-packed dinner. I really hope this recipe becomes a reliable favorite in your kitchen, too. Give it a try, maybe play around with the swaps, and make it your own. If you do, I’d love to hear how it turned out! Now, go enjoy that meal. You’ve earned it. Happy cooking
Recipe Card
Baked Salmon and Peppers
I just whipped up the easiest (and prettiest!) baked salmon dinner. 🎣 Tender fillets, colorful bell peppers, and cherry tomatoes roast together in one pan with a smoky paprika marinade. Ready in 30 minutes let's cook!
Ingredients
Instructions
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Preparation:
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Preheat the oven to 390°F (200°C).
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Line a rimmed baking sheet or casserole dish with parchment paper.
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Prepare the Marinade:
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In a mixing bowl, combine 4 tablespoons of olive oil, the whole grain mustard, 2 tablespoons of vinegar, thyme, sweet paprika, salt, and black pepper.
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Whisk vigorously until the mixture is fully emulsified.
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Marinate the Vegetables:
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Add the sliced bell peppers and cherry tomatoes to the bowl containing the marinade.
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Using a spatula or tongs, toss the vegetables until they are evenly and thoroughly coated.
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Assemble the Dish for Baking:
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Place the salmon fillets in the center of the prepared baking sheet, ensuring they are not touching.
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Arrange the marinated vegetables around the salmon fillets, distributing them evenly.
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Pour any remaining marinade from the bowl over the salmon and vegetables.
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Bake:
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Transfer the baking sheet to the preheated oven.
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Bake for 20 minutes, or until the salmon is cooked through and flakes easily when tested with a fork, and the vegetables are tender.
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Service:
Remove from the oven. Portion the salmon and vegetables directly onto plates for immediate service.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 634kcal
- % Daily Value *
- Total Fat 46g71%
- Total Carbohydrate 25g9%
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
