Preheat your oven to 400°F (200°C) and position the rack in the center.
Pat the salmon fillets dry using paper towels. This helps the seasonings stick and ensures better texture.
Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Place the salmon fillets skin-side down on the baking sheet.
Drizzle ½ tablespoon of olive oil over the fillets.
Sprinkle with salt, black pepper, lemon zest, and minced garlic.
If using fresh herbs like dill or parsley, scatter them on top or around the fillets.
In a mixing bowl, toss 2 cups of chopped vegetables (like broccoli florets, zucchini rounds, or bell pepper strips) with the remaining ½ tablespoon of olive oil and a pinch of salt.
Spread the vegetables evenly around the salmon on the same sheet pan, making sure they’re in a single layer for even roasting.
Bake for 15–25 minutes, depending on the thickness of the salmon. The fish is done when it flakes easily with a fork and turns opaque in the center.
Optional: For a crispy top, switch the oven to broil for the last 1–2 minutes, watching carefully to avoid burning.
Alternative: Pan-Seared Salmon
If you prefer to sear the salmon, heat a nonstick or cast-iron skillet over medium-high heat.
Add a small drizzle of oil and place the salmon skin-side down in the hot pan.
Cook for 4–5 minutes on the first side until the skin is crispy and the salmon is cooked about halfway through.
Flip and cook for an additional 3–4 minutes or until cooked through.
Finish with a squeeze of fresh lemon juice over the top.
Plate the salmon alongside the roasted vegetables.
Optional: Serve with cooked quinoa, brown rice, or a fresh green salad for a complete meal.
Garnish with additional herbs or a lemon wedge, if desired.