Jerk Salmon Sheet Pan
Sheet pan dinner featuring jerk-marinated salmon with roasted vegetables. Baked in one pan until salmon flakes and vegetables char at the edges.
Ingredients
Method
Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
Pat salmon dry with a paper towel. Cut into 4 equal portions if needed.
Prepare vegetables: slice yellow squash into half-moons, cut red onion into wedges, and chop bell pepper into 1-inch chunks.
Brush or rub salmon fillets with jerk marinade, coating both sides evenly. Season lightly with salt and black pepper.
Arrange salmon skin-side down on one side of the sheet pan. Toss vegetables with olive oil, salt, and pepper on the other side.
Roast until salmon flakes easily with a fork, about 18–22 minutes. Vegetables should be tender-crisp with charred edges.
Garnish with lime halves, sliced green onion, and fresh cilantro. Serve hot from the pan.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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