30-Minute Low Carb Sheet Pan Lemon Garlic Salmon and Veggies Perfection

You know those nights when you want something healthy but don’t want to fuss with a million dishes? That’s exactly why I fell in love with this low carb sheet pan lemon garlic salmon and veggies. It’s my go-to when I’m craving something light yet satisfying, and the best part? One pan means almost no cleanup! I discovered this combo during a crazy workweek when time was tight, and now it’s in my regular rotation. The lemon brightens everything up, the garlic adds that cozy depth, and the salmon? Perfectly tender every time. Trust me, this is weeknight dinner magic.

Why You’ll Love This Low Carb Sheet Pan Lemon Garlic Salmon and Veggies

Oh, where do I even start? This dish is one of those rare gems that checks all the boxes—flavor, health, and convenience. Here’s why it’s become my absolute favorite:

• Effortless cleanup: One pan. That’s it. No stacks of pots and pans to scrub—just toss the foil (or give the pan a quick wipe) and you’re done!
• Ready in 30 minutes: Perfect for those “I’m starving, but I don’t want to cook for hours” nights. Prep, bake, serve—boom, dinner’s done.
• Packed with flavor: The lemon and garlic combo? Heaven. It’s bright, fresh, and just savory enough to feel indulgent without being heavy.
• Healthy without compromise: Low carb, high protein, and loaded with veggies. Even my pickiest eater (okay, me) happily cleans the plate.
• Endlessly adaptable: Swap veggies based on what’s in your fridge, or adjust the spices to your mood. It’s foolproof.

Seriously, this recipe is a lifesaver on busy days. And did I mention it smells incredible while baking? Your kitchen will feel like a fancy restaurant—minus the effort.

Ingredients for Low Carb Sheet Pan Lemon Garlic Salmon and Veggies

Okay, let’s talk ingredients—because using the right stuff makes all the difference here. I’ve learned through trial and error (and a few overcooked salmon mishaps) that quality matters. Here’s everything you’ll need:

• 1 lb salmon fillet – Skin-on or skinless, your choice! I prefer skin-on for extra flavor, but it’s totally optional. Just make sure it’s fresh—look for that bright pink color and no fishy smell.
• 2 cups broccoli florets – Chopped into bite-sized pieces. Pro tip: Don’t throw away those stems! Peel and slice them thin—they’re sweet and crunchy.
• 1 cup sliced bell peppers – Any color works, but I love the pop of red and yellow together. Slice ’em about 1/4-inch thick so they roast evenly.
• 1 cup zucchini, sliced – Cut into half-moons about 1/2-inch thick. Too thin and they’ll turn to mush; too thick and they won’t cook through.
• 2 tbsp olive oil – The good stuff! Extra virgin gives the best flavor.
• 3 cloves garlic, minced – Fresh is best here, but in a pinch, 1 tsp of jarred minced garlic works too.
• 1 lemon, sliced – Thin slices, about 1/8-inch thick. You’ll use some for topping and squeeze the rest over everything at the end.
• 1 tsp salt – I use kosher salt because it distributes better than table salt.
• 1/2 tsp black pepper – Freshly cracked if you’ve got it!
• 1 tsp dried oregano – Rub it between your fingers before adding to wake up the oils.

See? Nothing fancy—just simple, fresh ingredients that come together beautifully. Now grab your sheet pan and let’s get cooking!

Equipment Needed

You won’t need any fancy gadgets for this one—just a few basics from your kitchen:

• Large sheet pan – A standard half-sheet (18″x13″) works perfectly. If you’re doubling the recipe, use two pans—crowding leads to steaming instead of roasting!
• Sharp knife – For chopping those veggies and slicing lemon. A chef’s knife is my go-to.
• Cutting board – Preferably one with a groove to catch juices.
• Small bowl – For mixing the oil and spices (though I sometimes just drizzle and sprinkle right on the pan—no shame!).

That’s it! No special equipment, no single-use tools—just simple stuff you already own.

How to Make Low Carb Sheet Pan Lemon Garlic Salmon and Veggies

Alright, let’s get cooking! This is where the magic happens—turning those simple ingredients into a gorgeous, flavor-packed meal with barely any effort. I’ll walk you through each step so your salmon comes out perfectly tender and those veggies get that beautiful caramelized edge.

Step 1: Prep the Ingredients

First things first—preheat that oven to 400°F (200°C). While it’s heating up, let’s get everything ready:

• Give your salmon a quick pat dry with paper towels—this helps the seasoning stick and prevents steaming.
• Chop those veggies into even sizes! I like broccoli florets about the size of a quarter, bell pepper strips about 1/4-inch wide, and zucchini half-moons around 1/2-inch thick. Uniform pieces mean everything cooks evenly—no mushy peppers next to crunchy broccoli.
• Slice your lemon into thin rounds (about 1/8-inch thick)—you’ll need about 4 slices for the salmon and can squeeze the rest later.
• Mince that garlic fresh if you can—the pre-minced stuff just doesn’t have the same punch.

Step 2: Season and Assemble

Now for the fun part—building your flavor bomb:

• Drizzle about 1 tbsp olive oil directly onto the sheet pan (or use parchment for easier cleanup). Spread those veggies out in a single layer—crowding = steaming, and we want roasting!
• Nestle the salmon right in the center. Drizzle the remaining 1 tbsp oil over everything—I like to use my hands to rub it lightly into the salmon so it doesn’t dry out.
• Sprinkle the minced garlic evenly over everything—little flavor explosions in every bite!
• Season generously with salt, pepper, and that oregano you rubbed between your fingers. Lay those lemon slices right on top of the salmon—they’ll infuse it with citrusy goodness as it bakes.

Step 3: Bake to Perfection

Pop that sheet pan in the oven and let the heat work its magic:

• Bake for 15-20 minutes total—start checking at 15. Your salmon’s done when it flakes easily with a fork but still looks slightly translucent in the very center (it’ll keep cooking a bit after pulling it out).
• Veggies should be tender with crispy edges—if they need more time but the salmon’s done, just transfer the fish to a plate and give the veggies another 5 minutes.
• Squeeze those reserved lemon wedges over everything right before serving—that bright acidity takes it to the next level!

See? Easy-peasy. Now step back and admire your gorgeous, restaurant-worthy dinner that took barely any effort. You’re welcome!

Tips for the Best Low Carb Sheet Pan Lemon Garlic Salmon and Veggies

Want to take this dish from good to “wow”? Here are my hard-earned tricks for perfect results every time:

• Dry that salmon! Pat it thoroughly with paper towels before seasoning—moisture is the enemy of crispy edges.
• Give veggies room to breathe. Spread them in a single layer with space between pieces. Overcrowding makes them steam instead of roast.
• Check your salmon early. Oven temps vary—start checking at 15 minutes. It should flake easily but still look slightly translucent in the center.
• Fresh lemon zest magic. Add a sprinkle of zest over the finished dish for an extra citrus punch.
• Salt just before serving. A final pinch of flaky salt on the salmon makes all the difference.

Follow these simple tricks and you’ll get restaurant-quality results with minimal effort. Promise!

Variations for Low Carb Sheet Pan Lemon Garlic Salmon and Veggies

Here’s the beauty of this recipe—you can totally make it your own! Swap in whatever veggies you’ve got on hand—asparagus spears instead of broccoli, or cherry tomatoes halved alongside the zucchini. Fresh herbs? Yes! Try thyme instead of oregano, or add a pinch of rosemary for something earthier. Not a salmon fan? Chicken thighs work great too—just bump the cook time to 25 minutes. The possibilities? Endless!

Serving Suggestions

This dish is fantastic all on its own, but if you want to round out the meal, here are my favorite ways to serve it: a scoop of buttery cauliflower rice soaks up all those delicious juices, or a simple arugula salad with lemon vinaigrette for extra freshness. Sometimes I’ll even add a dollop of tzatziki for a creamy contrast—divine!

Storage and Reheating

Leftovers? Lucky you! Store any extra salmon and veggies in an airtight container in the fridge—they’ll stay fresh for up to 2 days. When reheating, skip the microwave (unless you like soggy veggies). Instead, pop them on a baking sheet at 300°F for about 10 minutes. The salmon stays tender, and the veggies get their crisp back. Easy as pie!

Nutritional Information

Just so you know, these numbers are estimates—your exact counts might vary a smidge depending on your ingredients. But here’s the scoop per serving (about 1/4 of the pan): 280 calories, a whopping 25g of protein (thanks, salmon!), just 8g net carbs (subtracting that 3g fiber), and 15g of those good-for-you fats. It’s light but satisfying, with 600mg sodium from all that flavor. Not too shabby for a meal that tastes this indulgent!

FAQ About Low Carb Sheet Pan Lemon Garlic Salmon and Veggies

Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:

Can I use frozen salmon?
Absolutely! Just thaw it overnight in the fridge first—and pat it extra dry before seasoning. Frozen works great in a pinch, but fresh salmon does have better texture.

How do I make this more keto-friendly?
Easy! Swap the higher-carb veggies (like bell peppers) for keto stars—think asparagus, Brussels sprouts, or green beans. You could even add a sprinkle of grated Parmesan during the last 5 minutes of baking for extra richness.

My veggies are done before the salmon—help!
No worries! Just transfer the salmon to a small baking dish and let it finish cooking while you pull the veggies out. Or—my lazy fix—pile the veggies around the salmon’s edges so they get less direct heat.

Can I prep this ahead?
Sort of! Chop veggies and mix the seasoning up to a day in advance, but wait to assemble until right before baking. The salt draws moisture out of the salmon if left too long.

What if I don’t have oregano?
Use whatever dried herbs you’ve got! Thyme, basil, or even an Italian blend all work beautifully. Fresh herbs? Even better—just add them in the last 5 minutes of baking.

For more delicious recipes and inspiration, check out my Pinterest!

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