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Easy Sheet Pan Rainbow Salmon with Perfect Tahini Drizzle

Sheet pan rainbow salmon - featured image
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A quick and colorful sheet pan dinner featuring flaky salmon and roasted vegetables, all brought together with a nutty, tangy tahini drizzle. Ready in 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 ½ pounds salmon fillet (skin-on or skinless)
  • 2 medium bell peppers (one red, one yellow or orange)
  • 1 medium zucchini (about 8 ounces, sliced into half-moons)
  • 1 medium yellow squash (sliced into half-moons)
  • 1 small red onion (thinly sliced into half-rings)
  • 2 cups cherry tomatoes (or grape tomatoes)
  • 3 tablespoons olive oil (divided)
  • 1 teaspoon salt (divided)
  • ½ teaspoon black pepper (freshly ground)
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • ¼ cup tahini (well-stirred)
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic (minced or grated)
  • 2–3 tablespoons warm water
  • 1 tablespoon maple syrup or honey (optional)
  • ¼ teaspoon salt (for tahini)
  • 2 tablespoons fresh parsley or cilantro (chopped, for garnish)
  • 1 tablespoon sesame seeds (toasted or raw, for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a half-sheet pan with parchment paper or foil.
  2. Prep the vegetables: slice bell peppers into ½-inch strips, zucchini and yellow squash into ¼-inch half-moons, red onion into thin half-rings. Leave cherry tomatoes whole.
  3. In a large bowl, toss all sliced vegetables with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and garlic powder until evenly coated. Spread vegetables in a single layer on one half of the prepared sheet pan.
  4. Roast the vegetables alone for 10 minutes.
  5. Meanwhile, pat salmon dry with paper towels. Place skin-side down on the empty half of the sheet pan. Drizzle with remaining 1 tablespoon olive oil, then sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, and smoked paprika (if using). Rub seasoning gently into the flesh.
  6. Make the tahini drizzle: In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup (if using), and ¼ teaspoon salt. The mixture will seize; slowly add warm water 1 tablespoon at a time, whisking until smooth and pourable (consistency of heavy cream). Taste and adjust seasoning.
  7. After vegetables have roasted 10 minutes, remove pan from oven. Place seasoned salmon on the empty side. Return to oven and roast for 12-15 minutes, until salmon flakes easily and internal temperature reaches 125°F for medium or 135°F for well-done.
  8. Remove pan from oven and let rest 2-3 minutes. Drizzle tahini sauce generously over salmon and vegetables. Sprinkle with parsley or cilantro and sesame seeds. Serve with lemon wedges.

Notes

Give vegetables a 10-minute head start before adding salmon to ensure even cooking. Pat salmon dry for better browning. Taste tahini before making sauce; if bitter, add extra maple syrup or honey. Double the tahini drizzle for extra sauce. Salmon is done at 125°F for medium or 135°F for well-done. Leftovers keep up to 3 days in the refrigerator.

Nutrition

Keywords: sheet pan salmon, rainbow vegetables, tahini drizzle, easy dinner, healthy, 30-minute meal, one-pan, gluten-free, dairy-free

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