If you’re searching for a quick, healthy, and delicious dinner that requires minimal effort and cleanup, Sheet Pan Salmon and Veggies is the perfect choice.
This one-pan meal combines tender, flavorful salmon with a medley of colorful, roasted vegetables, making it both nutritious and satisfying.
Whether you’re a busy professional or a home cook looking to prepare a wholesome meal without much hassle, this recipe is sure to become a weeknight favorite.
The best part? Everything cooks on a single sheet pan, ensuring a hassle-free experience from prep to cleanup.
Why You’ll Love Sheet Pan Salmon and Veggies
Sheet Pan Salmon and Veggies is a dish designed for convenience and flavor.
It’s the ideal recipe for busy weeknights, offering a balanced meal without the need for multiple pots and pans.
The crispy salmon, paired with perfectly roasted vegetables, creates a harmonious combination of textures and flavors.
What truly sets this dish apart is its versatility. You can easily adjust the ingredients to suit your personal taste or what you have on hand.
Whether you prefer spicy seasonings or a more subtle flavor profile, this meal is adaptable to any dietary preference.
Plus, it’s healthy and packed with protein, fiber, and vitamins, making it as nourishing as it is delicious.
Key Ingredients for Sheet Pan Salmon and Veggies
The simplicity of this dish comes from its straightforward ingredients. You’ll need fresh salmon fillets as the star of the show.
Salmon is rich in omega-3 fatty acids and provides a delicate yet flavorful base.
Pair it with a variety of vegetables—bell peppers, zucchini, cherry tomatoes, and onions are some of the best choices.
These veggies add color, texture, and essential nutrients to the meal.
For the seasoning, you’ll use olive oil as a base to coat the salmon and vegetables, along with garlic powder, lemon juice, salt, and pepper to bring out the natural flavors.
Optional add-ins like fresh herbs (rosemary, thyme) or a drizzle of balsamic glaze can elevate the dish, giving it extra depth and richness.
How to Make Sheet Pan Salmon and Veggies
Making Sheet Pan Salmon and Veggies couldn’t be simpler.
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup.
Next, prepare the vegetables by chopping them into bite-sized pieces, ensuring they’ll cook evenly.
Toss the vegetables with olive oil, garlic powder, salt, and pepper, and arrange them on one side of the baking sheet.
Now, prepare the salmon fillets. Drizzle them with olive oil, season with salt and pepper, and place them on the opposite side of the sheet pan from the vegetables.
This arrangement allows everything to cook together while maintaining their distinct flavors. Bake for 15-20 minutes, depending on the thickness of the salmon and the desired doneness of the vegetables.
The salmon should be golden and flaky, while the veggies will be tender and slightly caramelized.
Once everything is cooked, garnish with fresh herbs and a squeeze of lemon juice for an added burst of freshness.
Serving Suggestions and Variations
Serving Suggestions: To complete your meal, serve your Sheet Pan Salmon and Veggies with a side of your favorite grain, such as quinoa, brown rice, or couscous. The slightly nutty flavor of these grains pairs beautifully with the savory salmon and the roasted vegetables. You can also add a light salad with a tangy vinaigrette to balance the richness of the dish, or a dollop of creamy mashed potatoes for an indulgent touch.
Variations:
- Vegetable Variations: Feel free to swap out the vegetables based on your preference or what’s in season. Broccoli, asparagus, sweet potatoes, or even Brussels sprouts can make a wonderful addition to the sheet pan.
- Flavor Variations: For different flavor profiles, try marinating the salmon in teriyaki sauce, lemon garlic butter, or a Mediterranean mix of olives, feta, and oregano before baking.
- Spice It Up: If you enjoy a bit of heat, sprinkle red pepper flakes over the vegetables or drizzle the salmon with a spicy sriracha sauce before baking.
Tips for the Best Sheet Pan Salmon and Veggies
- Even Cooking: Ensure that the vegetables are cut into similar-sized pieces to promote even cooking. Larger pieces may need a little more time in the oven, while smaller ones may cook faster.
- Perfectly Cooked Salmon: To ensure your salmon stays moist and tender, avoid overcooking. Check for doneness by flaking the fish with a fork. When it’s done, the salmon should be opaque and easily pull apart.
- Season Generously: Don’t be afraid to generously season the vegetables and salmon to bring out their natural flavors. If you prefer a more robust flavor, you can also add a squeeze of fresh lemon juice or a sprinkle of parmesan cheese on the vegetables after baking.
- Parchment Paper or Aluminum Foil: Using parchment paper or aluminum foil on your baking sheet makes cleanup a breeze and helps prevent the food from sticking to the pan.
- Add Fresh Herbs: After baking, finish the dish with a sprinkle of fresh herbs like parsley, thyme, or basil for a burst of fresh flavor.
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it before cooking for best results. You may need to adjust the cooking time slightly.
What other vegetables can I use in this recipe?
You can use a variety of vegetables like broccoli, carrots, sweet potatoes, or asparagus. The key is to chop them into similar sizes for even cooking.
Can I cook the salmon and vegetables at the same time?
Yes, this recipe is designed for everything to cook at once on a single sheet pan, making it convenient and easy to prepare.
How do I know when the salmon is cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). It should be opaque and moist inside.
Can I prep the vegetables ahead of time?
Absolutely! You can chop the vegetables and store them in the fridge up to 24 hours before cooking. Just be sure to season them right before baking.
Conclusion
Sheet Pan Salmon and Veggies is the perfect meal when you’re looking for something healthy, flavorful, and easy to make.
The best part is that it’s a complete dinner cooked all on one sheet pan, which means minimal cleanup and maximum flavor.
With simple ingredients, a few spices, and a little time in the oven, you can enjoy a balanced meal that’s both satisfying and nourishing.
Whether you’re cooking for a busy weeknight or meal prepping for the week ahead, this recipe will quickly become a go-to in your kitchen.
Sheet Pan Salmon and Veggies
Equipment
- 1 Sheet Pan (1)
- Parchment Paper (1)
- Knife (1)
- Cutting Board (1)
- Small Bowl (1)
- Spoon or Brush (for spreading oil and seasoning) (1)
Ingredients
- 4 Salmon fillets 6 oz each
- 1 tbsp Olive oil for coating the salmon
- 1 tbsp Olive oil for the vegetables
- 1 tsp Garlic powder
- 1 tsp Salt to taste
- 1/2 tsp Black pepper to taste
- 1 Zucchini sliced
- 1 Bell pepper sliced
- 1/2 Red onion sliced
- 1 cup Cherry tomatoes halved
- 1 Lemon sliced for garnish
- Fresh herbs optional – rosemary or thyme
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
- Prepare the vegetables: Slice the zucchini, bell pepper, and red onion. Halve the cherry tomatoes. In a small bowl, toss the vegetables with 1 tablespoon of olive oil, garlic powder, salt, and pepper until evenly coated. Spread the vegetables on one side of the sheet pan.
- Prepare the salmon: Drizzle the salmon fillets with 1 tablespoon of olive oil, then season with salt and pepper on both sides. Place the salmon fillets on the other side of the sheet pan, ensuring the vegetables and salmon are not overcrowded.
- Roast in the oven: Place the sheet pan in the preheated oven and roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized.
- Garnish and serve: Once cooked, remove the sheet pan from the oven and garnish the salmon with fresh herbs (if desired) and lemon slices. Serve immediately and enjoy!
Notes
Recipe Notes
- Vegetable Variations: Feel free to swap in other vegetables like broccoli, carrots, or sweet potatoes. Just make sure the pieces are roughly the same size to ensure even cooking.
- Salmon Substitutes: You can substitute the salmon with other fish fillets such as cod, trout, or tilapia if preferred.
- For Extra Flavor: You can add a drizzle of balsamic glaze over the vegetables after roasting for an extra touch of sweetness.
- Meal Prep: This recipe is great for meal prepping. You can cook everything ahead of time and store it in the fridge for up to 3 days. Reheat gently before serving.
- Serving Suggestions: Serve with a side of rice, quinoa, or a simple green salad for a complete meal.
