Salmon Sheet Pan

Why You’ll Love This Recipe

This Salmon Sheet Pan recipe is the ultimate one-pan dinner—minimal prep, minimal mess, and maximum flavor. It’s ideal for busy weeknights or when you want a wholesome meal without spending hours in the kitchen. With its endless customization options, it’s also great for using up whatever vegetables you have on hand. Plus, the combination of roasted salmon and vegetables makes it both nutrient-dense and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless)
• Olive oil
• Lemon juice and zest
• Garlic, minced
• Salt
• Black pepper
• Paprika or smoked paprika (optional)
• Assorted vegetables such as:
  • Baby potatoes or diced sweet potatoes
  • Broccoli florets
  • Green beans
  • Zucchini
  • Cherry tomatoes
  • Bell peppers
• Fresh parsley or dill (optional for garnish)
• Lemon wedges (for serving)

Directions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. In a small bowl, mix olive oil, lemon juice, garlic, salt, pepper, and paprika (if using).
3. Toss your chopped vegetables with half of the oil mixture and spread them out on the sheet pan in a single layer.
4. Roast vegetables for 15 minutes.
5. While veggies roast, brush the remaining oil mixture over the salmon fillets.
6. Remove the sheet pan from the oven, push vegetables to the sides, and place the salmon fillets in the center.
7. Return to oven and roast for another 12–15 minutes, or until salmon is cooked through and flakes easily with a fork.
8. Garnish with fresh herbs and lemon wedges before serving.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

• Maple-Dijon glaze: Swap the lemon-garlic mixture for a glaze of Dijon mustard, maple syrup, and olive oil.
• Spicy version: Add red pepper flakes or a dash of sriracha to the oil mixture.
• Herb-crusted: Mix chopped herbs with breadcrumbs and olive oil, and press onto salmon before roasting.
• Asian-style: Use sesame oil, soy sauce, and a touch of ginger in place of lemon and garlic.
• Low-carb option: Focus on green veggies like zucchini, broccoli, and asparagus instead of potatoes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place on a baking sheet and warm in a 325°F (165°C) oven until heated through.
Microwaving works, but may change the texture of the salmon and veggies.
This dish is not ideal for freezing, as the vegetables can become mushy upon thawing.

FAQs

Can I use frozen salmon?

Yes, but thaw completely and pat dry before seasoning and baking for even cooking.

What vegetables work best?

Firm veggies like potatoes, carrots, and broccoli roast well. Softer vegetables like zucchini or tomatoes should be added during the last 10–15 minutes.

How do I know when salmon is done?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium.

Should I remove the salmon skin?

Skin-on fillets are ideal for sheet pan cooking—it helps keep the fish moist and flavorful.

Can I add everything to the pan at once?

It depends on the vegetables. Heartier vegetables need more time than salmon, so start roasting them first.

What can I serve with this meal?

It’s a complete meal on its own, but you can add rice, quinoa, or a light green salad if desired.

Can I use parchment instead of foil?

Yes, parchment paper works well and makes cleanup easy while preventing sticking.

Can I prep this meal ahead?

Yes, chop the veggies and marinate the salmon up to 24 hours in advance. Assemble and bake when ready.

Is this recipe healthy?

Yes, it’s rich in lean protein, omega-3s, and fiber from the vegetables—nutritious and balanced.

Can I double the recipe?

Yes, just make sure to use two sheet pans to avoid overcrowding, which can lead to steaming instead of roasting.

Conclusion

Salmon Sheet Pan is a simple, nourishing, and delicious way to enjoy a full dinner with minimal effort. The flavors of the lemon-garlic marinade infuse both the fish and vegetables while roasting, creating a balanced meal that’s perfect for any day of the week. With flexible ingredients and easy cleanup, this one-pan wonder is bound to become a staple in your kitchen.

Salmon Sheet Pan

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Salmon Sheet Pan is a wholesome one-pan dinner where salmon fillets roast alongside seasoned vegetables for a balanced, flavorful meal with minimal prep and cleanup. It’s quick, customizable, and perfect for weeknight dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

• 4 salmon fillets (skin-on or skinless)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika or smoked paprika (optional)
• 2 cups baby potatoes or diced sweet potatoes
• 1 cup broccoli florets
• 1 cup green beans
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 1 red bell pepper, sliced
• 2 tbsp fresh parsley or dill, chopped (optional garnish)
• Lemon wedges, for serving

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Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
2. In a bowl, whisk olive oil, lemon juice, zest, garlic, salt, pepper, and paprika.
3. Toss potatoes, broccoli, green beans, zucchini, tomatoes, and bell pepper with half of the oil mixture. Spread on the sheet pan in a single layer.
4. Roast vegetables for 15 minutes.
5. Brush salmon fillets with remaining oil mixture.
6. Push vegetables to the sides of the pan and place salmon in the center.
7. Roast another 12–15 minutes, until salmon is cooked through and flakes easily with a fork.
8. Remove from oven, garnish with parsley or dill, and serve with lemon wedges.

Notes

• Use skin-on salmon to help keep fillets moist while roasting.
• Start with hearty vegetables (potatoes, carrots) and add softer veggies later to avoid overcooking.
• Parchment paper makes cleanup easy and prevents sticking.
• Marinate salmon and chop veggies ahead for faster prep.
• Double the recipe using two sheet pans to avoid overcrowding.

Nutrition

• Serving Size: 1 serving (based on 4 servings)
• Calories: 420
• Sugar: 5g
• Sodium: 670mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 95mg