This recipe keeps things effortless without sacrificing taste. Everything cooks together on a single sheet pan, which means less time washing dishes and more time enjoying your meal. The salmon turns beautifully flaky while the vegetables roast to caramelized perfection.
It’s also incredibly versatile. You can swap in your favorite vegetables or adjust the seasoning to match your preferences. Plus, it’s a well-balanced meal with protein, fiber, and healthy fats all in one dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon fillets broccoli florets carrots, sliced zucchini, sliced red onion, sliced olive oil garlic, minced lemon, sliced salt black pepper dried oregano or Italian seasoning fresh parsley for garnish
Directions
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Place the broccoli, carrots, zucchini, and red onion on the sheet pan. Drizzle with olive oil, add minced garlic, salt, pepper, and dried oregano. Toss to coat evenly.
Spread the vegetables out in a single layer and roast for 10 minutes.
Remove the pan from the oven and push the vegetables to the sides to make space for the salmon fillets.
Place the salmon on the pan. Drizzle lightly with olive oil and season with salt and pepper. Top each fillet with lemon slices.
Return the pan to the oven and bake for another 10–12 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
You can customize this recipe with different vegetables such as asparagus, bell peppers, cherry tomatoes, or green beans. Just be mindful of cooking times and cut denser vegetables into smaller pieces so they roast evenly.
Try brushing the salmon with a honey mustard glaze or sprinkling it with paprika for a smoky twist. For a Mediterranean flavor, add olives and a sprinkle of feta cheese after baking.
You can also swap salmon for another firm fish like cod or use shrimp, adjusting the cooking time as needed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salmon and vegetables together for easy reheating.
To reheat, place the salmon and vegetables in a preheated oven at 300°F (150°C) for about 8–10 minutes, or until warmed through. You can also microwave gently in short intervals, though the oven helps maintain better texture.
Freezing is not recommended, as the vegetables may become mushy and the salmon can dry out once thawed.
FAQs
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before baking to ensure even cooking and proper roasting.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I cook everything at the same time without pre-roasting the vegetables?
You can, but starting the vegetables first helps ensure they become tender and slightly caramelized by the time the salmon is done.
What vegetables work best for sheet pan meals?
Vegetables that roast well, such as broccoli, carrots, zucchini, asparagus, and bell peppers, are excellent choices.
Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free as written.
Should I cover the salmon while baking?
No, baking uncovered allows the salmon to roast properly and develop better texture.
Can I use skin-on salmon?
Yes, skin-on salmon works very well. Place it skin-side down on the pan and it will cook beautifully.
How do I prevent the vegetables from getting soggy?
Spread them in a single layer and avoid overcrowding the pan. This helps them roast instead of steam.
Can I add a sauce?
Absolutely. A drizzle of lemon butter sauce, garlic yogurt sauce, or pesto can add extra flavor.
What can I serve with this dish?
It pairs nicely with rice, quinoa, couscous, or even a simple green salad for a complete meal.
Conclusion
Sheet Pan Salmon and Veggies is a dependable, flavorful meal that delivers nutrition and convenience in every bite. With simple ingredients and minimal cleanup, it’s perfect for both busy weeknights and relaxed dinners at home. Once you try it, this easy sheet pan recipe is sure to become a regular part of your meal rotation.
This Sheet Pan Salmon and Veggies recipe is a healthy, easy weeknight dinner made with tender roasted salmon and colorful vegetables all baked on one pan. Packed with protein, fiber, and heart-healthy fats, this simple sheet pan salmon recipe delivers bold flavor with minimal prep and cleanup.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Sheet Pan
Cuisine:American
Diet:Gluten Free
Ingredients
4 salmon fillets
2 cups broccoli florets
2 carrots, sliced
1 zucchini, sliced
½ red onion, sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 lemon, sliced
Salt to taste
Black pepper to taste
1 teaspoon dried oregano or Italian seasoning
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Place broccoli, carrots, zucchini, and red onion on the sheet pan. Drizzle with olive oil, add garlic, salt, pepper, and oregano. Toss to coat evenly.
Spread vegetables into a single layer and roast for 10 minutes.
Remove the pan from the oven and push vegetables to the sides.
Place salmon fillets on the pan. Drizzle lightly with olive oil and season with salt and pepper. Top with lemon slices.
Return to the oven and bake for 10–12 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Garnish with fresh parsley and serve immediately.
Notes
Cut denser vegetables into smaller pieces to ensure even roasting.
Avoid overcrowding the pan to prevent steaming.
Skin-on salmon works well—place skin-side down.
For added flavor, try honey mustard glaze, paprika, or a squeeze of fresh lemon after baking.
