Sheet Pan Salmon and Veggies – Easy Weeknight Dinner

Coming home after a long day at work only to face the daunting task of preparing dinner can feel overwhelming. That’s where this delicious Sheet Pan Salmon and Veggies recipe comes to the rescue! This simple yet impressive dish combines tender, flavorful salmon fillets with colorful roasted vegetables, all cooked together on a single pan. The aroma of garlic and lemon filling your kitchen as this meal roasts to perfection is truly mouthwatering. With minimal prep and cleanup, this healthy Sheet Pan Salmon and Veggies recipe gives you more time to unwind while still enjoying a nutritious, restaurant-quality meal at home. Whether you’re cooking for your family or hosting friends for dinner, this easy sheet pan salmon dinner is sure to impress without keeping you chained to the kitchen.

Why You’ll Love This Sheet Pan Salmon and Veggies

• ✅ Sheet Pan Salmon and Veggies ready in just 30 minutes – perfect for busy weeknights
• ✅ Healthy one pan salmon and mixed veggies that’s packed with protein and nutrients
• ✅ Flavorful sheet pan salmon and broccoli that even picky eaters will enjoy
• ✅ Simple sheet pan salmon and zucchini recipe requiring minimal cleanup
• ✅ Low-carb sheet pan salmon and bell peppers ideal for those watching their carb intake
• ✅ Versatile roasted salmon and vegetable sheet pan meals that can be customized with seasonal ingredients

Ingredients for Sheet Pan Salmon and Veggies

For the Salmon and Vegetables:

• 4 salmon fillets, thawed if frozen (approximately 1-1½ pounds)
• 1 red bell pepper, seeded and chopped
• 1 small zucchini, cut into half-moons
• 1 small onion, peeled and roughly chopped
• 2 cups broccoli florets (approximately 1 bunch)
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1½ teaspoons garlic powder
• 1½ teaspoons paprika
• ¾ teaspoon salt
• ½ teaspoon ground black pepper

Optional Garnishes:

• Fresh lemon wedges
• Chopped fresh herbs (dill, parsley, or cilantro)
• Red pepper flakes for heat

Ingredient Substitution Tips:

• For a Mediterranean twist, add cherry tomatoes and kalamata olives
• Swap broccoli for asparagus in spring for a seasonal quick sheet pan salmon with asparagus
• Use sweet potatoes instead of zucchini for a heartier meal
• For a dairy-free flavor boost, sprinkle nutritional yeast on top before serving

How to Make Sheet Pan Salmon and Veggies – Step by Step

Preparation

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2: Pat the salmon fillets dry with paper towels. This helps ensure they roast properly rather than steam.

Step 3: Chop all vegetables to similar sizes (about 1-inch pieces) to ensure even cooking throughout your roasted salmon and vegetable sheet pan meal.

Making the Seasoning

Step 4: In a small bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Whisk well to create your seasoning mixture.

Cooking the Vegetables

Step 5: Place all the chopped vegetables in a large bowl. Pour about two-thirds of the seasoning mixture over them and toss until all pieces are evenly coated.

Step 6: Spread the seasoned vegetables in a single layer on the prepared sheet pan, leaving spaces for the salmon fillets.

Adding the Salmon

Step 7: Place the salmon fillets skin-side down among the vegetables on the baking sheet.

Step 8: Brush the remaining seasoning mixture over each salmon fillet, making sure to cover the tops and sides completely for maximum flavor in your lemon garlic sheet pan salmon with vegetables.

Baking

Step 9: Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Step 10: If you prefer your vegetables with more color, you can remove the salmon after it’s done and return the vegetables to the oven for an additional 5 minutes, or until they reach your desired level of tenderness.

Pro Tips for Making the Best Sheet Pan Salmon and Veggies

• Even cutting is key: Make sure all vegetables are cut to similar sizes for even cooking in your one pan salmon and mixed veggies.
• Don’t overcrowd the pan: Give everything space to roast properly. If needed, use two pans rather than crowding one.
• Know your salmon: Wild salmon cooks faster than farm-raised due to its lower fat content, so adjust your cooking time accordingly.
• Meal prep opportunity: Chop all vegetables up to 2 days ahead and store in the refrigerator to make this 30-minute sheet pan salmon and veggies even quicker to prepare on busy nights.
• Perfect timing: For the best texture, vegetables like broccoli and bell peppers should still have a slight crunch when the dish is done.
• Adding more flavor: For an extra flavor boost, add a sprinkle of lemon zest or a drizzle of balsamic glaze just before serving your flavorful sheet pan salmon and broccoli.

Best Ways to Serve Sheet Pan Salmon and Veggies

This versatile dish is delicious on its own, but here are some serving suggestions to elevate your easy sheet pan salmon dinner ideas:

• Serve over cooked quinoa, brown rice, or cauliflower rice for a complete meal
• Add a dollop of Greek yogurt mixed with herbs for a creamy, protein-rich topping
• Drizzle with tahini sauce for a Mediterranean-inspired dinner
• Pair with a crisp green salad dressed with lemon vinaigrette
• For an Asian twist, add a drizzle of sriracha or sweet chili sauce before serving

This Sheet Pan Salmon and Veggies recipe is perfect for meal prep too – portion it into containers for quick, healthy lunches throughout the week!

Nutritional Information for Sheet Pan Salmon and Veggies

This healthy sheet pan salmon and vegetables recipe is not only delicious but also packed with nutrients:

• Calories: Approximately 350 per serving
• Protein: 28g
• Carbohydrates: 12g
• Fat: 22g (mostly heart-healthy omega-3s)
• Fiber: 4g
• Sodium: 410mg

This meal is naturally gluten-free, dairy-free, and fits perfectly into paleo and low-carb eating plans. It’s especially good for those looking for low-carb sheet pan salmon and bell peppers recipes!

Storage & Leftovers

Your Sheet Pan Salmon and Veggies leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results:

• Allow the dish to cool completely before refrigerating
• Store salmon and vegetables in the same container to meld flavors
• Reheat gently in a 300°F oven for 10 minutes to avoid drying out the salmon
• Alternatively, enjoy cold leftovers on top of a salad for a delicious lunch option

While freezing is possible, the texture of the vegetables may change, so it’s best enjoyed fresh or within a few days of cooking.

Frequently Asked Questions

What vegetables pair well with salmon on a sheet pan?

Vegetables that roast in about the same time as salmon (12-15 minutes) work best for Sheet Pan Salmon and Veggies. Great options include bell peppers, zucchini, broccoli, asparagus, cherry tomatoes, red onions, and green beans. For harder vegetables like carrots or sweet potatoes, you may want to give them a head start before adding the salmon to the pan.

How long to cook salmon and vegetables on a sheet pan?

For perfectly cooked Sheet Pan Salmon and Veggies, roast at 400°F (200°C) for 12-15 minutes total. The salmon should reach an internal temperature of 145°F (63°C) and flake easily with a fork. Cooking time may vary depending on the thickness of your fillets and your preferred level of doneness for the vegetables.

Can you cook frozen salmon on a sheet pan?

While it’s best to thaw salmon before making Sheet Pan Salmon and Veggies, you can cook from frozen in a pinch. Add about 5-7 minutes to the cooking time, and consider roasting the vegetables for 10 minutes before adding the frozen salmon to the pan. The texture may not be quite as good as with thawed salmon, but it will still make a delicious meal.

What type of salmon is best for sheet pan meals?

For the most flavorful Sheet Pan Salmon and Veggies, choose center-cut salmon fillets of equal thickness to ensure even cooking. Both wild and farm-raised salmon work well, though wild salmon generally has a more robust flavor and cooks slightly faster due to lower fat content. Sockeye, coho, and Atlantic salmon are all excellent choices for sheet pan meals.

Conclusion

This Sheet Pan Salmon and Veggies recipe proves that healthy, delicious meals don’t have to be complicated or time-consuming. With just one pan and minimal cleanup, you can create a nutritious dinner that’s packed with protein, healthy fats, and plenty of vegetables. The versatility of this dish means you can adapt it to suit your taste preferences or what’s in season, making it a recipe you’ll return to time and again.

Whether you’re cooking for yourself, your family, or guests, this easy sheet pan salmon dinner will surely become a staple in your recipe collection. The combination of flavorful, perfectly cooked salmon with colorful roasted vegetables creates a meal that’s as visually appealing as it is delicious.

We’d love to hear how you customized your Sheet Pan Salmon and Veggies! Did you try different vegetables or seasonings? Share your experience in the comments below, and don’t forget to save this recipe for your next busy weeknight!

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