Sheet Pan Salmon with Vegetables
Sheet Pan Salmon with Vegetables is a seafood dinner that’s prepared easily in one pan. And, it couldn’t be any easier to make with less than 10 minutes of hands-on prep. It is a great all-in-one delicious meal, loaded with baby potatoes, and cherry tomatoes and baked with a yummy sauce offering protein, and healthy omega-3 fats.
Reasons to LOVE this Sheet Pan Salmon with Vegetables…
- This recipe for sheet pan salmon with vegetables is practically effortless. It takes about 6 minutes to prep, then pop it into the oven and bake for 25 minutes, depending on the oven you use.
- The fish and veggies are cooked together in one pan! It is a “one-and-done” meal with hands-off cooking and very little cleanup.
- There is so much flavor! The “yummy sauce” is made with 4 main ingredients and a few seasonings. It creates a juicy and flavorful salmon along with its veggies beside them, making them best tasting!
- It’s naturally Gluten-Free, Grain-Free and with a few modifications you can make it comply with many other diets too.
- This salmon recipe is simple to put together, plus it makes cleanup a breeze!
- Baking everything together is ideal. Plus, you’ll be delighted after you take your first bite. This method is a great way to put dinner on the table in a snap!
Ingredients Overview:
For our easy sheet-pan seafood dinner, let’s discuss the ingredients you will need for this recipe:
SALMON: Best to ask for salmon filets, with skins removed. Here I used 2 fillets, but you can additional fillets for more servings.
VEGTABLES: We love baby potatoes and tomatoes and decided to toss those in as the veggies, but you can adapt to other vegetables. (see my notes below).
LEMONS: A couple of fresh lemons are needed to make this sheet pan salmon juicy and flavorful.
EXTRA VIRGIN OLIVE OIL: Choose a good quality extra virgin olive oil, it makes a huge difference in flavor.
WHITE WINE: A little splash of white wine goes a long way, and adds a lovely aroma and flavor to the salmon. And, we prefer to use any good-drinking white wine with this recipe.
DRIED HERBS: For this sheet pan salmon recipe, we adore dried parsley, dried thyme, Herbs de Provence, and even some oregano.
SEASONINGS: salt, cayenne pepper, and garlic powder to season the salmon and veggies.
Directions to Make it:
This sheet pan salmon recipe is very adaptable. For this recipe, I had only two vegetables on hand, baby potatoes, and cherry tomatoes, but the possibilities are endless. Here are 3 Easy Steps to making our sheet pan salmon dinner. Also, our full recipe card is located at the bottom.
1. First Step: First, marinate the salmon with seasonings and some lemon juice before baking. Then prep and season all the vegetables.
2. Step 2: Toss the baby potatoes and tomatoes onto your large sheet pan, first, and bake them in the oven for about 15 minutes. Next, place the salmon in the middle of the veggies, and bake for a few minutes more.
3. Step 3: Carefully, pull out the sheet pan from your oven and add some lemon slices, pour in additional lemon juice, and continue to bake until the salmon is cooked to your liking. QUICK NOTE: Keep an eye on the salmon while baking.
What to look for when buying salmon…
1. If the salmon is already cut into pieces, ask if you can give it a “sniff” to the salmon. If it has a strong fishy scent, look for others.
2. Salmon should appear moist rather than dried out since the moisture content is a great indicator of freshness.
3. Also, the salmon flesh should bounce back when you press it with your finger. If you press your fingers into the salmon and it springs right back up, it’s safe to eat!
4. Avoid salmon with any browned spots on the belly, or around the edges of the fillet, this will indicate it is not good quality.
5. Ask if they can remove the skins on the back of each filet. That is usually the fishy part of the salmon. If you can have it removed, it’s better.
Notes and Tips for Success:
- Always rinse the salmon and paper towel dry it before cooking.
- With this recipe, you can add additional pieces of salmon, for more servings, and squeeze them into the center of the veggies.
- Garnish on top with chopped green onions for extra flavor and freshness!
- I prefer herbes de Provence seasonings with many of our seafood dishes, but you may season the veggies and fish with your favorite seasonings if you prefer.
- Plus, all ovens vary, so the baking time will vary as well.
- We love our Herbes de Provence! It is a wonderful blend of herbs for seafood dishes. It is a mixture of dried basil, fennel, marjoram, parsley, rosemary, lavender, tarragon, and thyme. All in one jar, and it is our favorite. One “organic” jar of it will go a long way!
FAQ’s
- Can I add other vegetables? Absolutely! You may toss in other chopped vegetables, like broccoli, asparagus, or green beans. Keep in mind: if you use different vegetables, such as asparagus, you won’t need to bake them beforehand, since asparagus will need less time to bake than potatoes.
- What to do with leftovers? Leftovers will last for up to 2 days in the fridge. I like to serve leftovers with a side of cooked rice (or cauliflower rice).
- Can we use other kinds of fish? Swap out the salmon for a white fish such as cod, halibut, or seabass. Bake the veggies first, for about 15 minutes, before adding the fish on top, then continue to bake for another 15 minutes or so, until cooked through.
- Can we make Sheet Pan Salmon in advance? You can prep all the vegetables one day ahead, and season the salmon, cover and keep them chilled. Then put them on your sheet pan, and follow the directions in our recipe card when ready to bake.
- What is the healthiest salmon to buy? When it comes to buying the healthiest seafood, it is best to look for wild-caught Pacific or Atlantic salmon. They cost a little more but are considered to be the healthiest salmon. Also, it is a good idea when wild-caught salmon goes on sale, you can buy them in bulk and freeze them.
A delicious seafood dinner…
This Sheet Pan Salmon with Vegetables is an easy dinner to put together and bake!
Serve this seafood dinner with a green salad, or apple bok choy salad on the side, and a glass of Pinot Grigio, or Sauvignon Blanc as the wine, and you’ll have a fabulous dinner.
This is a great recipe to serve two or three people. Double the salmon portions for additional servings.
Baking seafood is ideal for busy weeknights and for a “hands-off” dinner. Try this recipe!
.. and ENJOY!!
More Dinner Recipes You’ll Love!
- Lemon Chicken Sheet Pan Dinner
- Bake or Roast Branzino with Lemon
- Roasted Red Snapper Italian Style!
- Baked Crusted Cod
- Easy Baked Swordfish
- Baked Flounder Filet Oreganata – Lightened!
If you tried our sheet pan salmon with vegetables, let us know and leave us a comment below. Sharing your insights and experiences helps everyone who reads them, and helps us too! For more delicious dinner ideas and recipes…Follow us on INSTAGRAM, PINTEREST, and FACEBOOK!
Sheet Pan Salmon with Vegetables
Sheet Pan Salmon with Vegetables is a seafood dinner that's prepared easily in one pan. Loaded with baby potatoes, cherry tomatoes, and salmon, baked with a lemon sauce, making this protein dinner a snap! And for easy cleanup!
Ingredients
- 2 salmon pieces or steaks (about 2 pounds) - rinsed, and paper towel dry
- 1 to 2 pounds of baby potatoes - rinsed, drained, sliced into quarters
- 3 Tbsp. extra virgin olive oil
- 1 pint of cherry tomatoes - sliced in halves
- 1 Tbsp. of Herbs de Provence
- 1/4 tsp salt
- 2 tsp. dried parsley - divided
- 1 tsp. dried thyme
- 1/4 tsp. garlic powder
- 2 to 3 Tbsp. grated parmesan cheese
- 1/8 tsp. cayenne pepper
- 1 large lemon - sliced
- 1/4 cup lemon juice
- 2 to 3 Tbsp. white wine
- optional: fresh cracked black pepper, to taste
Instructions
- Preheat the oven to 375 degrees F (190C). Drizzle a little olive oil on the bottom of a large sheet pan.
- In a mixing bowl, toss the potatoes with herbs de Provence, garlic powder, salt, 1 teaspoon of parsley, 3 tablespoons of olive oil, cayenne pepper, and grated parmesan cheese. Transfer to the prepared sheet pan.
- Next, toss the tomatoes in the same bowl with a little salt added. Then transfer to the sheet pan.
- Bake the potatoes and tomatoes for 15 minutes.
- Meanwhile, squeeze some lemon juice onto a plate, and place the salmon pieces on top. Then season the salmon with 1 teaspoon of dried thyme, some salt, garlic powder, dried parsley, and herbs de Provence. Let it sit while the veggies bake.
- After baking the vegetables for 15 minutes. Remove the sheet pan from the oven and place the salmon in the middle of the vegetables. Drizzle around and over the salmon with 2 tablespoons of white wine.
- Bake the salmon with vegetables for additional 10 minutes. Open the oven door, and slightly slide out the rack. (Quick NOTE: this is optional: top with some lemon slices.) Then pour fresh lemon juice over the entire pan, return or push the rack back into the oven and continue to bake for an additional 5 to 8 for the salmon to be medium and longer for well done.
- Remove and serve on a dinner plate with vegetables on the side, then spoon the remaining pan lemon juices over the salmon and serve. If you wish, you can squeeze additional lemon juice over the salmon at the table.
Serves 3 to 4
Notes
Quick Note: If you prefer your salmon to be more on the "rare" side, then pour in the lemon juice at the same time you add the salmon in the middle of the vegetables.
Nutrition Information:
Yield:
3 to 4 servingsServing Size:
1 serving (4 ounces salmon) with veggiesAmount Per Serving: Calories: 477Total Fat: 25.3gSaturated Fat: 4gCholesterol: 102mgSodium: 293mgCarbohydrates: 15gFiber: 3.1gSugar: .4gProtein: 47.9g
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i do love salmon and potatoes are perfect pairing for it.
Thanks so much Sherry! This turned out to be a winner! Enjoy and have a great week! 🙂