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 and cherry tomatoes, and baked with a lemon sauce. It is a delicious meal, offering protein, healthy omega-3 fats, and vitamins. This recipe for salmon is simple to put together, plus it makes cleanup a breeze!

Sheet Pan Dinners…

  • 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.
  • Basically, 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.
  • The “sauce” is made with 4 main ingredients and a few seasonings. And it creates a juicy and flavorful salmon along with its veggies beside them, making them best tasting!
Sheet Pan Salmon with Vegetables by

Ingredients for Sheet Pan Salmon with Vegetables…

For this easy seafood dinner, you will need:

Salmon: here you can add as much or as little salmon for this recipe. It is very adaptable.

Vegetables: baby potatoes and cherry tomatoes are the veggies I used (see my notes below).

Lemons: you will need some lemon slices and lemon juice to make the sauce.

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 is a must, and adds a lovely aroma and flavor to the salmon.

Dried Herbs: dried parsley, dried thyme, Herbs de Provence, and even some oregano.

Seasonings: salt, cayenne pepper, and garlic powder to season the salmon and veggies.

Sheet Pan Salmon with Vegetables by

How to make our Sheet Pan Salmon with Vegetables?

There are 3 easy steps to making our sheet pan salmon dinner:

1. First Step: First, marinate the salmon with seasonings and lemon juice before baking.

2. Step 2: Bake the baby potatoes and tomatoes, first, and for about 15 minutes.

3. Step 3: Next, place the salmon in the middle of the veggies, and bake for a few minutes more. Then add some lemon slices, pour in additional lemon juice, and continue to bake until the salmon is cooked to your liking.

When you bake everything together, you will be delighted after you take your first bite. This method is a great way to put dinner on the table in a snap!

 Served on a white plate with baby potatoes, salmon and tomatoes.  by

What to look for when buying Salmon…

  • 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.
  •  Salmon should appear moist rather than dried out since the moisture content is a great indicator of freshness.
  •  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!
  • Avoid salmon with any browned spots on the belly, or around the edges of the fillet, this will indicate it is not good quality.  
  • 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.

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.

So you’ll have salmon whenever you need to make a seafood dinner.

NOTES and TIPS For Sheet Pan Salmon with Vegetables…

This recipe is very adaptable. For this recipe, I had only two vegetables on hand, baby potatoes, and cherry tomatoes, but the possibilities are endless.

  • First, 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.
  • I prefer herbes de Provence seasonings with many of our seafood dishes, but you may season the veggies and fish with your own favorite seasonings if you prefer.
  • Top with chopped green onions for extra flavor and freshness!
  • 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.
  • 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!

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!!

Finally, you might enjoy a few more dinner ideas and recipes!

Yield: 3 to 4 servings

Sheet Pan Salmon with Vegetables

Sheet Pan Salmon with Vegetables by

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!

Prep Time 6 minutes
Cook Time 33 minutes
Total Time 39 minutes


  • 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


  1. Preheat the oven to 375 degrees F (190C). Drizzle a little olive oil on the bottom of a large sheet pan.
  2. 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.
  3. Next, toss the tomatoes in the same bowl with a little salt added. Then transfer to the sheet pan.
  4. Bake the potatoes and tomatoes for 15 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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


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:


3 to 4 servings

Serving Size:

1 serving (4 ounces salmon) with veggies

Amount Per Serving: Calories: 477Total Fat: 25.3gSaturated Fat: 4gCarbohydrates: 15gFiber: 3.1gSugar: .4gProtein: 47.9g

Did you make this recipe?

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Nutrition Facts: Serving size: 4 ounces (Salmon with veggies), Servings: 4, Amount per serving: Calories: 477, Total Fat: 25.3g, Saturated Fat: 4g, Cholesterol: 102mg, Sodium: 293mg, Total Carbohydrate: 15g, Dietary Fiber: 3.1g, Total Sugars: 0.4g, Protein: 47.9g, Vitamin D 0, Calcium 144mg, Iron 5mg, Potassium 1374mg.

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Sheet Pan Salmon with Vegetables by

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Happy and Healthy Baking! πŸ˜‰

xo anna and liz

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    1. Thanks so much Sherry! This turned out to be a winner! Enjoy and have a great week! πŸ™‚