EASY SHEET PAN SALMON AND VEGETABLES

Tired of the same old dinner routine and craving something healthy, flavorful, and unbelievably easy? Imagine perfectly flaky salmon nestled amongst vibrant, tender-crisp vegetables, all kissed with a delicious blend of herbs and spices. This Sheet Pan Salmon And Vegetables recipe is your weeknight savior, promising a complete, satisfying meal with minimal effort and cleanup. Let’s get cooking and make a dinner you’ll look forward to all day long!

Ingredients

For the Salmon:

• 1.5 pounds salmon fillet, skin on or off, cut into 4 portions
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the Vegetables:

• 1 pound small red potatoes, quartered
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Optional Garnishes:

• Fresh parsley, chopped
• Lemon wedges

Gather Your Gear: What You’ll Need

Before we dive in, let’s make sure you have everything you need within easy reach. This will make the whole process smoother and more enjoyable. Here’s your quick checklist:

• Large sheet pan (at least 12×17 inches)
• Parchment paper or aluminum foil (optional, but recommended for easy cleanup)
• Large mixing bowl
• Small bowl
• Whisk or fork
• Cutting board
• Sharp knife
• Measuring spoons and cups

Prep Like a Pro: Ingredient Preparation

Proper preparation is key to a successful sheet pan dinner. Don’t skip this step! Getting everything chopped and ready to go ensures even cooking and maximum flavor.

• Salmon: Pat the salmon fillets dry with paper towels. This helps them get a nice sear in the oven. Check for any stray bones and remove them with tweezers or pliers.
• Potatoes: Quarter the red potatoes. If they’re larger potatoes, you might want to cut them into smaller pieces so they cook evenly with the other vegetables.
• Bell Peppers: Remove the stems, seeds, and membranes from the bell peppers, then cut them into 1-inch pieces.
• Red Onion: Cut the red onion in half, then slice each half into wedges.
• Broccoli: Cut the broccoli into florets. Make sure they’re roughly the same size so they cook at the same rate.

Crafting the Perfect Marinade: Flavor Explosion!

This simple marinade is what takes our Sheet Pan Salmon And Vegetables from good to AMAZING. It’s quick to whisk together and infuses the salmon with incredible flavor.

1. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper.
2. Place the salmon fillets in a shallow dish or on a plate.
3. Pour the marinade over the salmon, making sure to coat each piece evenly.
4. Let the salmon marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. (Don’t marinate for much longer than 30 minutes, as the lemon juice can start to “cook” the fish.)

Veggie Power-Up: Preparing the Vegetables

We want our veggies to be perfectly tender-crisp, not mushy. Tossing them with oil and seasoning before roasting helps them achieve that perfect texture.

1. In a large mixing bowl, combine the quartered red potatoes, bell peppers, red onion wedges, and broccoli florets.
2. Drizzle the vegetables with olive oil and sprinkle with Italian seasoning, salt, and pepper.
3. Toss the vegetables until they are evenly coated with the oil and seasonings.

Step-by-Step Instructions

Get Ready to Bake:

1. Preheat your oven to 400°F (200°C).
2. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

Arrange and Bake:

1. Spread the seasoned vegetables in a single layer on the prepared sheet pan.
2. Place the marinated salmon fillets on top of the vegetables, spacing them evenly.
3. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender. The cooking time will depend on the thickness of your salmon fillets.

Broil for Extra Color (Optional):

1. For a little extra color and crispiness, you can broil the salmon and vegetables for the last 1-2 minutes of cooking time. Watch carefully to prevent burning!

Serving Suggestions and Delicious Pairings

Now that your Sheet Pan Salmon And Vegetables are cooked to perfection, it’s time to plate up and enjoy! Here are a few serving suggestions to elevate your meal:

• Garnish: Sprinkle the salmon and vegetables with fresh chopped parsley and serve with lemon wedges.
• Sides: While this recipe is a complete meal in itself, you can always add a side of quinoa, rice, or a simple green salad for extra heartiness.
• Sauces: A dollop of Greek yogurt, a drizzle of balsamic glaze, or a spoonful of pesto can add a burst of flavor.

If you’re looking for other delicious salmon recipes, why not try Pan-seared Salmon for a quick and easy weeknight meal, or Sheet Pan Lemon Garlic Butter Salmon for another fantastic sheet pan option. For a creamy, flavorful dish, consider Garlic Butter Salmon or Tuscan Salmon. And for a simple, classic option, check out Oven Roasted Salmon. If you love Asian flavors, Baked Teriyaki Salmon is a winner!

Troubleshooting Tips and Tricks for Sheet Pan Success

Even the easiest recipes can sometimes throw us a curveball. Here are some common issues and how to tackle them:

• Vegetables not cooking evenly: Make sure your vegetables are cut into similar sizes. If some vegetables are cooking faster than others, you can remove them from the sheet pan and set them aside while the rest continue to cook.
• Salmon overcooked: Salmon is best when it’s cooked to medium, meaning it’s still slightly translucent in the center. Use a fork to gently flake the salmon – if it flakes easily, it’s done. If you’re worried about overcooking, you can use a meat thermometer to check the internal temperature. Salmon is cooked when it reaches 145°F (63°C).
• Sheet pan overcrowded: Overcrowding the sheet pan can lead to steamed vegetables and uneven cooking. If necessary, use two sheet pans to ensure everything has enough space.
• Salmon sticking to the pan: Make sure you’re using parchment paper or aluminum foil to line your sheet pan. This will prevent the salmon from sticking and make cleanup a breeze.

Make-Ahead and Storage Instructions

One of the best things about Sheet Pan Salmon And Vegetables is how well it reheats. It’s perfect for meal prepping or making ahead for a busy week.

• Make-Ahead: You can chop the vegetables and prepare the salmon marinade up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to cook, simply toss the vegetables with the oil and seasonings, marinate the salmon, and bake as directed.
• Storage: Store leftover Sheet Pan Salmon And Vegetables in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the salmon and vegetables in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but be careful not to overcook the salmon.

Recipe Variations: Customize Your Creation!

This Sheet Pan Salmon And Vegetables recipe is a fantastic base, but don’t be afraid to get creative and customize it to your liking! Here are a few ideas to get you started:

• Vegetable Swaps: Feel free to substitute your favorite vegetables. Asparagus, zucchini, Brussels sprouts, carrots, or sweet potatoes would all be delicious additions.
• Spice it Up: Add a pinch of red pepper flakes to the salmon marinade for a little heat.
• Herb Variations: Experiment with different herbs. Thyme, rosemary, or dill would all complement the salmon and vegetables nicely.
• Citrus Zest: Add lemon, orange, or lime zest to the salmon marinade for a brighter flavor.
• Honey-Garlic Glaze: Brush the salmon with a mixture of honey, garlic, and soy sauce during the last few minutes of cooking for a sweet and savory glaze.

Final Thoughts: Enjoy Your Delicious Creation!

You did it! You’ve created a delicious, healthy, and easy Sheet Pan Salmon And Vegetables meal. This recipe is a weeknight game-changer, offering a complete and satisfying dinner with minimal effort. Enjoy the vibrant flavors and knowing you’ve made a nutritious choice. Happy cooking!

Easy Sheet Pan Salmon and Vegetables

This Sheet Pan Salmon and Vegetables recipe is a healthy and flavorful weeknight meal that’s incredibly easy to make. Flaky salmon is baked alongside tender-crisp vegetables, all seasoned with a delicious blend of herbs and spices, making for a complete and satisfying dinner with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds salmon fillet, skin on or off, cut into 4 portions
• 2 tablespoons olive oil for salmon
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt to taste
• Pepper to taste
• 1 pound small red potatoes, quartered
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 cup broccoli florets
• 2 tablespoons olive oil for vegetables
• 1 teaspoon Italian seasoning
• Fresh parsley, chopped optional
• Lemon wedges optional

Equipment

• Large sheet pan (at least 12×17 inches)
• Parchment paper or aluminum foil
• Large mixing bowl
• Small bowl
• Whisk or fork
• Cutting board
• Sharp knife
• Measuring spoons
• Measuring cups
• Paper towels
• Tongs or spatula

Method

 

1. Preheat your oven to 400°F (200°C).
2. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
3. Pat the salmon fillets dry with paper towels and check for any stray bones.
4. In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper.
5. Place the salmon fillets in a shallow dish and pour the marinade over the salmon, coating each piece evenly.
6. Let the salmon marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
7. In a large mixing bowl, combine the quartered red potatoes, bell peppers, red onion wedges, and broccoli florets.
8. Drizzle the vegetables with 2 tablespoons olive oil and sprinkle with Italian seasoning, salt, and pepper.
9. Toss the vegetables until they are evenly coated with the oil and seasonings.
10. Spread the seasoned vegetables in a single layer on the prepared sheet pan.
11. Place the marinated salmon fillets on top of the vegetables, spacing them evenly.
12. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender. Adjust cooking time based on the thickness of the salmon.
13. For a little extra color and crispiness, you can broil the salmon and vegetables for the last 1-2 minutes of cooking time. Watch carefully to prevent burning.
14. Garnish with fresh chopped parsley and serve with lemon wedges.

Notes

Make sure your vegetables are cut into similar sizes for even cooking. If some vegetables are cooking faster than others, you can remove them from the sheet pan and set them aside while the rest continue to cook. Salmon is cooked when it reaches 145°F (63°C). Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can chop the vegetables and prepare the salmon marinade up to 24 hours in advance and store them separately in airtight containers in the refrigerator. Substitute your favorite vegetables, such as asparagus, zucchini, Brussels sprouts, carrots, or sweet potatoes. Add a pinch of red pepper flakes to the salmon marinade for a little heat. Experiment with different herbs, such as thyme, rosemary, or dill. Add lemon, orange, or lime zest to the salmon marinade for a brighter flavor. Brush the salmon with a mixture of honey, garlic, and soy sauce during the last few minutes of cooking for a sweet and savory glaze.