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Sheet Pan Salmon And Vegetables, featuring colorful roasted vegetables and flaky salmon, are arranged beautifully on a sheet pan ready to be served.

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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 12x17 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.