Sheet Pan Salmon with Veggies Recipe You’ll Want to Make Every Week
If you’re looking for a healthy dinner that’s easy to make, requires minimal cleanup, and actually tastes amazing—let me introduce you to your new weeknight favorite: Sheet Pan Salmon with Veggies.
This is the kind of meal that checks all the boxes. It’s nutritious, colorful, full of flavor, and comes together in under 30 minutes. You’ll only need one pan, which means less time doing dishes and more time doing whatever it is you actually want to be doing.
| Serving Size: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes |
Ingredients
For the Salmon and Veggies:
- 4 salmon fillets (about 6 oz each, skin-on or skinless)
- 1 pound baby potatoes, halved
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
For the Garlic Herb Butter (optional but amazing):
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 1 teaspoon chopped fresh parsley
- Zest of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Prep the veggies: In a large bowl, toss the baby potatoes, zucchini, cherry tomatoes, red onion, and bell pepper with olive oil, garlic powder, paprika, salt, and pepper. Spread them evenly across the sheet pan.
- Roast the veggies for 10 minutes to give the potatoes a head start.
- Add the salmon: Push the veggies to the sides and place the salmon fillets in the center of the sheet pan. Drizzle with olive oil and a squeeze of lemon juice.
- Bake everything together for another 10-12 minutes, or until the salmon flakes easily with a fork and the potatoes are fork-tender.
- Optional: Brush salmon with garlic herb butter before serving for extra flavor.
- Serve hot with extra lemon wedges if desired.
Tips for the Best Sheet Pan Salmon
- Use similar-sized fillets so they cook evenly. If yours are thick, add a couple extra minutes to the cook time.
- Pre-roast harder veggies (like potatoes or carrots) for 10 minutes before adding more delicate ones or the salmon.
- Don’t overcrowd the pan. Give everything a little breathing room to help the veggies roast instead of steam.
- Line your pan with parchment paper or foil—it’ll save you so much scrubbing later.
Recipe Variations
Switch up the veggies:
Try asparagus, green beans, brussels sprouts, or mushrooms depending on the season.
Change the seasoning:
Try a Cajun spice rub, lemon pepper, or a teriyaki glaze for a totally different flavor profile.
Go dairy-free:
Skip the garlic butter or use a dairy-free alternative. The lemon and olive oil keep things bright and fresh without it.
Make it low-carb:
Swap the potatoes for cauliflower florets or sliced turnips.
FAQs
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before cooking. Otherwise, it may release too much water and steam instead of roast.
What’s the best temperature to bake salmon?
400°F is ideal. It allows the salmon to cook quickly while keeping it juicy.
How do I know when salmon is done?
The salmon should flake easily with a fork and be opaque in the center. A meat thermometer should read 125°F for medium-rare or 145°F for well done.
Can I meal prep this?
Absolutely. It keeps well in the fridge for up to 3 days and reheats beautifully. Just don’t overcook the salmon if you’re planning to reheat.
What can I serve with this?
It’s a full meal on its own, but a side of rice, quinoa, or crusty bread works great if you want something extra.
Related Post: Crispy Garlic Butter Shrimp
Final Thoughts
This Sheet Pan Salmon with Veggies Recipe is one of those meals that feels fancy without the fuss. It’s perfect for busy weeknights, date night dinners, or when you just want to eat something that’s actually good for you—without feeling like you’re on a diet.
Add it to your regular rotation and thank me later. And if you try it, be sure to tell me how you made it your own—I love hearing your kitchen wins.