Looking for a delicious and healthy dinner idea that won’t leave you with a sink full of dishes?
Enter the magic of sheet pan meals! This easy Sheet Pan Salmon and Veggies recipe combines tender, flaky salmon with perfectly roasted vegetables, all seasoned to perfection.
Whether you’re feeding a busy family or meal prepping for the week, this recipe has your back.
Bonus: it’s ready in just 30 minutes. Say goodbye to mealtime stress and hello to a wholesome dinner!
Why Choose Sheet Pan Meals?
Sheet pan meals are a game-changer for busy people who still want to eat healthy. Here’s why they’re so popular:
- Convenience: With just one pan, your cleanup time is cut to a minimum. No more scrubbing pots and pans after a long day.
- Versatility: You can customize sheet pan meals to fit your preferences. Swap out proteins, mix up the veggies, or experiment with spices—it’s all up to you!
- Health Benefits: Roasting locks in nutrients while giving you perfectly cooked food without the need for heavy oils or frying.
Ingredients You’ll Need for Sheet Pan Salmon and Veggies
This recipe uses simple, wholesome ingredients that you may already have on hand:
For the Salmon:
- 4 fresh salmon fillets (skin-on or skinless)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Vegetables:
- 1 cup broccoli florets
- 1 cup zucchini slices
- 1 cup bell peppers (any color), sliced
- 1/2 cup baby carrots
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Optional Garnish:
- Lemon wedges
- Fresh parsley or dill
Step-by-Step Instructions for Perfect Results
1. Preheat the Oven:
Set your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Salmon:
- Place the salmon fillets on one side of the sheet pan.
- Brush them with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper.
3. Prep the Vegetables:
- In a mixing bowl, toss the broccoli, zucchini, bell peppers, and baby carrots with olive oil, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper.
- Spread the vegetables evenly on the other side of the sheet pan.
4. Bake the Meal:
- Place the sheet pan in the oven and bake for 15-18 minutes, or until the salmon is cooked through (internal temperature of 145°F or 63°C) and the vegetables are tender.
- For extra crispy edges on the veggies, broil for the last 2-3 minutes.
5. Garnish and Serve:
- Squeeze fresh lemon juice over the salmon and vegetables.
- Sprinkle with parsley or dill for a pop of color and flavor.
Tips for Customizing Your Sheet Pan Salmon Meal
- Swap the Veggies: Use asparagus, Brussels sprouts, or cauliflower if you prefer. Frozen vegetables also work in a pinch—just adjust the cooking time slightly.
- Spice It Up: Add a touch of heat with cayenne pepper or drizzle with a spicy sriracha glaze.
- Make It a Complete Meal: Serve over quinoa, rice, or couscous for a more filling dish.
Storage and Reheating Tips
Storing Leftovers:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze the salmon and veggies separately in freezer-safe bags for up to 2 months.
Reheating Instructions:
- Reheat in the oven at 350°F (175°C) for 8-10 minutes to avoid overcooking the salmon.
- Alternatively, use a microwave for 1-2 minutes, though the veggies may lose some crispness.
Meal Prep Ideas:
- Portion out the salmon and veggies into individual containers for a week’s worth of lunches or dinners.
Recipe FAQ’s
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just be sure to thaw them properly before cooking, or extend the cooking time slightly to account for the frozen fish.
What if I don’t have Italian seasoning?
You can substitute with a mix of dried basil, oregano, thyme, and rosemary. Alternatively, use any of your favorite herbs or spices!
Can I prepare this meal ahead of time?
While it’s best enjoyed fresh, you can prep the salmon and veggies in advance by chopping the vegetables and seasoning the salmon. Store in the fridge for up to a day before cooking.
Easy Sheet Pan Salmon and Veggies Recipe
Ingredients
For the Salmon:
- 4 fresh salmon fillets skin-on or skinless
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Vegetables:
- 1 cup broccoli florets
- 1 cup zucchini slices
- 1 cup bell peppers any color, sliced
- ½ cup baby carrots
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
Optional Garnish:
- Lemon wedges
- Fresh parsley or dill
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
Prepare the Salmon:
- Place the salmon fillets on one side of the prepared sheet pan. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Use a brush to coat the salmon evenly.
Prepare the Vegetables:
- In a mixing bowl, toss the broccoli florets, zucchini slices, bell peppers, and baby carrots with olive oil, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper.
Arrange on the Sheet Pan:
- Spread the vegetables in a single layer on the opposite side of the salmon on the sheet pan. Try not to overcrowd the pan, as it can prevent the veggies from roasting properly.
Bake the Meal:
- Bake in the preheated oven for 15-18 minutes or until the salmon reaches an internal temperature of 145°F (63°C), and the vegetables are tender. For extra crispy veggies, broil for the last 2-3 minutes.
Garnish and Serve:
- Remove the sheet pan from the oven. Squeeze fresh lemon juice over the salmon and vegetables. Garnish with parsley or dill. Serve immediately.