Sheet Pan Salmon with Vegetables is a fast, easy, healthy dinner recipe for busy weeknights, and for having company over. Full of flavor, Whole30 and Keto friendly, this one-pan meal lets you enjoy more time eating and less time doing dishes!
Busy weeknights call for simple meals. Easy, healthy recipes that result in delicious dinners for the whole family in under an hour.
And the fewer dishes that a recipe requires, the better, right? I love cooking, but dealing with all of the pots and pans and kitchen tools afterward is not my idea of a fun time.
One-pan meals, one-pot meals, one-skillet meals, and sheet pan meals like this are some of my favorite recipes. They're great for super busy nights, and especially for when I don't want to spend all night doing dishes.
🌟 Why this is the best sheet pan salmon recipe
As a busy full-time working mom, I truly love this recipe.
- It's so easy to make.
- It's fast: the prep time is just about 10 minutes, and the bake time is 30 minutes.
- This recipe gives you a hearty protein plus veggies all in one dish.
- It's an awesome dish if you're on the Whole30 diet or the Keto diet.
- You can mix and match your favorite veggies.
🥕 Ingredient notes
While I use small yellow potatoes, carrots, and zucchini, you can use other vegetables that you might prefer.
Other vegetables that would work well with this dish:
- sweet potatoes
- yellow squash
✅ Step-by-step instructions
This salmon sheet pan meal is truly so easy to make!
- First, cook the potatoes. Season and oil the chopped potatoes, place on a rimmed baking sheet, and back at 425°F for 15 minutes.
- While the potatoes start cooking, season the fish and the remaining vegetables.
- After the potatoes have been baking for 15 minutes, carefully remove the pan from the oven. Add the salmon and other chopped veggies in a single layer along with the potatoes. It's okay if some pieces overlap, but you want to give each vegetable and fish as much room as possible to cook evenly.
- Lower heat to 400°F and bake for 12 to 15 minutes.
🐟 Salmon FAQs
Salmon is a wonderful fish perfect for busy weeknight meals. You can cook it on the grill, fry it, sauté it, or bake it, as we're doing in this recipe.
Growing up and living in the Pacific Northwest, salmon is in my blood. It's in my veins and I can't get enough of this beautiful, pink, nutrient-dense fish.
You can use whatever fresh salmon you can find. Here in Oregon, we usually have abundant access to Chinook (King) Salmon, Coho Salmon, and Sockeye Salmon. I prefer to use wild caught salmon as opposed to farm raised salmon, since wild caught salmon tends to have more flavor.
Yes! In general, salmon skin is considered safe to eat. Salmon skin contains more of the same minerals and nutrients found in salmon. You do want to consider the source and quality of the fish you are buying, however, before deciding if you will keep the skin on or off for this recipe.
Personally, I love cooking with the skin on. It lends such a lovely crispy texture to the dish, and helps bring out the seasoning even more.
🍷 Wine pairings for salmon
Salmon is a meaty fish that can stand up to a lighter bodied red wine, such as an Oregon Pinot Noir. It goes well with a sutbly oaked Chardonnay as well.
I love this healthy sheet pan salmon with vegetables dish with the Chardonnay from Open Claim Vineyards. This is a beautiful juicy Chard with a food-friendly, long finish.
🍳 Leftover ideas for salmon
If you have any leftovers, this dish makes some EXCELLENT leftover meals for breakfast, lunch, or dinner!
- Make a Breakfast Salmon & Vegetable Hash the next morning. Sautée the veggies with the salmon, using a spatula to break up the salmon into smaller pieces. Add eggs cooked to your preference.
- Make a Salmon & Vegetable Salad for lunch. Top a bed of greens with the salmon and veggies, toss with the salad dressing of your choice. I prefer just drizzling olive oil, some fresh lemon juice, and then a sprinkle of salt & pepper.
✨ More salmon recipes
Looking for more seafood recipes? Here are more delicious ways to cook salmon:
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Sheet Pan Salmon with Vegetables
- 3 tbsp extra virgin olive oil, divided
- 1 lb small yellow potatoes, washed and cut into wedges
- 1 lb salmon, skin on
- kosher salt and pepper
- 2 tbsp chopped dill, divided
- fresh lemon juice from half a lemon
- 2 carrots, peeled and cut into wedges
- 1 zucchini, cut into wedges
- Submerge potatoes in a large bowl of water for 10-15 minutes, then pat dry.
- Preheat oven to 425° F.
- Drizzle 1 tbsp olive oil over potatoes, toss, then spread evenly onto a large rimmed baking sheet and bake at 425°F for 15 minutes.
- Meanwhile, season the salmon evenly with 1 tbsp dill, kosher salt and pepper on both sides. Squeeze lemon juice evenly over each piece of salmon.
- Remove potatoes from the oven. Place salmon, carrots, and zucchini on the pan. Season with salt and pepper, and remaining 1 tbsp dill. Drizzle remaining 2 tbsp over veggies and salmon; gently toss veggies to coat.
- Lower oven heat to 400°F and bake for 12-15 minutes, until salmon is just cooked through and veggies are softened. Serve immediately.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.