Throw salmon and veggies on a sheet pan, and you’ve got a perfect, easy meal. And guess what — it’s ready in under 20 minutes!
Sheet pan dinners are a lifesaver for busy people. If you haven’t dabbled much in this culinary arena, let me explain why I love it so much. Using a sheet pan to cook everything at once is more approachable, takes less hands-on time, and makes it so much easier to get all the vital nutritional parts of dinner in (protein, veggies, and sometimes carbs). Don’t even get me started on the easy clean-up!
This oven baked salmon is one of my top favorite recipes of all time, and it was the inspiration for this sheet pan dinner. Adding veggies makes it a full meal — which my family of hungry boys definitely needs! Ethan and Jacob are all about the protein life now, and this is one of their favorite meals. Plus, if your kids are picky eaters, you can easily swap out the veggies for the ones you know they’ll eat.
Hot tip: Save the leftovers! I love adding leftover salmon and veggies to a Caesar salad or Cobb salad, or making a loaded rice bowl with them (like this one).
Sheet Pan Salmon and Veggies Video
How To Make Sheet Pan Salmon and Veggies
Get your ingredients and a sheet pan out, then you’re all set to make this salmon and veggie dinner. It’s so easy and quick — you’ll be feasting in no time at all!
- Prepare the salmon and vegetables: Preheat the oven to 450°F at broil. Pat the salmon dry and place it on the baking sheet skin side-down. Wash and dry the veggies and trim the woody ends off the asparagus. Place the veggies around the salmon.
- Add the seasoning: Add the garlic parsley salt and oil to the veggies and salmon.
- Broil away: Broil the salmon and veggies for 10-12 minutes, or until the salmon flakes easily and the veggies are fork-tender.
Hot tip: For more flavor, top the salmon with a few slices of butter before baking and drizzle the filets with lemon juice as soon as they come out of the oven.
Tips From the Kitchen
Say goodbye to overcooked salmon and bland veggies — this recipe is about to show you the potential of these simple ingredients. Follow these four tips to get the most bang for your buck!
- Leave the skin on the salmon. The skin helps to trap moisture, which results in perfectly succulent salmon instead of dry, overcooked fish. If you don’t like the texture, simply slide the salmon meat off the skin when it’s fully cooked.
- Opt for a large baking sheet. A 13×18 inch baking sheet works best to fit all those yummy veggies. Avoid overcrowding, as this prevents even cooking.
- Add your favorite veggies. Use cherry tomatoes on the vine if you can find them — they look gorgeous for serving! If you love potatoes, follow this recipe and add the salmon and other veggies in the last 10-12 minutes of roasting. Throw in some broccoli, cauliflower, bell peppers, Brussels sprouts, green beans, red onions, or zucchini for ultimate veggie power.
- Use a cooking thermometer. Since the cooking time depends on the thickness of the salmon filets, it’s best to take the guesswork out of the equation and use a digital thermometer. Salmon is fully cooked when the internal temperature of the thickest part reaches 145°F.
Storage & Reheating
If you don’t have plans for your weeknight dinners yet, I’m here to put your mind at ease. You’ll be feasting for days with this delicious salmon and veggie dish!
- Storage: Store leftover salmon and veggies for up to three days in an airtight container in the refrigerator.
- Reheating: Reheat the leftovers in a hot skillet with a bit of butter, or use the microwave. Take care not to overheat it, as the salmon will dry out.
More Sheet Pan Dinners
- Sheet Pan Chicken Shawarma — Juicy chicken thighs seasoned with lots of garlic and spices
- Sheet Pan Quesadillas — No more standing around and waiting at the stove!
- Sheet Pan Shrimp and Veggies — Load up on tasty shrimp and all your favorite veggies
- Sheet Pan Nachos — Sometimes you just need a platter of beefy, cheesy nachos
- Sheet Pan Pancakes — Make breakfast insanely easy with this sheet pan hack
Recipe
Ingredients
- 2 lb salmon filet
- 1 lb asparagus
- 1 lb cherry tomatoes
- 2 tbsp garlic parsley salt
- 2 tbsp oil
Instructions
- Preheat the oven to 450°F at Broil. Pat the salmon filet dry with paper towels, then place it on a large lined baking sheet skin side-down.
- Wash and dry the asparagus and cherry tomatoes. Trim or snap off the woody ends from the asparagus. Arrange the veggies around the salmon on the baking sheet.
- Season the salmon and veggies with the garlic parsley salt, then drizzle the oil on top.
- Broil the salmon and veggies for 10-12 minutes, or until they are cooked through. The salmon should easily flake and the asparagus should be fork-tender. Serve warm and enjoy!
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