Sheet Pan Salmon and Potatoes with Veggies Recipe

If you’re looking for a dinner that’s easy to make, requires minimal cleanup, and is full of flavor, then this Sheet Pan Salmon and Potatoes with Veggies is exactly what you need. Imagine perfectly roasted salmon, crispy golden potatoes, and tender veggies—all cooked on one sheet pan, making your life so much easier. This recipe is simple, quick, and absolutely delicious, with the kind of flavor that will make you feel like a gourmet chef with minimal effort.

Why You’ll Love Sheet Pan Salmon and Potatoes with Veggies

One-Pan Simplicity

The best part of this recipe? You only need one pan! No need for multiple pots and pans—just spread everything out on a single sheet pan, pop it in the oven, and let the magic happen.

Healthy and Hearty

Packed with protein, healthy fats, and fiber, this dish is a complete meal that will leave you feeling satisfied without the guilt. Salmon is rich in omega-3 fatty acids, while the potatoes and vegetables add fiber and vitamins to the mix.

Quick and Easy

With just a little prep, this dish is ready to bake in under 10 minutes, making it perfect for busy weeknights. The hands-off cooking method gives you plenty of time to relax while the oven does all the work.

Versatile

Feel free to swap in your favorite veggies or use whatever you have on hand. Zucchini, bell peppers, or asparagus would work just as well as the broccoli and carrots. It’s a flexible recipe that can be customized to fit your tastes!

Family-Friendly

Salmon is a great source of protein, and with crispy potatoes and flavorful veggies, this recipe is sure to please everyone at the table—even picky eaters.

Ingredients

Salmon Fillets

The star of the dish! You’ll need fresh salmon fillets—skin-on or skinless, your choice. These will become perfectly tender and juicy as they roast alongside the veggies.

Baby Potatoes

Small, tender potatoes that get crispy and golden on the outside while staying soft on the inside. They make a great base for this one-pan meal.

Broccoli Florets

A crunchy, nutrient-packed veggie that adds freshness to balance out the richness of the salmon and potatoes. It roasts beautifully and takes on all the savory flavors.

Carrots

Carrots bring a subtle sweetness and bright color to the dish, complementing the savory flavors of the salmon and potatoes perfectly.

Olive Oil

For drizzling over the vegetables and salmon. It helps everything roast beautifully and adds a rich, smooth finish.

Garlic Powder and Paprika

These seasonings enhance the flavor of the salmon and veggies. Garlic powder brings a warm depth, while paprika adds a smoky touch to the dish.

Lemon

A fresh squeeze of lemon juice over the salmon before serving brightens everything up and adds a zesty kick to the dish.

Fresh Herbs (Optional)

Fresh herbs like parsley or thyme can be sprinkled over the finished dish to add a burst of flavor and a pop of color.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Nutrition Facts

Servings: 4
Calories per serving: ~450 kcal
Protein: 30g
Fat: 18g
Carbohydrates: 35g
Fiber: 6g
Sugar: 6g

Preparation Time

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40 minutes

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that everything roasts evenly and gets crispy.

Step 2: Prepare the Vegetables

Wash and halve the baby potatoes. Peel the carrots and cut them into bite-sized pieces. Cut the broccoli into florets.

Step 3: Season the Veggies

Place the potatoes, carrots, and broccoli on a large sheet pan. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss everything well to ensure even coating.

Step 4: Add the Salmon

Nestle the salmon fillets in between the vegetables on the sheet pan. Drizzle a little olive oil over the salmon and season with salt, pepper, and a bit of paprika. Add lemon slices on top of the salmon for a burst of citrus flavor.

Step 5: Roast the Sheet Pan

Place the sheet pan in the oven and roast for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are golden and tender.

Step 6: Finishing Touches

Once the sheet pan is done roasting, squeeze fresh lemon juice over the salmon and veggies for a burst of citrus. If desired, sprinkle with fresh herbs like parsley or thyme for added flavor and color.

Step 7: Serve and Enjoy

Serve the roasted salmon, potatoes, and veggies directly from the sheet pan for a rustic presentation. Pair with a simple green salad or some crusty bread if you like, and enjoy a complete, satisfying meal!

How to Serve Sheet Pan Salmon and Potatoes with Veggies

With a Green Salad

Pair your sheet pan dinner with a light, crisp green salad. A simple vinaigrette will add a refreshing contrast to the richness of the salmon.

Over Rice or Quinoa

For a more substantial meal, serve the roasted salmon and veggies over a bed of rice or quinoa. The grains will soak up the flavorful juices from the salmon.

With Crusty Bread

Crusty bread makes a wonderful side to soak up the juices from the roasted vegetables and salmon. A nice slice of warm, buttered bread is always a crowd-pleaser!

Additional Tips

• Use Frozen Vegetables: If you’re in a pinch, frozen vegetables work just as well as fresh. Just be sure to thaw them before cooking to ensure they cook evenly.
• Swap Veggies: Feel free to use other veggies like zucchini, bell peppers, or sweet potatoes. Whatever you have on hand, this recipe is versatile enough to accommodate.
• Check Salmon Doneness: Salmon is done when it flakes easily with a fork. If you’re unsure, you can use a meat thermometer—the internal temperature should reach 145°F (63°C).

FAQ Section

Q1: Can I use skinless salmon fillets?

A1: Yes! You can use skinless salmon fillets if you prefer. Just be sure to adjust the cooking time slightly if the fillets are thinner.

Q2: Can I prep this ahead of time?

A2: Absolutely! You can chop and season the veggies ahead of time, and even prepare the salmon. Just store everything in the fridge until you’re ready to bake.

Q3: How do I store leftovers?

A3: Store leftover salmon and veggies in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep everything crispy.

Q4: Can I add more vegetables to this recipe?

A4: Of course! Feel free to add other vegetables like bell peppers, zucchini, or even Brussels sprouts. Just be sure to cut them into even pieces so they cook at the same rate as the potatoes and carrots.

Q5: Can I use another type of fish?

A5: Yes! You can use other fish like trout or cod, but keep in mind that the cooking time may vary depending on the thickness of the fillets.

Conclusion

This Sheet Pan Salmon and Potatoes with Veggies is the ultimate weeknight dinner. It’s quick, easy, and packed with delicious flavors, making it the perfect meal when you want something nutritious and satisfying with minimal effort. The best part? The entire meal comes together in one pan, so you get less mess and more time to relax. Try it tonight—your taste buds will thank you!

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