Sheet Pan Salmon and Veggies Leave a comment

Ready in just 30 minutes, this sheet pan salmon with veggies is an easy weeknight dinner with minimal clean up. Salmon with pesto is paired with seasoned potatoes, bell peppers, broccoli and cherry tomatoes to make a balanced meal.

Why I love this recipe

This sheet pan salmon and veggies recipe is one of my favorites to make! Here’s why:

It’s incredibly easy to make! With just a handful of ingredients and one pan, you can have a delicious and nutritious meal on the table in no time.
The recipe is very versatile and customizable to whatever veggies or spices you happen to have on hand – I’ve made it with everything from asparagus to Brussels sprouts to sweet potatoes.
The flavor! The salmon is perfectly cooked with a tender, flaky interior. And the veggies get roasted to perfection, with just the right amount of crisp tenderness. The combination of the savory salmon and the sweet and slightly charred veggies is simply irresistible.
This recipe is nourishing and balanced, with plenty of protein, omega-3s, and fiber-rich veggies.
It’s a great option for a quick and easy weeknight meal, but it’s also impressive enough to serve to guests.

Overall, this sheet pan salmon recipe has become a staple in my cooking repertoire, and I’m sure it will become one in yours too!

Ingredients To Make Sheet Pan Salmon

Notes on Ingredients

Baby potatoes: The potatoes add a source of carbs to the dish and are a good source of fiber, potassium, vitamin C and B6.
Broccoli: Broccoli is packed with vitamins and minerals, including vitamins C and K, and calcium. It also adds a nice crunch and fresh flavor to the dish.
Olive oil: Olive oil is used to coat the veggies and the salmon before roasting, which helps to keep them moist and flavorful. It’s also a good source of dietary fat and antioxidants.
Italian seasoning: The Italian seasoning blend (made with rosemary, oregano, thyme, marjoram, sage and basil) adds a savory and herbaceous flavor to the dish, complementing the salmon and veggies nicely. If you don’t have Italian seasoning, you can use any of those (or combo of!) spices listed above.
Salt and pepper: These seasonings enhance the flavor of the dish and help to bring out the natural flavors of the veggies and salmon.
Red bell pepper: The red bell pepper adds a pop of color to the dish and is a good source of vitamin C.
Cherry tomatoes: Cherry tomatoes add sweetness and acidity to the dish and are a good source of lycopene, an antioxidant that may have anti-inflammatory and cancer-fighting properties.
Salmon: Salmon is a great source of lean protein and heart-healthy omega-3 fatty acids. It’s also a flavorful and versatile fish that pairs well with a variety of veggies and seasonings.
Pesto: Pesto adds a rich and savory flavor to the salmon and is a good source of fat and antioxidants. Use homemade if you have the time, like my garlic scape pesto, or store-bought pesto as a timesaver!
Lemon slices: The lemon slices add brightness and acidity to the dish, balancing out the richness of the salmon and pesto.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

How to Make Sheet Pan Salmon and Veggies

To Prep: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

Roast potatoes and broccoli. In a medium bowl, toss potatoes and broccoli in olive oil, Italian seasoning, salt and pepper. Add to the baking sheet and bake for 10 minutes. 
Roast bell pepper and tomatoes. In the same bowl, toss the bell peppers and tomatoes with more oil and seasonings and then bake on sheet pan for another 5 minutes. 
Prep the salmon. While the veggies are roasting, season the salmon with salt and pepper, add pesto and top each filet with a lemon slice.
Bake the salmon. Add salmon to the pan and bake salmon until flaky, about 10-15 minutes.

Expert Tips

Use a meat thermometer to ensure perfectly cooked salmon. While cooking times will vary based on the thickness of your salmon fillets, using a meat thermometer is a foolproof way to ensure your salmon is cooked to the desired temperature. Insert the thermometer into the thickest part of the fillet and cook until the internal temperature reaches 125-135 degrees F for medium to medium-rare salmon or 145 degrees F for well-done salmon (USDA recommends cooking seafood until it reaches 145 degrees F to prevent food borne illness).
Cut your veggies into similar-sized pieces to ensure even cooking. When roasting vegetables, it’s important to cut them into similar-sized pieces so that they cook evenly. This will prevent some veggies from becoming overcooked while others are still undercooked.
Make it your own! Use whatever veggies or seasonings you have on hand. For example, you could sprinkle some Parmesan cheese over the veggies before baking, or add some red pepper flakes to the salmon for a little heat. Experiment with different seasonings and toppings to make the dish your own.

Recipe FAQs 

What veggies go best with salmon?

Whichever veggies you like best! Salmon is super versatile and pairs well with all veggies. I personally love pairing salmon with whichever veggies are in-season. In the spring, I like using asparagus and in the summer I love using green beans, zucchini, broccoli, and tomatoes. In the fall I love using corn, kale, and winter squashes.

What are the best side dishes to go with salmon?

Veggies like asparagus (try my Instant Pot Asparagus!), green beans, broccoli, and peppers all go well with salmon! For starches I love a roasted potato like my air fryer baked potato, mashed potatoes, or my Air Fryer Sweet Potato Fries! A rice pilaf like my vegetarian rice pilaf would also be a delicious starch to pair with salmon.

What if my sheet pan veggies are not cooking evenly? 

Make sure you chop all of your veggies roughly the same size to ensure even cooking. Make sure there is as much space as possible between the veggies and that they aren’t overlapping much. You can always use a second sheet pan if need be!

And if all else fails, you can always remove some of the veggies a little early while the rest cooks to your desired texture.

Seasoning Ideas for Salmon

Here are some other seasoning ideas if you don’t like pesto or if you just want to switch things up! 

Dijon mustard + Everything But The Bagel Spice
Lemon Juice + Dijon Mustard + Dill
Teriyaki Sauce
BBQ Sauce
Thai Peanut Sauce
Chili Crisp

Storage and Preparation 

Sheet pan salmon and veggies leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the salmon and veggies separately, if possible, as they may have different reheating times and temperatures and so that the veggies don’t take on a fishy aroma :).

To reheat in the oven, preheat your oven to 350 degrees F, place the salmon and veggies on a baking sheet, and bake for 10-15 minutes, or until heated through. To reheat in the microwave, reheat salmon and veggies for 30-90 seconds depending on the wattage of your microwave.

It’s important to note that reheated salmon can sometimes become dry or tough, so it’s best to reheat it gently and not to overcook it.

Recipes That Pair Well

For more sheet pan inspiration, check out my other recipes below!

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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