Sheetpan Salmon and Potatoes With Veggies
This Sheetpan Salmon and Potatoes With Veggies recipe is a quick, healthy, and flavorful one-pan dinner. Featuring tender salmon fillets, crispy roasted potatoes, and colorful vegetables, it’s the perfect weeknight meal with minimal cleanup.
Ingredients
- 4 salmon fillets about 6 oz each, skin-on or skinless
- 1 lb baby potatoes halved
- 2 medium carrots chopped
- 1 cup cherry tomatoes
- 1 cup broccoli florets or asparagus/green beans
- 1 small red onion chopped into wedges
- 3 tbsp olive oil
- 3 cloves garlic minced
- Juice of 1 lemon
- 1 tsp paprika
- 1 tsp dried oregano or thyme/rosemary
- Salt and black pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
- Roast the potatoes first: Toss halved baby potatoes with 1 tablespoon olive oil, garlic, salt, pepper, and paprika. Spread on the pan and bake for 20 minutes.
- Add salmon and vegetables: Arrange salmon fillets, carrots, broccoli, onion, and cherry tomatoes on the same pan. Drizzle with remaining olive oil and lemon juice. Sprinkle with oregano, salt, and pepper.
- Bake everything together: Return the sheet pan to the oven and roast for 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
- Serve and garnish: Remove from oven, garnish with fresh parsley or dill, and serve warm with a side salad, quinoa, or rice if desired.