You're just 40 minutes away from tucking into an Easy Sheet Pan Salmon & Veggies dinner. This nourishing dish is cooked and served in just one pan with minimal prep - and is realistic for even the busiest family on a weeknight. Served with a simple lemon yoghurt sauce, this meal is balanced, bursting with flavor and naturally gluten free too.
I'm a huge fan of the sheet pan dinner. Oven roasting is known to intensify the flavor of ingredients and what's more this method allows you to cook a whole meal with minimal effort. A perfect choice when time is tight.
Sheet pan dinners are all about staggered cooking.
For this one pan salmon dinner, start off by roasting the potatoes. Get them cooking before you add in the salmon and the rest of the veggies and you'll find all the ingredients are ready at the same time. Delicious, nutritious and fast.
Why You Should Make This One Pan Salmon Dinner:
- Cooked and on the table in less than 40 minutes, this dinner delivers with minimal fuss. For another great sheet pan dinner the whole family will enjoy, try my Sausage, Squash & Leek Bake.
- Salmon is an oily fish, rich in fatty acids that we all need in our diets. This recipe proves just how easy it is to prepare and cook.
- My baked salmon and potatoes recipe is ideal for anyone who is Coeliac or following a gluten free diet.
How to Make Sheet Pan Salmon with Veggies
Find a full printable recipe with measurements below.
Toss the potatoes in olive oil and seasoning, then roast until they are starting to soften.
Place the veggies around the potatoes and add the salmon fillets on top.
Drizzle with more olive oil, lemon juice and season again.
Bake until the fish is cooked through.
Meanwhile make the sauce then serve over the salmon and top with fresh dill.
What vegetables pair well with salmon?
Asparagus, broccoli and tomatoes are a great tasting combination with salmon as all 4 ingredients work together to make a tasty sheet pan dinner.
However, you can get creative with the veggies as cauliflower, green beans, peppers, and onion all roast well and would taste delicious served with salmon.
Add some garden peas a few minutes before the end of cooking for an added burst of freshness.
How to make sure the salmon isn't overcooked?
Fish cooks quickly so you always have to keep a close eye on it when oven baking! It's best to check the salmon as you are going, rather than risk it overcooking and drying out.
I recommend testing the salmon after 10 minutes in the oven. When cooked, the fish will have gone from translucent to opaque. Gently press down on top of the fillet and if the salmon starts to flake it is cooked.
If it needs a little longer add an extra few minutes and check again. To avoid dry, over cooked fish it should still be a little translucent inside.
What cut of salmon is best to use?
I have used salmon fillet in this one pan salmon dinner dish. This is a great boneless cut to use as it is cut from the top loin of the salmon.
You can also use salmon steaks, which are cut through the width of the fish, with the bone left in the centre.
Whichever cut you use, try to make sure each piece of fish is a similar size so that cooking times are similar. You don't want one smaller fillet cooking more quickly than the others in the tray.
Enjoy salmon? Then why not try my Salmon with Spinach Cream Sauce or my Coconut Cream Salmon with Tomatoes.
How to prepare asparagus?
Did you know the ends of asparagus are woody and need to be trimmed? You can use a sharp knife and cut off the woody part at the bottom of the stem.
A quick tip: if hold the asparagus and bend it, the end it will naturally snap at the exact point where it stops being woody and the tenderness starts.
Variations of Sheet Pan Salmon & Veggies:
- This is a really versatile dish so if you don't have salmon, replace it with another fillet of fish of your choice.
- If you don’t have new potatoes, regular potatoes peeled and cut into one inch pieces are fine.
- Looking to lower your carbs? Replace the new potatoes with one inch chunks of sweet potato instead.
- Sprinkle some fresh thyme over the salmon as it's baking as salmon and thyme are a lovely flavor combination.
Tips For Making Sheet Pan Salmon
- This dish is best fresh and eaten straight from the oven. However, to save time you can prepare all the ingredients earlier in the day and keep them in the fridge until you are ready to assemble.
- Use a large sheet pan. The idea is to roast to ingredients and if they're too overcrowded they may start to steam and go soggy.
- For even easier clean up, line the sheet pan with parchment paper.
- Always try to use salmon fillets of a similar size and shape. This helps to ensure they will all cook at roughly the same time.
How To Serve Sheet Pan Salmon with Veggies
My sheet pan salmon with potatoes is a meal in itself. With roasted potatoes and vegetables baked alongside the salmon there really is no need to cook anything else!
Though it's not essential, I like to add a lemon and yogurt sauce alongside this meal. This sharp lemony dressing really freshens up the dish, coating both the salmon and the veggies beautifully.
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What Do You Think?!
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More Easy Sheet Pan Dinner Recipe Ideas
Printable Recipe
Sheet Pan Salmon & Veggies
Ingredients
- 1½ lbs Baby Potatoes - scrubbed, and halved if large
- 4 Salmon Fillets
- 1 bunch Asparagus - trimmed
- 1 head Broccoli - cut into small florets
- 16 oz Cherry Tomatoes
- 1 Lemon - juice only
- 2 tbsp Olive Oil
- Sea Salt and Black Pepper
- 1 tbsp Dill - chopped
- ½ cup Yogurt
Instructions
- Preheat the oven to 400°F/200°C
- Line a large sheet tray with parchment paper.
- Toss the potatoes in half the olive oil, sea salt and pepper on the tray until fully coated.
- Roast the potatoes for 15-20 minutes, until they are starting to soften. Pull the sheet pan out of the oven.
- Place the asparagus spears, broccoli florets and cherry tomatoes around the potatoes and add the salmon fillets on top.
- Add the remaining olive oil, sprinkle over half the lemon juice and season with more salt and pepper.
- Cook for a further 10-15 minutes, until the fish is cooked through.
- Meanwhile to make the sauce add the remaining juice of half a lemon to the yogurt and season with sea salt to create a sauce.
- Serve the fish and veggies with the yogurt sauce drizzled over the tray. Top with fresh dill.
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