This recipe is all about convenience and flavor. You get a balanced, protein-rich meal in one pan, with juicy salmon and perfectly roasted vegetables that soak up all the savory seasonings. It’s easy to customize with your favorite veggies or spices, and there’s virtually no mess to clean up afterward. Whether you’re cooking for a family dinner or meal prepping for the week, this dish delivers on taste, nutrition, and ease.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets (skin-on or skinless)
Olive oil
Lemon juice
Garlic cloves, minced
Dijon mustard
Honey or maple syrup (optional for a touch of sweetness)
Salt
Black pepper
Assorted vegetables (such as broccoli, bell peppers, zucchini, cherry tomatoes, or asparagus)
Fresh herbs (like parsley or dill, for garnish)
Lemon slices (optional, for serving)
Directions
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper.
Place the salmon fillets in the center of the sheet pan and brush them generously with the marinade.
Arrange the chopped vegetables around the salmon on the sheet pan. Drizzle the vegetables with olive oil and season with salt and pepper. Toss lightly to coat.
Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Optionally, broil for an additional 2–3 minutes to add a bit of color to the top of the salmon and veggies.
Remove from the oven, garnish with fresh herbs and lemon slices, and serve immediately.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Asian-Inspired: Swap the marinade for a mix of soy sauce, sesame oil, garlic, and ginger.
Mediterranean Style: Add olives, cherry tomatoes, and red onions, and use oregano and feta as toppings.
Spicy Kick: Add crushed red pepper flakes or a touch of sriracha to the marinade.
Citrus Herb: Use a blend of lemon, orange zest, and rosemary for a bright and aromatic flavor.
Pesto Salmon: Spread pesto over the salmon before baking for a rich, herby twist.
Storage/Reheating
Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon and veggies on a baking sheet and warm in a 325°F (165°C) oven for about 10 minutes, or until heated through. You can also microwave individual portions for 1–2 minutes, though the texture may not be as crisp. For freezing, store cooked salmon separately from vegetables and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use frozen salmon?
Yes, just make sure to thaw the salmon completely and pat it dry before baking.
What vegetables work best with this recipe?
Firm vegetables like broccoli, bell peppers, zucchini, carrots, and asparagus work well since they roast evenly with salmon.
Can I use foil instead of parchment paper?
Yes, foil can be used and makes cleanup even easier. Just be sure to lightly grease it to prevent sticking.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I prepare this recipe ahead of time?
Yes, you can prep the marinade and chop the vegetables in advance. Store them separately in the fridge until ready to bake.
Is this recipe suitable for meal prep?
Absolutely. It keeps well and can be portioned into containers for healthy lunches or dinners throughout the week.
What if my vegetables are cooking slower than the salmon?
Cut vegetables into smaller pieces or start roasting them 5–10 minutes before adding the salmon to the pan.
Can I add potatoes to the sheet pan?
Yes, but par-cook or cut them into small pieces so they roast in the same time as the salmon.
Is this recipe gluten-free?
Yes, as long as all ingredients, especially mustard and any sauces used, are certified gluten-free.
Can I substitute other fish for salmon?
Yes, fish like trout, cod, or halibut can be used, but cooking times may vary slightly depending on thickness.
Conclusion
Sheet Pan Baked Salmon is a smart solution for busy nights when you want something wholesome without spending hours in the kitchen. It’s flavorful, versatile, and makes cleanup a breeze. Whether you stick to the classic lemon-garlic version or explore one of the variations, this dish is sure to become a staple in your meal rotation.
Sheet Pan Baked Salmon is a healthy, flavorful, and easy one-pan meal featuring flaky salmon and roasted vegetables, all baked together with a zesty lemon-garlic marinade. Perfect for busy weeknights or elegant yet effortless dinners.
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper.
Place the salmon fillets in the center of the sheet pan and brush them generously with the marinade.
Arrange the chopped vegetables around the salmon. Drizzle with 1 tbsp olive oil and season with salt and pepper. Toss lightly to coat.
Bake for 15–20 minutes, or until the salmon flakes easily with a fork and vegetables are tender.
Optionally, broil for an additional 2–3 minutes for added color and texture.
Remove from the oven, garnish with fresh herbs and lemon slices, and serve immediately.
Notes
Use parchment or foil for easier cleanup.Choose firm vegetables that roast evenly with salmon.Marinate salmon briefly for deeper flavor if time allows.Cut vegetables into uniform sizes for even roasting.For meal prep, store in airtight containers and reheat as needed.
