Sheet Pan Salmon and Potatoes with Veggies: Quick, Healthy, and Flavorful

Nothing beats the convenience of a one-pan meal, and this Sheet Pan Salmon and Potatoes with Veggies recipe is a shining example. With minimal cleanup and maximum flavor, it’s perfect for busy weeknights, casual family dinners, or even entertaining guests. This dish balances tender, flaky salmon with golden roasted potatoes and crisp-tender vegetables, all roasted to perfection on a single sheet pan.

Whether you’re a beginner cook or a seasoned home chef, this recipe combines simplicity with nutrition, making it a go-to for effortless weeknight cooking.

Ingredients

• Salmon
  • 4 salmon fillets (about 6 oz each), skin-on
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 lemon, sliced into wedges
• Potatoes
  • 1 lb baby potatoes, halved
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp dried rosemary
  • ½ tsp salt
  • ¼ tsp black pepper
• Vegetables
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
• Optional Garnish
  • Fresh parsley or dill
  • Lemon wedges

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare potatoes: In a mixing bowl, toss halved potatoes with 1 tbsp olive oil, garlic powder, rosemary, salt, and pepper. Spread them on the sheet pan and roast for 15 minutes.
3. Prepare vegetables: While potatoes start roasting, toss bell peppers, zucchini, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Set aside.
4. Season salmon: Pat salmon fillets dry. Drizzle 2 tbsp olive oil, then sprinkle garlic powder, smoked paprika, salt, and pepper evenly over the fillets.
5. Add veggies and salmon: After 15 minutes, remove the sheet pan from the oven. Add the seasoned vegetables and salmon fillets to the pan, arranging so everything fits in a single layer.
6. Roast together: Return the pan to the oven and roast for 12–15 minutes, or until salmon reaches an internal temperature of 145°F (63°C) and vegetables are tender. Salmon should flake easily with a fork.
7. Serve: Plate the salmon with roasted potatoes and vegetables. Garnish with fresh parsley or dill and a squeeze of lemon juice.

Tips for Perfect Sheet Pan Salmon

• Uniform potato size: Cut potatoes into similar sizes to ensure even roasting.
• Dry salmon: Patting salmon dry prevents it from steaming and helps achieve a nice crust.
• Avoid overcrowding: Give each piece of salmon and vegetables some space; this ensures proper roasting.
• Optional glaze: Brush salmon with honey mustard or teriyaki glaze during the last 5 minutes of roasting for added flavor.

Variations

• Mediterranean Style: Add kalamata olives, artichoke hearts, and a sprinkle of feta cheese after roasting.
• Spicy Kick: Mix smoked paprika with cayenne pepper for a smoky, spicy twist.
• Herb Lovers: Experiment with fresh thyme, dill, or tarragon for fragrant flavor.
• Different Veggies: Try asparagus, broccoli, or green beans if bell peppers aren’t available.

Serving Suggestions

• Pair with a light salad of arugula and cherry tomatoes for extra freshness.
• Serve with quinoa, couscous, or rice to make a complete protein-packed meal.
• Drizzle a yogurt-dill sauce or tzatziki over salmon for a creamy contrast.

Fun Facts & Cultural Context

Salmon has been a staple of Nordic and Pacific Northwest cuisine for centuries. Rich in omega-3 fatty acids, it’s celebrated for its health benefits, including heart health and anti-inflammatory properties. Combining salmon with roasted vegetables is not only convenient but reflects a modern twist on traditional pan-roasting techniques, emphasizing both nutrition and flavor.

Sheet pan dinners became increasingly popular in the early 21st century as home cooks looked for efficient, minimal-cleanup meals that are still restaurant-quality. This recipe honors that trend while keeping it simple enough for a weeknight meal.

Nutrition (per serving)

• Calories: 410
• Carbohydrates: 35g
• Protein: 32g
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 70mg
• Sodium: 380mg
• Fiber: 5g
• Sugar: 5g
• Vitamin A: 45%
• Vitamin C: 70%
• Calcium: 6%

Sheet Pan Salmon and Potatoes with Veggies

A quick, healthy, and flavorful sheet pan dinner featuring roasted salmon, potatoes, and mixed vegetables.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American, Healthy

Calories: 410

Ingredients

  

Salmon

• 4 fillets salmon skin-on, about 6 oz each
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 lemon sliced into wedges

Potatoes

• 1 lb baby potatoes halved
• 1 tbsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp dried rosemary
• 0.5 tsp salt
• 0.25 tsp black pepper

Vegetables

• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 zucchini sliced into half-moons
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 0.25 tsp salt
• 0.25 tsp black pepper

Equipment

• Mixing bowls
• Baking sheet
• Knife
• Cutting board

Method

 

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Toss halved potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread on baking sheet and roast for 15 minutes.
3. While potatoes roast, toss bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Set aside.
4. Pat salmon dry, drizzle with olive oil, and season with garlic powder, smoked paprika, salt, and pepper.
5. Remove sheet pan from oven, add seasoned vegetables and salmon fillets, arranging in a single layer.
6. Roast for 12–15 minutes until salmon is cooked through and vegetables are tender.
7. Plate salmon with potatoes and vegetables. Garnish with parsley or dill and a squeeze of lemon.

Notes

For extra flavor, brush salmon with honey mustard or teriyaki glaze during last 5 minutes of roasting.