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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
Cook Time 30 minutes
Total Time 45 minutes
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.