Ready in only half-hour, this sheet pan salmon with veggies is a straightforward weeknight dinner with minimal clean up. Salmon with pesto is paired with seasoned potatoes, bell peppers, broccoli and cherry tomatoes to make a balanced meal.

Why I like this recipe

This sheet pan salmon and veggies recipe is one among my favorites to make! Here’s why:

1. It’s incredibly easy to make! With only a handful of ingredients and one pan, you’ll be able to have a delicious and nutritious meal on the table very quickly.
2. The recipe may be very versatile and customizable to whatever veggies or spices you occur to have available – I’ve made it with all the pieces from asparagus to Brussels sprouts to sweet potatoes.
3. The flavour! The salmon is perfectly cooked with a young, flaky interior. And the veggies get roasted to perfection, with just the fitting amount of crisp tenderness. The mix of the savory salmon and the sweet and barely charred veggies is solely irresistible.
4. This recipe is nourishing and balanced, with loads of protein, omega-3s, and fiber-rich veggies.
5. It’s an awesome option for a fast and straightforward weeknight meal, nevertheless it’s also impressive enough to serve to guests.

Overall, this sheet pan salmon recipe has turn out to be a staple in my cooking repertoire, and I’m sure it can turn out to be one in yours too!

Ingredients To Make Sheet Pan Salmon

Notes on Ingredients

• Baby potatoes: The potatoes add a source of carbs to the dish and are source of fiber, potassium, vitamin C and B6.
• Broccoli: Broccoli is filled with vitamins and minerals, including vitamins C and K, and calcium. It also adds a pleasant crunch and fresh flavor to the dish.
• Olive oil: Olive oil is used to coat the veggies and the salmon before roasting, which helps to maintain them moist and flavorful. It’s also source of dietary fat and antioxidants.
• Italian seasoning: The Italian seasoning mix (made with rosemary, oregano, thyme, marjoram, sage and basil) adds a savory and herbaceous flavor to the dish, complementing the salmon and veggies nicely. Should you don’t have Italian seasoning, you should use any of those (or combo of!) spices listed above.
• Salt and pepper: These seasonings enhance the flavour of the dish and help to bring out the natural flavors of the veggies and salmon.
• Red bell pepper: The red bell pepper adds a pop of color to the dish and is source of vitamin C.
• Cherry tomatoes: Cherry tomatoes add sweetness and acidity to the dish and are source of lycopene, an antioxidant which will have anti-inflammatory and cancer-fighting properties.
• Salmon: Salmon is an awesome source of lean protein and heart-healthy omega-3 fatty acids. It’s also a flavorful and versatile fish that pairs well with a wide range of veggies and seasonings.
• Pesto: Pesto adds a wealthy and savory flavor to the salmon and is source of fat and antioxidants. Use homemade if you’ve the time, like my garlic scape pesto, or store-bought pesto as a timesaver!
• Lemon slices: The lemon slices add brightness and acidity to the dish, balancing out the richness of the salmon and pesto.

Equipment You’ll Need (affiliate links – in case you make a purchase order I receive a small commission)

How you can Make Sheet Pan Salmon and Veggies

To Prep: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

1. Roast potatoes and broccoli. In a medium bowl, toss potatoes and broccoli in olive oil, Italian seasoning, salt and pepper. Add to the baking sheet and bake for 10 minutes. 
2. Roast bell pepper and tomatoes. In the identical bowl, toss the bell peppers and tomatoes with more oil and seasonings after which bake on sheet pan for one more 5 minutes. 
3. Prep the salmon. While the veggies are roasting, season the salmon with salt and pepper, add pesto and top each filet with a lemon slice.
4. Bake the salmon. Add salmon to the pan and bake salmon until flaky, about 10-Quarter-hour.

Expert Suggestions

1. Use a meat thermometer to make sure perfectly cooked salmon. While cooking times will vary based on the thickness of your salmon fillets, using a meat thermometer is a foolproof strategy to ensure your salmon is cooked to the specified temperature. Insert the thermometer into the thickest a part of the fillet and cook until the interior temperature reaches 125-135 degrees F for medium to medium-rare salmon or 145 degrees F for well-done salmon (USDA recommends cooking seafood until it reaches 145 degrees F to forestall food borne illness).
2. Cut your veggies into similar-sized pieces to make sure even cooking. When roasting vegetables, it’s vital to chop them into similar-sized pieces in order that they cook evenly. It will prevent some veggies from becoming overcooked while others are still undercooked.
3. Make it your personal! Use whatever veggies or seasonings you’ve available. For instance, you could possibly sprinkle some Parmesan cheese over the veggies before baking, or add some red pepper flakes to the salmon for slightly heat. Experiment with different seasonings and toppings to make the dish your personal.

Recipe FAQs 

What veggies go best with salmon?

Whichever veggies you want best! Salmon is super versatile and pairs well with all veggies. I personally love pairing salmon with whichever veggies are in-season. Within the spring, I like using asparagus and in the summertime I like using green beans, zucchini, broccoli, and tomatoes. In the autumn I like using corn, kale, and winter squashes.

What are the most effective side dishes to go along with salmon?

Veggies like asparagus (try my Quick Pot Asparagus!), green beans, broccoli, and peppers all go well with salmon! For starches I like a roasted potato like my air fryer baked potato, mashed potatoes, or my Air Fryer Sweet Potato Fries! A rice pilaf like my vegetarian rice pilaf would even be a delicious starch to pair with salmon.

What if my sheet pan veggies are usually not cooking evenly? 

Ensure you chop your whole veggies roughly the identical size to make sure even cooking. Ensure there may be as much space as possible between the veggies and that they aren’t overlapping much. You’ll be able to at all times use a second sheet pan if need be!

And if all else fails, you’ll be able to at all times remove among the veggies slightly early while the remaining cooks to your required texture.

Seasoning Ideas for Salmon

Listed here are another seasoning ideas in case you don’t like pesto or in case you just want to modify things up! 

• Dijon mustard + The whole lot But The Bagel Spice
• Lemon Juice + Dijon Mustard + Dill
• Teriyaki Sauce
• BBQ Sauce
• Thai Peanut Sauce
• Chili Crisp

Storage and Preparation 

Sheet pan salmon and veggies leftovers could be stored in an airtight container within the refrigerator for as much as 3-4 days. It’s best to store the salmon and veggies individually, if possible, as they might have different reheating times and temperatures and in order that the veggies don’t tackle a fishy aroma :).

To reheat within the oven, preheat your oven to 350 degrees F, place the salmon and veggies on a baking sheet, and bake for 10-Quarter-hour, or until heated through. To reheat within the microwave, reheat salmon and veggies for 30-90 seconds depending on the wattage of your microwave.

It’s vital to notice that reheated salmon can sometimes turn out to be dry or tough, so it’s best to reheat it gently and never to overcook it.

Recipes That Pair Well

For more sheet pan inspiration, try my other recipes below!

Should you like this recipe, please make sure you comment and provides it a 5 star rating below. Should you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you need to save this recipe for later, make sure you pin it on Pinterest!

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Description

Ready in only half-hour, this sheet pan salmon with veggies is a straightforward weeknight dinner with minimal clean up. Salmon with pesto is paired with seasoned potatoes, bell peppers, broccoli and cherry tomatoes to make a balanced meal.

• 3/4 lb baby potatoes, cut into 1/2 inch-pieces
• 2 small heads broccoli, chopped (about 2 cups broccoli florets)
• 3 tablespoons olive oil, divided
• 1 teaspoon Italian seasoning, divided
• Salt and pepper
• 1 red bell pepper, sliced (about 1 cup)
• 1 cup cherry tomatoes
• 1.5 lbs salmon, cut into 4, 6-ounce filets
• 3 tablespoons pesto
• 4 lemon slices

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, add potatoes and broccoli and toss with 2 tablespoons olive oil, 3/4 teaspoon Italian seasoning, salt and pepper. Add to baking sheet, leaving space in between veggies, and bake for 10 minutes.
3. While the potatoes are roasting, add bell pepper and tomatoes to the identical bowl. Toss with remaining 1 tablespoon olive oil, 1/4 teaspoon Italian seasoning, salt and pepper.
4. Add bell pepper and tomatoes to the pan and bake for one more 5 minutes.
5. While vegetables are roasting, season salmon with salt and pepper, brush with pesto, and top each filet with a lemon slice. Add salmon to the pan and bake until salmon easily flakes with a fork inserted at the middle or a thermometer inserted at the middle reaches an internal temperature of 125-135 degrees F for medium to medium-rare salmon or 145 degrees F for well done salmon, about 10-Quarter-hour.

Notes

1. USDA recommends cooking salmon until a thermometer inserted at the middle of the filet reaches 145 degrees F. It will yield salmon that’s well done.
2. Remember to leave as much space as possible between veggies to make sure even cooking.

Other seasoning ideas for the salmon include:

• Dijon mustard + The whole lot But The Bagel Spice
• Lemon Juice + Dijon Mustard + Dill
• Teriyaki Sauce
• BBQ Sauce
• Thai Peanut Sauce
• Chili Crisp

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Sheet Pan
• Cuisine: American

Keywords: sheet pan salmon and veggies, sheet pan salmon with vegetables, sheet pan salmon with potatoes and veggies