Reader FavoriteSheet Pan Salmon and Veggies
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Salmon and a colorful mix of vegetables roasted together on one sheet pan. A complete, wholesome dinner with hardly any cleanup, ready in about 30 minutes.
By Mia HartwellUpdated September 1, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A complete salmon-and-veggie dinner on one pan
- 36g of protein per serving
- Barely any cleanup
- Wholesome and ready in about 30 minutes
Sheet Pan Salmon and Veggies
34 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 420kcal
- Protein
- 36g
- Carbs
- 18g
- Fat
- 22g
- Fiber
- 5g
- Sugar
- 6g
Step-by-Step Instructions
- 1
Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
- 2
Toss the potatoes with 1 tbsp oil, salt, and pepper. Roast 12 minutes to give them a head start.
- 3
Toss the broccoli and bell pepper with 1 tbsp oil and add to the pan.
- 4
Pat the salmon dry, rub with the remaining oil, garlic, paprika, salt, and pepper, and nestle it among the vegetables.
- 5
Roast 12 to 15 minutes more, until the vegetables are tender and the salmon flakes at 145°F (63°C).
- 6
Finish with lemon juice and parsley, and serve with lemon wedges.
Pro Tips for the Best Results
- Give the potatoes a head start since they take longer than the salmon and quick vegetables.
- Spread everything in a single layer so it roasts and crisps instead of steaming.
- Cook the salmon just to 145°F (63°C) so it stays moist.
- Cut the vegetables into similar sizes so they finish together.
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How to Cook Sheet Pan Salmon and Veggies
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Stagger the cook times
Potatoes take the longest, so give them a head start before adding the quicker-cooking vegetables and the salmon. This staggering lets everything finish together.
Season and arrange
Spread everything in a single layer with space between, and nestle the seasoned salmon among the vegetables. Crowding traps steam, so give it room to roast and crisp.
Roast to temperature
Roast until the vegetables are tender and the salmon flakes at 145°F (63°C). A finish of lemon and parsley brightens the whole pan.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 2 to 3 days. Reheat in the oven to keep the vegetables from going soft. Salmon is best within a couple of days.
Serving Suggestions
This sheet pan salmon and veggies pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use other vegetables?+
Yes. Asparagus, green beans, carrots, or zucchini all work. Match their cook time to the recipe's stages.
Can I use frozen salmon?+
Thaw it fully and pat dry first so it roasts evenly.
Is it good for meal prep?+
Yes. It portions and reheats well, though salmon is best within a couple of days.
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