The best dinners are the easiest dinners, and this easy baked sheet pan salmon recipe with veggies is truly the greatest of all time. Flaky, tender baked salmon paired with your favorite roasted vegetables, I mean you really can't go wrong with this one. Plus, since this is all done on just one sheet pan, clean up is a breeze.
Sheet pan dinners are great for busy weeknights, busy weekends, and excellent for meal prep all year round. Salmon is one of those proteins that's versatile for a dinner, a weeknight meal, and for leftover lunch the next day.
- What are the ingredients for this sheet pan recipe?
- What are the instructions for this salmon?
- Recipe Swaps and Substitutions
- How to Serve this Salmon
- Fresh Vs. Frozen Salmon
- How do I store this recipe?
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- Easy Baked Sheet Pan Salmon Recipe with Veggies
What are the ingredients for this sheet pan recipe?
What I love the most about making a recipe like this one, there's not much involved when it comes to ingredients. It really just depends on the type of vegetables you want to roast with the salmon.
- Salmon - I love using a large salmon filet and then cut into it to serve for more than just myself, but you can use pre-portioned filets too.
- Vegetables - my favorite vegetables to roast with this include asparagus, broccoli, string beans, or cauliflower.
- Olive Oil - a generous drizzle is all it takes!
- Seasoning - I LOVE using Primal Palate's New Bae seasoning. It's got a kick to it, it's flavorful, and it's amazing on salmon.
See the recipe card for specific information about quantities.
What are the instructions for this salmon?
Sheet pan dinners really don't have many instructions to them, but here's what you'll do:
Step 1: Preheat the oven to 400º and line a large baking sheet with parchment paper.
Step 2: Pat dry the salmon and lay on the baking sheet. Prepare the vegetables and add to the sheet pan on either side of the salmon. Season the vegetables with olive oil, salt, and pepper.
Step 3: To the salmon, drizzle olive oil and top with your favorite seasoning.
Step 4: Place in the oven to bake for 17-18 minutes, and serve.
Hint: Higher temps, lower cook times have yielded the best results for me when I make my salmon. I highly recommend sticking to the time frames that I outlined above for the best, flavorful, flakiest salmon.
Recipe Swaps and Substitutions
This recipe is created around baking salmon on a sheet pan, so I cannot attest to baking other fish. However here are some swaps you could make:
- Vegetables - you can roast a variety of vegetables with the salmon! Swap out the asparagus and use cauliflower, broccoli, or brussel sprouts.
- Seasoning - you can easily use a blackening seasoning, simple salt and pepper, or even adobo.
- Oil - I typically like to use avocado oil when I cook, but olive oil (or liquid coconut oil) would work here too.
How to Serve this Salmon
It's pretty standard to serve this recipe with just the veggies roasted on the same pan, but here are some other ways you serve this:
- With rice - we typically pair this dish with rice as it's my sons favorite side dish with this (salmon is his favorite meal!)
- With pasta - a good rotini, penne, or even fettuccine is delicious tossed with the salmon.
- With mashed potatoes - a delicious red bliss or sweet potato mash would be excellent on the side with this salmon.
Another recommendation is to make an extra large filet of salmon and have it for a meal prep for a few days, approximately 2-3 days. I find anything after that, the salmon becomes very fishy.
Fresh Vs. Frozen Salmon
I find that I get the best results from using freshly purchased salmon. I buy the night before I want to make it, or at most two nights ahead of time. Thawing salmon filets in the fridge overnight will work too, but for me, I prefer a fresh filet.
Stores I like to buy my salmon are:
- Trader Joe's - They have smaller filets and also come in BBQ cut, which is my preference.
- Whole Foods - The Whole Foods seafood counter is great, and you can tell the person behind the counter how big or small you want your filet.
- Local seafood stores or butchers - Similar to whole foods, you can tell the person behind the counter exactly what you want.
How do I store this recipe?
Both the leftover salmon and the vegetables can be placed in a sealed tupperware and stored in the fridge for up to two days. After that, it becomes a little smelly and not as fresh. You could also freeze the salmon, and consume up to 3 weeks.
Remember to add enough oil to the salmon to coat the entire surface so that it comes out very flaky and tender once baked. NO one likes a dry salmon!
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Easy Baked Sheet Pan Salmon Recipe with Veggies
- 1 large baking sheet pan
- parchment paper
- cutting board
- 3-4 3oz filet of salmon
- 4 tablespoon olive oil divided
- 2 tablespoon seasoning of choice
- 1 pkg asparagus
- Preheat the oven to 400º and line a large baking sheet with parchment paper.
- Pat dry the salmon and lay on the baking sheet.
- Prepare the vegetables and add to the sheet pan on either side of the salmon.
- Season the vegetables with olive oil, salt, and pepper.
- To the salmon, drizzle olive oil and top with your favorite seasoning.
- Place in the oven to bake for 17-18 minutes, and serve.