One Sheet Pan Salmon and Veggies

This One Sheet Pan Salmon and Veggies is the perfect easy and healthy weeknight dinner. Made with tender and flaky salmon filets, crunchy carrots and Brussels sprouts, juicy cherry tomatoes. Drizzled with a tangy balsamic dressing that really elevates this dish. This sheet pan salmon and vegges is so flavorful and comes together in no time.

One Sheet Pan Salmon and Veggies

When it comes to cooking dinner sometimes I really get stuck and have no idea what to make. That’s why I rely so much on meal prepping. Not only does it save time, it helps me get organized and know ahead what I will be serving for dinner. Sometimes however, I don’t have time or just forget to do some sort of meal prep. For these cases, my One Sheet Pan Salmon and Veggies comes to the rescue.

This is a very simple and quick dinner to make. You just dice all you veggies, place them on a sheet pan along with your salmon, stick it in the oven, and wait until it’s ready. No hassle, no dirty pots and pans, and easy clean up after. It is perfect for those busy long days that leave you with barely any time or energy to make dinner for the family.

I love to serve this dish over a bed of arugula. Then I top it with some feta and drizzle some more balsamic over it. It is so delicious and the perfect healthy dinner to get back to clean eating. This part is completely optional but it definitely compliments the rest of the ingredients making it a complete and tasty dinner.

You can also serve the salmon and veggies on the side of some brown rice, mashed cauliflower, or baked sweet potatoes. It is a very versatile meal that goes well with almost any other side. You can even substitute any of the veggies for other veggies you may prefer. The herbs and balsamic will still make it all come together in one delicious and healthy dish.

Ingredients needed to make One Sheet Pan Salmon and Veggies:

• Salmon– Filets with the bones removed. You can also remove the skin or leave it on.
• Veggies– Heirloom cherry tomatoes, brussel sprouts, carrots.
• Balsamic Vinegar- The acidity from the vinegar tenderizes the salmon and the veggies. It also adds hint of sweetness.
• Coconut Aminos– Adds depth to the flavors and balances out the acidity from the balsamic vinegar.
• Avocado Oil– Prevents salmon and veggies from sticking to the pan.
• Spices and Herbs– Garlic, dried parsley, pink salt, and black pepper.
• For Serving- Arugula and feta cheese.

Equipment needed to make One Sheet Pan Salmon and Veggies:

• Large Baking Sheet Pan– To bake salmon and veggies on.
• Parchment Paper– To line balking sheet pan.
• Small Mixing Bowl– For making marinade.
• Whisk– For whisking marinade.

How to make One Sheet Pan Salmon and Veggies:

• Step 1– Preheat oven at 375 degrees F. Line a large baking sheet pan with parchment paper. Peel and dice carrots into thin circles. Remove stem and half brussel sprouts. 
• Step 2– Spread veggies on one side of prepped sheet pan. Drizzle 1 tbsp avocado oil over. Sprinkle salt and pepper if you wish but it’s optional. Give veggies a toss. Place in oven and roast for 15 minutes. 
• Step 3– While veggies are roasting, remove skin from salmon and cut into four even filets. Dab dry with paper towel. 
• Step 4– In a small mixing bowl combine balsamic, the rest of avocado oil, coconut aminos, garlic, parsley, pink salt and pepper. Whisk until well combined. 
• Step 5– Remove roasted veggies from the oven and turn heat down to 325 degrees F. 
• Step 6– Place salmon filets on the other half of sheet pan. Pour balsamic marinade over veggies and salmon filets. Make sure both are well coated. Place back in the oven and roast for 20-25 minutes.
• Step 7– Remove salmon and veggies from oven. Serve over bed of arugula and garnish with feta. Enjoy!

Tips and Substitutions:

1. Don’t overcook your salmon– Salmon cooks pretty fast and overcooking it will dry it out and result is a tough texture.
2. Line a large baking sheet pan with parchment paper– It will prevent the salmon and veggies to stick to the sheet pan. It also makes cleaning a lot easier.
3. Substitute for avocado oil– Use olive oil or refined coconut oil.
4. Substitute for balsamic vinegar– You can also use red wine vinegar or rice vinegar.
5. Use rainbow carrots– It makes the dish more colorful and prettier.

How to serve One Sheet Pan Salmon and Veggies:

I love serving this one sheet pan salmon and veggies over a bed of arugula. I also love to sprinkle some feta cheese over it. It makes for such a healthy, satisfying and filling meal. You can either serve it as is for a low-carb option. You can also serve some sides with it such as rice, potatoes or quinoa.

What to serve One Sheet Pan Salmon and Veggies with:

• Cauliflower Mashed Potatoes
• Instant Pot Creamy Mashed Potatoes
• Herbed Butter Roasted Potatoes
• Baked Sweet Potato Fries
• Cooked Quinoa
• Cauliflower Rice
• Pan Fried Sweet Potatoes

Variations:

• Use other veggies– Broccoli, cauliflower, zucchini, red bell peppers, asparagus or green beans are all great.
• Use other seafood- Shrimp or scallops would be great too.
• Add some crushed nuts– Walnuts or pistachios would add a nice crunch.
• Switch up your protein– Make this recipe with chicken or even tofu. You will have to adjust cooking times.

One Sheet Pan Salmon and Veggies FAQ’s:

How long does salmon take to bake?

Salmon bakes pretty quickly. I find that the best way to cook salmon is slow and a lower temperature. Depending on the thickness of your filets and how many you are baking. Generally, the best temperature to bake salmon at is 325 degrees Fahrenheit for 20-25 minutes. Use a food thermometer to measure the inside temperature of your salmon. Salmon is done when it’s inside temperature reads 145 degrees Fahrenheit.

What other seasoning can I use for the salmon?

You can use any seasoning you’s like. Salmon doesn’t need much seasoning to elevate it’s natural flavors. Other seasoning you can use with this one sheet pan salmon and veggies is fresh ginger, lemon juice, paprika, rice vinegar, oregano, cayenne pepper, etc.

Can I use other vegetables?

Yes. This recipe is pretty versatile and you can use any veggies you’d like. Other vegetables you can use are broccoli, cauliflower, zucchini, red bell peppers, asparagus, green beans, etc.

Meal Prepping it:

This Sheet Pan Salmon and Veggies is the perfect meal to add to your meal plan. It makes for such an easy and quick weeknight dinner. Peel and slice your carrots and brussel sprouts ahead of time. Rinse your tomatoes too. This will save you some prep time. You can also portion out your salmon ahead of time. Designate this meal to make on a night that you get home late or have little time to make dinner.

Storing and Reheating:

Place any leftover one sheet pan salmon and veggies in an airtight container. Keep it refrigerated for up to 1-2 days. Reheat by placing back in the oven or in the microwave.

Can I freeze One Sheet Pan Salmon and Veggies?

Freezing and thawing out baked veggies changes their texture a lot. I wouldn’t recommend freezing this salmon and veggies after being cooked. However, you can certainly use frozen salmon to make this dish. Just thaw it out first.

Did you like this One Sheet Pan Salmon and Veggies? You may also like these other salmon recipes:

• Avocado Kale Pesto Salmon with Asparagus
• Teriyaki Salmon Bowls
• Baked Salmon with Lemon Dill Sauce
• Quinoa and Spinach Salmon Cakes

5 from 1 vote

Print

One Sheet Pan Salmon and Veggies

This One Sheet Pan Salmon and Veggies is the perfect easy and healthy weeknight dinner. Made with tender and flaky salmon filets, crunchy carrots and Brussels sprouts, juicy cherry tomatoes. Drizzled with a tangy balsamic dressing that really elevates this dish. This sheet pan salmon and vegges is so flavorful and comes together in no time. 

Course Main Course

Cuisine American

Keyword Sheet Pan Salmon, sheet pan salmon and veggies

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 servings

Calories 313 kcal

Author Angelica Arias

Ingredients

• 2 carrots
• 2 cups Brussel sprouts (halved)
• 1 cup mini heirloom cherry tomatoes (regular cherry tomatoes are fine too)
• 3 tbsp avocado oil (divided)
• 1 lb salmon
• 3 tbsp balsamic vinegar (plus more to drizzle over)
• 2 tbsp coconut aminos
• 2 cloves of garlic (minced)
• 1 tsp dried parsley
• 1 tsp pink salt
• 1/2 tsp pepper
• arugula and feta cheese for serving

Instructions

1. Preheat oven at 375 degrees F. Line a large baking sheet pan with parchment paper. Peel and dice carrots into thin circles. Remove stem and half brussel sprouts.

2. Spread veggies on one side of prepped sheet pan. Drizzle 1 tbsp avocado oil over. Sprinkle salt and pepper if you wish but it's optional. Give veggies a toss. Place in oven and roast for 15 minutes.

3. While veggies are roasting, remove skin from salmon and cut into four even filets. Dab dry with paper towel.

4. In a small mixing bowl combine balsamic, the rest of avocado oil, coconut aminos, garlic, parsley, pink salt and pepper. Whisk until well combined.

5. Remove roasted veggies from the oven and turn heat down to 325 degrees F.

6. Place salmon filets on the other half of sheet pan. Pour balsamic marinade over veggies and salmon filets. Make sure both are well coated. Place back in the oven and roast for 20-25 minutes.

7. Remove salmon and veggies from oven. Serve over bed of arugula and garnish with feta. Enjoy!

Recipe Notes

Tips and Substitutions:

1. 1. Don’t overcook your salmon– Salmon cooks pretty fast and overcooking it will dry it out and result is a tough texture.
   2. Line a large baking sheet pan with parchment paper– It will prevent the salmon and veggies to stick to the sheet pan. It also makes cleaning a lot easier.
   3. Substitute for avocado oil– Use olive oil or refined coconut oil.
   4. Substitute for balsamic vinegar– You can also use red wine vinegar or rice vinegar.
   5. Use rainbow carrots– It makes the dish more colorful and prettier.

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*Recipe, Post, and Pictures updated as of 9/22/19

Nutrition Facts

One Sheet Pan Salmon and Veggies

Amount per Serving

Calories

313

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

10

g

Cholesterol

 

62

mg

21

%

Sodium

 

840

mg

37

%

Potassium

 

929

mg

27

%

Carbohydrates

 

13

g

4

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Protein

 

25

g

50

%

Vitamin A

 

5657

IU

113

%

Vitamin C

 

48

mg

58

%

Calcium

 

54

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.