This quick and easy sheet pan salmon with caramelized vegetables is a simple and healthy one pan dinner that will get oohs and aahs from everybody at your table.
Sheet pan dinners are all the rage right now, and with good reason. This meal, in one form or another, makes a regular appearance in our house
. It’s quick and easy, but still warm and cozy. There’s something about prepping and cooking a full meal on one pan that is so enticing. It helps with the cleanup in a real way, too ~ you know it when you’re binge watching Sherlock, or you’ve just gotten the baby down for the night, or your feet are killing you ~ every. pan. counts.
For fun I used extra colorful winter veggies like rainbow carrots, multi-colored fingerling potatoes, peppers, Brussels sprouts, eggplant, and even parsley root for a pop of white. I avoid super dense vegetables like beets and winter squash because they take longer to roast. Even with this assortment I put the veggies in 10 minutes ahead of the salmon just to give them a head start. The salmon itself only takes about 20 minutes to cook through.
If you can peel a carrot and slice a potato, you can make this easy one pan dinner.
You’ll want to cut your veggies into halves or quarters, depending on size. I like fingerling potatoes because they cook quickly, especially when sliced lengthwise. Look for packages of multi-colored potatoes next to the loose potatoes in the produce section, my ruby and purple potatoes from Melissas were stunners!
TIP: Buy slender young carrots if you want to leave them whole like I did. Larger carrots will need to be chopped into chunks.
Toss your prepped veggies in olive oil, salt, and pepper, then spread out on the sheet pan. Give them room to breathe, and if you find you have too many for one pan, just use two. I put them in a 425F oven for about 10 minutes.
Then I add the fish to the pan and roast for another 20 minutes, or until it’s cooked through and the veggies are tender. I chose winter vegetables that hold their color when roasted so this sheet pan salmon dinner is gorgeous before it goes into the oven, AND after it comes out!
TIP: I love the deep flavor that roasting at a high heat gives to fish and veggies, but for an extra boost I add a few hot peppers, and some thinly sliced lemon on the salmon. I’ll toss on some fresh herbs after cooking, sometimes thyme, and sometimes dill ~ and always lots of freshly cracked black pepper!
Readers often tell me they’re afraid to pick up unusually colored vegetables at the grocery store because they think they must be genetically modified. But rainbow carrots and multi-color fingerling potatoes are heirlooms that have been around for hundreds of years ~ we’re just rediscovering them!
Colorful heirloom varieties can be even more nutritious than the vegetables we’ve been eating all our lives. In any case, it makes sense to branch out and try them, variety is key to good eating.
Other quick roasting vegetables to try:
- sweet bell pepper
- sweet potato
- cauliflower (look for colorful varieties like green, orange, and purple!)
- zucchini and yellow squash
Reader Rave ~
“I made a version of this last night for supper and it was awesome! Thanks so much for the idea. I have done other meats like this before but never thought of using salmon! I microwaved my veggies and potatoes for a few minutes to shorted their time in the oven – worked great!” ~Lindsey
- Brussels sprouts, about 10, trimmed and halved
- one bunch, (about 6) slender rainbow carrots, trimmed and peeled
- 12 ounces small multicolored potatoes (I used fingerling) halved lengthwise
- 3 slender parsley root or parsnip, trimmed and peeled
- 1 Japanese eggplant, or 1/2 regular eggplant, cut into roughly 2 inch chunks
- 2-3 hot peppers such as jalapeno or Fresno, halved lengthwise
- olive oil
- salt and fresh cracked black pepper
- 3 slices of salmon, approximately 1/3 pound each
- 9 thin slices of lemon
- optional: honey or marmalade to brush over the salmon
- fresh thyme or dill
- Set the oven to 425F
- Toss the veggies in about 2-3 tablespoons of olive oil, or enough to lightly coat them, and season with salt and pepper. Lay them out in a single layer on a sheet pan. Don't crowd the pan. Cook for 10 minutes, maybe 15 if your veggies are on the larger side.
- Lightly season the salmon with salt and if you like you can brush on a layer of honey or marmalade. Top with the sliced lemon.
- Remove the pan from the oven and give everything a good stir. Make room for the salmon and nestle it in among the vegetables. Roast for a further 20 minutes, or until the salmon is cooked through and the vegetables are browned and tender.
- Serve with a sprinkle of fresh thyme or dill.
- A good sturdy sheet pan is a workhorse in the kitchen, so invest in a couple of good ones. I love USA bakeware, it’s incredibly sturdy and affordable, too.
- If you crave more carbs, couscous makes a quick and easy side dish for this meal.