How to Make Melt-in-Your-Mouth Sheet Pan Salmon

Sheet Pan Salmon with Caramelized Winter Veggies ~ theviewfromgreatisland.com
Sheet Pan Salmon with Caramelized Vegetables is a healthy and vibrant 30 minute meal that's also low carb, whole 30, paleo, and delicious! ~ theviewfromgreatisland.com

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 Salmon with Caramelized Winter Vegetables

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.

Easy Sheet Pan Salmon with Caramelized Winter Veggies ~ theviewfromgreatisland.com

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.

Roasting vegetables for Sheet Pan Salmon with Caramelized Winter Veggies ~ theviewfromgreatisland.com

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.

Tossing vegetables with salt, pepper, and olive oil for Sheet Pan Salmon with Caramelized Winter Veggies ~ theviewfromgreatisland.com

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.

Roasting vegetables for Sheet Pan Salmon and Caramleized Winter Veggies ~ theviewfromgreatisland.com

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!

Sheet Pan Salmon with Caramelized Winter Veggies ~ theviewfromgreatisland.com

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.

EASY Sheet Pan Salmon with Caramleized Veggies ~ theviewfromgreatisland.com

Other quick roasting vegetables to try:

  • asparagus
  • sweet bell pepper
  • broccoli
  • sweet potato
  • fennel
  • onions
  • leek
  • cauliflower (look for colorful varieties like green, orange, and purple!)
  • mushrooms
  • 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


Print
3.5 from 42 votes

Sheet Pan Salmon with Caramelized Winter Veggies

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.
Course Main Course
Cuisine American
Total Time 30 minutes
Yield 4 servings
Author Sue Moran

Ingredients

Note: each sheet pan will hold 3 servings.

  • 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
  • 4 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

Instructions

  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

notes:

  • 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. 

 

don’t forget to pin this easy Sheet Pan Salmon!

sheet pan salmon pin

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27 Comments

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  • Reply
    l a
    October 28, 2021 at 5:31 pm

    5 stars
    Absolutely amazing. Made this tonight. Was a hit. Thank for sharing.

  • Reply
    maps
    July 19, 2021 at 7:40 pm

    5 stars
    Worked like a dream

  • Reply
    Robin
    June 10, 2018 at 5:21 pm

    I made this tonight, used fingerling potatoes, carrots and broccoli, asparagus, snap peas, and zucchini . I added a tzatziki dip for the salmon for topping at the table. It was a great meal! Thanks so much! Love your website. It has become one of my favorites.

    • Reply
      Sue
      June 10, 2018 at 7:54 pm

      You eat the way I do, Robin, this sounds delish.

  • Reply
    Lindsey
    January 11, 2017 at 7:43 am

    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!

    • Reply
      Sue
      January 11, 2017 at 7:51 am

      Thanks Lindsey, I like the microwaving idea, that way I can use veggies that take longer to cook, like beets and winter squash.

  • Reply
    Gerlinde @Sunnycovechef
    January 7, 2017 at 7:57 am

    I usually roast the salmon and the veggies separately but I love your idea of putting them all in one pan . Roasted veggies are my all time favorite because in my household everybody likes different vegetables.

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