Sheet Pan Baked Salmon has become my absolute favorite weeknight dinner, and I think it will be yours too! I remember struggling to get dinner on the table after a long day, feeling overwhelmed by multiple pots and pans. Then, I discovered the magic of this easy sheet pan salmon. The aroma of lemon and garlic filling my kitchen as the salmon and vegetables roast to perfection is just incredible. You get tender, flaky fish and beautifully caramelized veggies all cooked together, making cleanup a breeze. Let’s get cooking this fantastic salmon sheet pan meal!
Why You’ll Love This Sheet Pan Baked Salmon Recipe
You’re going to adore this recipe for so many reasons:
- It’s incredibly easy, making it a perfect weeknight meal.
- Cleanup is a dream with just one pan to wash.
- You get a complete, balanced meal with protein and veggies.
- The lemon and garlic marinade adds a bright, delicious flavor.
- This quick sheet pan salmon comes together in under an hour.
- It’s a healthy and nutritious option packed with omega-3s.
- Enjoy tender, flaky salmon alongside perfectly roasted vegetables.
- The combination of sheet pan salmon and vegetables is always a crowd-pleaser.
Ingredients for the Best Sheet Pan Salmon
Gather these simple ingredients for a delicious meal:
- 3 tablespoons avocado oil or olive oil – provides a healthy base for the marinade
- Juice of 1 medium lemon (about ¼ cup) – adds a bright, zesty flavor
- 2 garlic cloves, finely minced – for that essential aromatic punch
- 1 tablespoon fresh dill (or ½ teaspoon dried dill) – a classic pairing with salmon
- ½ teaspoon fine salt – to enhance all the flavors
- ¼ teaspoon black pepper – just a touch of warmth
- 1 ¼ pound salmon fillets – choose skin-on or skin-off, your preference
- 1 pound sweet potato (1 large or 2 small), thinly sliced – about ⅛-inch thick for even cooking
- 12 ounces fresh green beans, trimmed – for a crisp-tender bite
- ½ small red onion, thinly sliced – adds a touch of sweetness and color
- ½ lemon, thinly sliced – to bake right alongside the salmon for that perfect sheet pan baked salmon with lemon
How to Make Sheet Pan Baked Salmon
Let’s get this easy meal going! Following these steps will ensure you master how to bake salmon on a sheet pan perfectly every time.
- Step 1: Start by preheating your oven to a nice and hot 425℉. This high heat is key for getting those lovely roasted flavors. Next, grab a large rimmed baking sheet and line it with parchment paper. This makes cleanup a breeze and prevents any sticking.
- Step 2: In a small bowl, whisk together 3 tablespoons avocado oil, the juice of 1 medium lemon, 2 minced garlic cloves, 1 tablespoon fresh dill, ½ teaspoon fine salt, and ¼ teaspoon black pepper. This creates our vibrant marinade. Now, carefully reserve about 2 tablespoons of this marinade for the vegetables later.
- Step 3: Place your 1 ¼ pound salmon fillets in a shallow dish. Pour about half of the remaining marinade over the salmon, making sure to coat them well. Cover the dish and let the salmon marinate in the refrigerator while you prep the veggies.
- Step 4: Thinly slice your 1 pound sweet potato into rounds, about ⅛-inch thick. Spread these evenly on one side of your prepared baking sheet. Drizzle them with the reserved marinade, tossing gently to coat. Pop the baking sheet into the preheated oven and bake for 10 minutes.
- Step 5: While the sweet potatoes are roasting, push them to one side of the pan. Take your 12 ounces trimmed green beans and the ½ thinly sliced red onion and place them on the empty side of the baking sheet. Drizzle these vegetables with the remaining 2 tablespoons of reserved marinade, toss them to coat, and spread them out. Bake for another 5 minutes. This stage of sheet pan salmon cooking is crucial for getting the veggies tender.
- Step 6: Now, create a little space in the center of the baking sheet. Carefully place your marinated salmon fillets onto the pan. Top each fillet with a few thin slices from the ½ lemon and a light sprinkle of salt and pepper.
- Step 7: Return the baking sheet to the oven for another 10-15 minutes. You’re looking for the salmon to flake easily when tested with a fork and turn opaque. The vegetables should be tender and slightly caramelized. This final bake is where the magic happens for the best sheet pan salmon.
- Step 8: Once everything is perfectly cooked, carefully remove the baking sheet from the oven. Serve your delicious sheet pan baked salmon immediately. Garnish with extra lemon slices or fresh dill if you like!
Pro Tips for Perfect Sheet Pan Salmon Dinner
Want to elevate your sheet pan salmon game? I’ve got a few tricks up my sleeve that guarantee a fantastic result every time.
- Don’t overcrowd the pan! Give everything space for even roasting and caramelization.
- Pat your salmon fillets dry before marinating; this helps the marinade adhere better.
- For crispier vegetables, especially potatoes, ensure they are sliced uniformly thin.
- The high heat of 425℉ is crucial for achieving that perfect tender-crisp texture on the vegetables and flaky salmon.
What’s the secret to perfect sheet pan baked salmon?
The real secret is a good marinade and not overcrowding the pan. A simple marinade with lemon, garlic, and herbs, like dill, infuses flavor beautifully. If you love garlic butter, a drizzle of sheet pan salmon with garlic butter towards the end of cooking adds incredible richness.
Can I make sheet pan salmon and vegetables ahead of time?
You can prep the vegetables and marinade ahead of time, storing them separately in the fridge. However, I recommend marinating the salmon just before cooking for the best texture and flavor. Assembling the entire pan too far in advance can make the vegetables soggy.
How do I avoid common mistakes with one pan baked salmon?
A common pitfall is overcooking the salmon, which leads to dryness. Keep an eye on it and remove it as soon as it flakes easily. Another mistake is not slicing vegetables uniformly; uneven slices mean uneven cooking. Make sure your sweet potatoes are thin!
Best Ways to Serve Your Sheet Pan Salmon Meal
This versatile sheet pan salmon meal is fantastic on its own, but I love pairing it with a few simple sides to round out the dinner. For a light and fresh complement, a simple side salad with a vinaigrette works wonderfully. You can also serve it with a small portion of quinoa or couscous if you want a bit more starch. If you’re looking for more hearty options, consider serving this alongside some crusty bread to soak up any extra lemon-garlic juices. It’s also delicious served with extra sheet pan salmon with roasted vegetables if you’ve doubled up on the veggies!
Nutrition Facts for Sheet Pan Baked Salmon
This sheet pan salmon dinner is a fantastic, healthy choice. Here’s a breakdown of the nutritional information per serving, which includes one salmon fillet and a portion of the roasted vegetables:
- Calories: 380
- Fat: 18g
- Saturated Fat: 3g
- Protein: 30g
- Carbohydrates: 26g
- Fiber: 5g
- Sugar: 6g
- Sodium: 450mg
Nutritional values are estimates and may vary based on specific ingredients and portion sizes used in your sheet pan baked salmon preparation.
How to Store and Reheat Sheet Pan Salmon
One of the best things about this sheet pan salmon healthy recipe is how well it stores, making meal prep even easier. Once your delicious sheet pan salmon has cooled completely, transfer any leftovers to an airtight container. You can keep it in the refrigerator for up to 3 to 4 days. If you want to freeze portions for later, wrap them tightly in plastic wrap, then foil, and store them in the freezer for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is in a moderate oven, around 350℉, for about 10-15 minutes until warmed through. You can also gently reheat it in a skillet over low heat, or even in the microwave for a quick option, though the oven method keeps the salmon most tender.
Frequently Asked Questions About Sheet Pan Baked Salmon
What’s the best way to cut vegetables for sheet pan salmon?
For the most even cooking, uniform slices are key. I like to cut my sweet potatoes into about ⅛-inch thick rounds. For green beans, just a simple trim is usually enough. If you’re adding other veggies like bell peppers or zucchini, aim for similar thickness to the sweet potatoes so everything finishes at the same time.
Can I use sheet pan salmon with broccoli instead of green beans?
Absolutely! Broccoli florets are a fantastic substitute for green beans. Toss them with the reserved marinade along with the red onion. They’ll need about the same amount of time in the oven as the green beans, so you can add them at the same step. Broccoli gets wonderfully tender and slightly charred in this method, making it a great addition to your sheet pan salmon dinner.
What temperature should I use for sheet pan salmon for beginners?
For beginners, I highly recommend sticking to the 425℉ temperature. This higher heat ensures that the salmon cooks quickly and stays moist, while also giving the vegetables a nice roast rather than steaming them. It’s the perfect temperature to get that lovely caramelization without burning. Just keep an eye on it during the last few minutes!
How do I know when my sheet pan baked salmon is done?
The easiest way to tell is by using a fork. Gently insert it into the thickest part of the salmon fillet and twist slightly. If the salmon flakes easily and turns opaque, it’s perfectly cooked. Avoid overcooking, as it can make the salmon dry. The vegetables should be tender-crisp, with the sweet potatoes nicely softened.
Variations of Sheet Pan Salmon Dinner You Can Try
Don’t be afraid to mix things up! This sheet pan salmon recipe is incredibly adaptable. For a different flavor profile, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper to your marinade for a little heat. You can easily swap out the vegetables based on what you have on hand or what’s in season. For instance, tender spears of sheet pan salmon with asparagus are a fantastic spring option, and they cook up beautifully alongside the salmon. If you love heartier meals, consider adding cubed sheet pan salmon with potatoes (like Yukon Golds or red potatoes, sliced thinly) along with the sweet potatoes for a more robust dish. You could even try a different herb like rosemary or thyme, or add some cherry tomatoes for bursts of sweetness.
Print
Sheet Pan Baked Salmon: Delicious 1 Pan Meal
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Sheet Pan Baked Salmon with Vegetables recipe is a simple, healthy, and flavorful meal. Tender salmon fillets are baked alongside sweet potato slices, crisp-tender green beans, and red onion. Infused with a bright lemon, garlic, and dill marinade, this one-pan wonder offers a balanced dinner that’s quick to prepare and easy to clean up, making it perfect for weeknights.
Ingredients
- 3 tablespoons avocado oil or olive oil
- Juice of 1 medium lemon (about ¼ cup)
- 2 garlic cloves, finely minced
- 1 tablespoon fresh dill (or ½ teaspoon dried dill)
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 ¼ pound salmon fillets
- 1 pound sweet potato (1 large or 2 small), thinly sliced
- 12 ounces fresh green beans, trimmed
- ½ small red onion, thinly sliced
- ½ lemon, thinly sliced
Instructions
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Whisk together oil, lemon juice, minced garlic, dill, salt, and pepper in a small bowl. Reserve 2 tablespoons of marinade.
- Place salmon fillets in a shallow dish, pour half the remaining marinade over them, cover, and refrigerate.
- Thinly slice sweet potatoes into about ⅛-inch rounds. Place on the baking sheet, drizzle with the reserved marinade, toss to coat, and spread evenly. Bake for 10 minutes.
- Push sweet potatoes to one side. Drizzle green beans and sliced red onion with the reserved 2 tablespoons of marinade, toss, and spread next to the sweet potatoes. Bake for an additional 5 minutes.
- Create space in the center of the pan. Place marinated salmon fillets onto the pan, top with lemon slices, and a light sprinkle of salt and pepper.
- Bake for another 10-15 minutes until salmon flakes easily and is opaque, and vegetables are tender.
- Remove from oven and serve hot, garnished with additional lemon slices and seasoning as desired.
Notes
- Dried dill can be used instead of fresh dill; use half the amount.
- Use a mandolin slicer for uniformly thin sweet potato slices.
- Check salmon doneness by testing if it flakes easily with a fork and has turned opaque.
- Other vegetables like asparagus or bell peppers can be substituted.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables (approximately 1/4th of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Leave a Reply