Go Back

Sheet Pan Salmon Dinner Recipe – Easy Roasted Salmon and Vegetables

Sheet pan salmon dinner with roasted salmon and vegetables is an easy 30-minute weeknight meal. Everything cooks together at 425°F until the salmon flakes and the veggies turn tender-crisp.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets 6 oz each
  • 1 lemon sliced
  • 2 tbsp chopped fresh parsley
Vegetables
  • 1 lb baby potatoes halved
  • 2 cup broccoli florets
  • 1 cup baby carrots
  • 1 red bell pepper sliced
Seasoning and oil
  • 2 tbsp olive oil divided
  • 2 tbsp melted butter
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
Season and roast the potatoes
  1. Toss the baby potatoes with half of the olive oil, paprika, salt, and black pepper. Spread them in an even layer on the sheet pan.
  2. Roast the potatoes for 15 minutes at 425°F (220°C). Look for edges starting to brown and potatoes becoming tender.
Add vegetables and make garlic-butter
  1. Add the broccoli florets, baby carrots, and sliced red bell pepper to the pan. Stir to distribute them around the potatoes.
  2. Mix the remaining olive oil, melted butter, garlic, Italian seasoning, garlic powder, onion powder, salt, and black pepper. The mixture should look glossy and evenly combined.
Top with salmon and finish roasting
  1. Place the salmon fillets on the sheet pan, nestling them among the vegetables. Brush the salmon generously with the garlic butter mixture.
  2. Top the salmon with lemon slices. Roast for 12–15 minutes at 425°F (220°C) until the salmon flakes easily when pressed with a fork.
  3. Garnish with chopped fresh parsley. Serve immediately with the roasted vegetables for best texture.

Notes

For best roasting, keep vegetables spread out in a single layer so they brown instead of steam. Leftovers keep in the fridge for 3 days; reheat at 400°F until warmed through. Freezing is not recommended due to texture changes in both salmon and vegetables. If you want a dairy-free option, replace the melted butter with additional olive oil or a dairy-free butter substitute for similar flavor.