Sheetpan Salmon Potatoes Veggies: Easy One-Pan Dinner Recipe

Sheetpan Salmon Potatoes Veggies: the ultimate weeknight dinner solution! Are you tired of endless dishes and complicated recipes after a long day? Imagine a complete, healthy, and utterly delicious meal that cooks on a single pan. That’s the magic of this recipe, and I’m so excited to share it with you.

While sheet pan dinners might seem like a modern convenience, the concept of roasting vegetables and protein together has roots in various culinary traditions. Think of the hearty roasts enjoyed in European cultures for centuries, where root vegetables and meats are cooked together to create a flavorful and satisfying meal. This Sheetpan Salmon Potatoes Veggies recipe takes that time-honored tradition and streamlines it for today’s busy lifestyles.

People adore this dish for so many reasons. First, the taste is incredible! The salmon becomes flaky and tender, infused with the flavors of the roasted potatoes and vibrant vegetables. The slight char from the oven adds a delightful smoky note. Second, the texture is fantastic – crispy potatoes, tender-crisp veggies, and melt-in-your-mouth salmon create a symphony of sensations. But perhaps the biggest draw is the sheer convenience. Minimal prep time, easy cleanup, and a complete meal in one – what’s not to love? Get ready to discover your new go-to dinner with this simple and satisfying recipe!

Ingredients:

• 1.5 lbs Salmon fillet, skin on or off, your preference!
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
• 1 large red onion, cut into wedges
• 2 bell peppers (any color), seeded and cut into 1-inch pieces
• 1 lb broccoli florets
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Preparing the Vegetables and Salmon:

1. Preheat your oven to 400°F (200°C). This is crucial for even cooking of the vegetables and salmon. Make sure your oven is properly preheated before you start.
2. Prepare the potatoes: Wash and dry the Yukon Gold potatoes. Cut them into 1-inch chunks. I prefer Yukon Golds because they get nice and crispy on the outside while staying creamy on the inside, but you can use other potato varieties like red potatoes or even sweet potatoes if you prefer.
3. Prepare the red onion: Peel the red onion and cut it into wedges. Red onion adds a lovely sweetness and color to the dish.
4. Prepare the bell peppers: Wash the bell peppers, remove the seeds and membranes, and cut them into 1-inch pieces. I like to use a combination of red and yellow bell peppers for visual appeal, but any color will work.
5. Prepare the broccoli: Wash the broccoli florets and cut them into bite-sized pieces. Make sure the florets are relatively uniform in size so they cook evenly.
6. Prepare the garlic: Mince the garlic cloves. Freshly minced garlic is always best for flavor.
7. Prepare the salmon: Pat the salmon fillet dry with paper towels. This helps to ensure a nice sear on the salmon. If you’re using salmon with the skin on, you can leave it on or remove it, depending on your preference. I personally like the crispy skin, but it’s totally up to you. Check for any pin bones and remove them with tweezers if necessary.

Making the Marinade:

8. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, dried thyme, smoked paprika, and red pepper flakes (if using). This marinade will add tons of flavor to both the vegetables and the salmon.
9. Season with salt and freshly ground black pepper to taste. Don’t be shy with the seasoning! It’s important to season the marinade well to ensure that the dish is flavorful.

Assembling the Sheet Pan:

10. Line a large baking sheet with parchment paper. This will prevent the vegetables and salmon from sticking to the pan and make cleanup a breeze. You can also use aluminum foil, but parchment paper is my preferred option.
11. Place the potatoes, red onion, bell peppers, and broccoli florets on the prepared baking sheet. Spread the vegetables out in a single layer.
12. Drizzle about half of the marinade over the vegetables and toss to coat evenly. Make sure all the vegetables are well coated with the marinade.
13. Arrange the vegetables in a single layer on the baking sheet. This will ensure that they cook evenly.
14. Place the salmon fillet on the baking sheet, either directly on the parchment paper or nestled among the vegetables. If you’re using salmon with the skin on, you can place it skin-side down.
15. Drizzle the remaining marinade over the salmon fillet. Make sure the salmon is well coated with the marinade.

Cooking the Sheet Pan Salmon and Vegetables:

16. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender. The cooking time will vary depending on the thickness of the salmon and the size of the vegetable pieces.
17. Check the salmon for doneness. The salmon is cooked through when it flakes easily with a fork and is no longer translucent in the center. The internal temperature should reach 145°F (63°C).
18. Check the vegetables for tenderness. The vegetables should be tender-crisp and easily pierced with a fork. If the vegetables are not tender enough, you can continue baking them for a few more minutes.
19. If you want the vegetables to be more browned, you can broil them for the last few minutes of cooking. Keep a close eye on them to prevent them from burning.

Serving:

20. Remove the sheet pan from the oven and let it cool slightly.
21. Sprinkle with fresh parsley for garnish. Fresh parsley adds a pop of color and freshness to the dish.
22. Serve immediately with lemon wedges. The lemon wedges add a bright and zesty flavor that complements the salmon and vegetables perfectly.
23. Enjoy! This sheet pan salmon and vegetables is a healthy, delicious, and easy meal that’s perfect for a weeknight dinner.

Tips and Variations:

• Add other vegetables: Feel free to add other vegetables to the sheet pan, such as asparagus, Brussels sprouts, carrots, or zucchini. Just be sure to adjust the cooking time accordingly.
• Use different herbs and spices: Experiment with different herbs and spices to create your own unique flavor combinations. Some other options include rosemary, dill, garlic powder, onion powder, or chili powder.
• Add a sauce: If you want to add a sauce to the dish, you can drizzle it with a lemon-dill sauce, a teriyaki sauce, or a honey-mustard sauce.
• Make it spicy: If you like a little heat, add more red pepper flakes to the marinade or sprinkle the dish with a pinch of cayenne pepper before baking.
• Meal prep: This sheet pan salmon and vegetables is a great meal prep option. Simply cook the dish as directed and store it in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
• Salmon substitution: If you don’t have salmon, you can substitute with other fish like cod, halibut, or even chicken breast. Adjust cooking time accordingly.
• Sweet potatoes: For a sweeter flavor profile, substitute Yukon Gold potatoes with sweet potatoes. They will caramelize beautifully in the oven.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for an extra kick.
• Garlic lovers: If you’re a garlic enthusiast, feel free to add more minced garlic to the marinade.
• Herb variations: Experiment with different fresh herbs like dill, rosemary, or thyme. Add them towards the end of cooking to preserve their flavor.

Nutritional Information (approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 450-550 per serving
• Protein: 35-45g
• Fat: 25-35g
• Carbohydrates: 20-30g

Why This Recipe Works:

This sheet pan salmon and vegetables recipe is a winner because it’s incredibly easy to make, requires minimal cleanup, and is packed with flavor and nutrients. The combination of tender-crisp vegetables and flaky, flavorful salmon is simply irresistible. Plus, it’s a customizable recipe that you can easily adapt to your own preferences and dietary needs. The marinade adds a burst of flavor that complements both the salmon and the vegetables, and the parchment paper lining ensures that everything cooks evenly and doesn’t stick to the pan. It’s a perfect weeknight meal that’s both healthy and satisfying.

Troubleshooting:

• Salmon is dry: Make sure you don’t overcook the salmon. Check for doneness after 15 minutes and adjust the cooking time accordingly. You can also add a little extra olive oil to the marinade to help keep the salmon moist.
• Vegetables are not tender: If the vegetables are not tender enough, you can continue baking them for a few more minutes. You can also try cutting the vegetables into smaller pieces to help them cook faster.
• Vegetables are burning: If the vegetables are starting to burn, you can lower the oven temperature or cover the sheet pan with aluminum foil.
• Salmon is sticking to the pan: Make sure you line the baking

  

  Conclusion:

  This Sheetpan Salmon Potatoes Veggies recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need it in your life! The beauty of this dish lies in its simplicity – minimal cleanup, maximum taste. We’re talking perfectly cooked salmon, tender potatoes, and vibrant veggies, all roasted to perfection on a single sheet pan. What’s not to love?

  But beyond the ease of preparation, it’s the incredible combination of flavors and textures that truly makes this recipe a winner. The salmon, infused with the herbs and lemon, becomes flaky and succulent. The potatoes, crispy on the outside and fluffy on the inside, provide a satisfying heartiness. And the veggies, bursting with natural sweetness, add a delightful freshness to the entire meal. It’s a complete and balanced dish that’s both healthy and incredibly satisfying.

  I know what you’re thinking: “Okay, it sounds good, but is it *really* that good?” And my answer is a resounding YES! I’ve made this recipe countless times, and it’s always a hit. Even my pickiest eaters devour it without complaint. It’s the kind of meal that makes you feel good from the inside out.

  Now, let’s talk serving suggestions and variations, because the possibilities are endless! For a simple yet elegant presentation, serve the Sheetpan Salmon Potatoes Veggies directly from the pan, garnished with a sprinkle of fresh parsley and a squeeze of lemon juice. You can also plate individual portions, adding a dollop of creamy dill sauce or a drizzle of balsamic glaze for an extra touch of flavor.

  Feeling adventurous? Try swapping out the vegetables for your favorites. Asparagus, broccoli, bell peppers, or even Brussels sprouts would all be delicious additions. You can also experiment with different herbs and spices to create your own unique flavor profile. A sprinkle of smoked paprika, a dash of chili flakes, or a pinch of dried oregano can all add a delightful twist.

  For a heartier meal, consider adding some protein-packed chickpeas or white beans to the sheet pan. They’ll roast alongside the other ingredients, absorbing all the delicious flavors and adding a satisfying boost of fiber and protein.

  And if you’re looking for a lighter option, simply reduce the amount of potatoes and increase the amount of vegetables. You can also use a leaner cut of salmon, such as sockeye or coho, to further reduce the fat content.

  The key to success with this recipe is to make sure everything is evenly spaced on the sheet pan. This will allow the ingredients to roast properly and prevent them from steaming. Also, don’t be afraid to experiment with different cooking times and temperatures to find what works best for your oven.

  I truly believe that this Sheetpan Salmon Potatoes Veggies recipe is a game-changer. It’s quick, easy, healthy, and incredibly delicious. It’s the perfect solution for busy weeknights, but it’s also elegant enough to serve to guests.

  So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the magic of this simple yet satisfying meal. I promise you won’t be disappointed.

  And most importantly, I want to hear about your experience! Once you’ve tried this recipe, please come back and share your thoughts in the comments below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. I can’t wait to see what you create! Happy cooking!

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  Sheetpan Salmon Potatoes Veggies: Easy One-Pan Dinner Recipe

  A quick and easy sheet pan dinner featuring flaky salmon and tender-crisp vegetables roasted to perfection in a flavorful lemon-herb marinade. Perfect for a healthy and satisfying weeknight meal!

  Prep Time20 minutes

  Cook Time20 minutes

  Total Time40 minutes

  Category: Dinner

  Yield: 4-6 servings

  Save This Recipe

  Ingredients

  • 1.5 lbs Salmon fillet, skin on or off, your preference!
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 large red onion, cut into wedges
  • 2 bell peppers (any color), seeded and cut into 1-inch pieces
  • 1 lb broccoli florets
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

  Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the potatoes: Wash and dry the Yukon Gold potatoes. Cut them into 1-inch chunks.
  3. Prepare the red onion: Peel the red onion and cut it into wedges.
  4. Prepare the bell peppers: Wash the bell peppers, remove the seeds and membranes, and cut them into 1-inch pieces.
  5. Prepare the broccoli: Wash the broccoli florets and cut them into bite-sized pieces.
  6. Prepare the garlic: Mince the garlic cloves.
  7. Prepare the salmon: Pat the salmon fillet dry with paper towels. Check for any pin bones and remove them with tweezers if necessary.
  8. Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, dried thyme, smoked paprika, and red pepper flakes (if using).
  9. Season with salt and freshly ground black pepper to taste.
  10. Assemble the Sheet Pan: Line a large baking sheet with parchment paper.
  11. Place the potatoes, red onion, bell peppers, and broccoli florets on the prepared baking sheet.
  12. Drizzle about half of the marinade over the vegetables and toss to coat evenly.
  13. Arrange the vegetables in a single layer on the baking sheet.
  14. Place the salmon fillet on the baking sheet, either directly on the parchment paper or nestled among the vegetables.
  15. Drizzle the remaining marinade over the salmon fillet.
  16. Cook the Sheet Pan Salmon and Vegetables: Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
  17. Check the salmon for doneness. The salmon is cooked through when it flakes easily with a fork and is no longer translucent in the center. The internal temperature should reach 145°F (63°C).
  18. Check the vegetables for tenderness. The vegetables should be tender-crisp and easily pierced with a fork. If the vegetables are not tender enough, you can continue baking them for a few more minutes.
  19. If you want the vegetables to be more browned, you can broil them for the last few minutes of cooking. Keep a close eye on them to prevent them from burning.
  20. Serving: Remove the sheet pan from the oven and let it cool slightly.
  21. Sprinkle with fresh parsley for garnish.
  22. Serve immediately with lemon wedges.
  23. Enjoy!

  Notes

  • Add other vegetables: Feel free to add other vegetables to the sheet pan, such as asparagus, Brussels sprouts, carrots, or zucchini. Just be sure to adjust the cooking time accordingly.
  • Use different herbs and spices: Experiment with different herbs and spices to create your own unique flavor combinations. Some other options include rosemary, dill, garlic powder, onion powder, or chili powder.
  • Add a sauce: If you want to add a sauce to the dish, you can drizzle it with a lemon-dill sauce, a teriyaki sauce, or a honey-mustard sauce.
  • Make it spicy: If you like a little heat, add more red pepper flakes to the marinade or sprinkle the dish with a pinch of cayenne pepper before baking.
  • Meal prep: This sheet pan salmon and vegetables is a great meal prep option. Simply cook the dish as directed and store it in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
  • Salmon substitution: If you don’t have salmon, you can substitute with other fish like cod, halibut, or even chicken breast. Adjust cooking time accordingly.
  • Sweet potatoes: For a sweeter flavor profile, substitute Yukon Gold potatoes with sweet potatoes. They will caramelize beautifully in the oven.
  • Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for an extra kick.
  • Garlic lovers: If you’re a garlic enthusiast, feel free to add more minced garlic to the marinade.
  • Herb variations: Experiment with different fresh herbs like dill, rosemary, or thyme. Add them towards the end of cooking to preserve their flavor.