This Sheet Pan Salmon recipe is the ultimate solution for busy weeknights or elegant, easy entertaining. With minimal prep and cleanup, this vibrant dish is packed with juicy salmon, roasted seasonal vegetables, and bold, zesty flavors—all roasted to perfection on a single pan.
It’s healthy, colorful, and endlessly adaptable, making it a must-try for home cooks of all levels.
It all started on a hectic Wednesday evening.
Work ran late, the fridge was looking sparse, and takeout felt like a tired option.
I spotted a lonely salmon fillet, a handful of vegetables, and remembered a recipe idea I saw in a cooking magazine years ago—sheet pan cooking.
With a splash of olive oil, lemon, and herbs, I threw everything on a tray, crossed my fingers, and popped it in the oven.
What came out was magic: crispy-edged salmon, caramelized veggies, and a dinner that looked like I’d spent hours on it.
Since that night, sheet pan salmon has become a weeknight savior, dinner party staple, and a personal favorite for how effortlessly gourmet it feels.
Why You’ll Love This
1. It’s a One-Pan Wonder
The beauty of this recipe lies in its simplicity: everything cooks together on a single sheet pan. That means fewer dishes, less fuss, and more time to enjoy dinner with family or friends. It’s the perfect combination of convenience and culinary flair, making it ideal for busy evenings.
2. Nutrient-Dense and Heart-Healthy
Salmon is loaded with omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D. Pair it with a rainbow of roasted vegetables like bell peppers, broccoli, and cherry tomatoes, and you’ve got a dish that’s not only satisfying but also incredibly nourishing.
3. Customizable for Any Season or Palate
Swap in your favorite seasonal vegetables, adjust the spices, or drizzle with a tangy sauce—the possibilities are endless. Whether you’re craving Mediterranean vibes, Asian-inspired flavors, or a simple lemon-garlic combo, this recipe adapts beautifully.
4. Restaurant-Quality Results at Home
Crispy-edged salmon with a perfectly flaky interior—this sheet pan technique gives you foolproof results every time. The high-heat roasting method intensifies flavors, caramelizes the veggies, and makes the salmon irresistible.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: 35 minutes
- Cuisine Type: American, Mediterranean
- Servings: 4
- Estimated Cost: $18–22 depending on salmon pricing
Equipment Needed
- Baking sheet (rimmed)
- Parchment paper or aluminum foil
- Sharp knife
- Cutting board
- Mixing bowls
- Silicone brush (optional)
- Fish spatula or flat serving spatula
Ingredients
- 4 salmon fillets (6 oz each, skin-on or skinless)
- 1 tablespoon olive oil (plus more for drizzling)
- 1 lemon, zested and sliced into rounds
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for heat, or a dollop of pesto for serving
Step-by-Step Instructions
Step 1: Preheat and Prep the Pan
Start by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Lightly drizzle the surface with olive oil to prevent sticking and enhance flavor.
Step 2: Season the Salmon
Place the salmon fillets on the sheet pan, skin-side down if applicable. Drizzle each fillet with olive oil, then season with salt, pepper, garlic powder, and paprika. Top each with a lemon slice and a pinch of lemon zest for brightness.
Step 3: Prepare the Veggies
In a mixing bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with a tablespoon of olive oil, salt, and pepper. Arrange the vegetables around the salmon on the sheet pan, leaving space for even roasting.
Step 4: Roast in the Oven
Roast in the preheated oven for 18–20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender with crispy edges. If you like the veggies extra roasted, you can remove the salmon after 16–18 minutes and continue roasting the veggies for an additional 5 minutes.
Step 5: Garnish and Rest
Once cooked, remove the pan from the oven and let it rest for a few minutes. Sprinkle chopped parsley and, if desired, red pepper flakes over the top for extra flavor and color.
Step 6: Serve and Enjoy
Use a spatula to gently lift the salmon and transfer to plates alongside the roasted vegetables. Serve with lemon wedges or a drizzle of your favorite sauce like tzatziki or a garlic yogurt dressing.
Nutrition Facts (Per Serving – Approximate)
- Calories: 420
- Protein: 36g
- Carbohydrates: 14g
- Fiber: 4g
- Total Fat: 25g
- Saturated Fat: 4g
- Sodium: 480mg
- Vitamin A: 35% DV
- Vitamin C: 60% DV
- Iron: 10% DV
- Calcium: 6% DV
- Omega-3s: ~1,000–1,500mg
Tips for Success
Use Similar-Sized Salmon Fillets
Choosing fillets of equal thickness ensures even cooking. If the sizes vary, you risk overcooking thinner pieces before the thicker ones are done.
Dry the Salmon First
Patting the fillets dry before seasoning helps the spices stick and allows the salmon to roast rather than steam. This leads to better browning and texture.
Don’t Overcrowd the Pan
Make sure vegetables and salmon have a little breathing room on the pan. Overcrowding causes steaming, which prevents that delicious golden-roasted finish.
Add a Finish Sauce
While the dish is delicious as-is, a finishing drizzle of lemon-tahini sauce, yogurt-herb dressing, or chimichurri takes it to the next level.
Common Questions
Can I use frozen salmon?
Yes! Just make sure to thaw the salmon completely and pat it dry before seasoning and baking to ensure proper texture and even cooking.
What vegetables work best for sheet pan salmon?
You can use almost any quick-roasting veggie. Try asparagus, green beans, baby carrots, or even cauliflower florets. Harder vegetables like potatoes may need to be par-cooked or sliced thinner.
Is this recipe gluten-free and dairy-free?
Yes, this sheet pan salmon recipe is naturally gluten-free and dairy-free. Just ensure any sauces or seasonings used are also certified gluten-free.
How long will leftovers keep?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F for 10 minutes or microwave in 30-second intervals until heated through.
Variations & Substitutions
Swap the Protein
No salmon? Try cod, trout, or even chicken breasts. Just adjust the cooking time—chicken may need 25–30 minutes.
Change the Flavor Profile
For an Asian twist, brush the salmon with a mix of soy sauce, sesame oil, and ginger before baking. Add snow peas and mushrooms for the veggies.
Make It Mediterranean
Top the salmon with olives, capers, and feta, and use vegetables like eggplant, cherry tomatoes, and red onion for a Greek-inspired spin.
Serving & Pairing Suggestions
Pair this sheet pan salmon with a side of quinoa, couscous, or a hearty grain bowl for a filling meal.
A crisp white wine like Sauvignon Blanc or a light rosé complements the citrus and herb flavors beautifully.
Want to keep it light? Serve it over a bed of baby greens with a lemon vinaigrette for a wholesome dinner salad.
Sheet Pan Salmon
Ingredients
- 4 salmon fillets 6 oz each, skin-on or skinless
- 1 tablespoon olive oil plus more for drizzling
- 1 lemon zested and sliced into rounds
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 red bell pepper sliced
- 1 zucchini sliced into half-moons
- 1 red onion cut into wedges
- 1 cup cherry tomatoes halved
- 1 tablespoon fresh parsley chopped (for garnish)
- Optional: red pepper flakes for heat or a dollop of pesto for serving
Instructions
- Start by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Lightly drizzle the surface with olive oil to prevent sticking and enhance flavor.
- Place the salmon fillets on the sheet pan, skin-side down if applicable. Drizzle each fillet with olive oil, then season with salt, pepper, garlic powder, and paprika. Top each with a lemon slice and a pinch of lemon zest for brightness.
- In a mixing bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with a tablespoon of olive oil, salt, and pepper. Arrange the vegetables around the salmon on the sheet pan, leaving space for even roasting.
- Roast in the preheated oven for 18–20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender with crispy edges. If you like the veggies extra roasted, you can remove the salmon after 16–18 minutes and continue roasting the veggies for an additional 5 minutes.
- Once cooked, remove the pan from the oven and let it rest for a few minutes. Sprinkle chopped parsley and, if desired, red pepper flakes over the top for extra flavor and color.
- Use a spatula to gently lift the salmon and transfer to plates alongside the roasted vegetables. Serve with lemon wedges or a drizzle of your favorite sauce like tzatziki or a garlic yogurt dressing.
Notes
Choosing fillets of equal thickness ensures even cooking. If the sizes vary, you risk overcooking thinner pieces before the thicker ones are done. Dry the Salmon First
Patting the fillets dry before seasoning helps the spices stick and allows the salmon to roast rather than steam. This leads to better browning and texture. Don’t Overcrowd the Pan
Make sure vegetables and salmon have a little breathing room on the pan. Overcrowding causes steaming, which prevents that delicious golden-roasted finish. Add a Finish Sauce
While the dish is delicious as-is, a finishing drizzle of lemon-tahini sauce, yogurt-herb dressing, or chimichurri takes it to the next level.
It’s amazing how something so simple can be so satisfying.
This sheet pan salmon recipe is a go-to in my kitchen because it checks all the boxes: healthy, quick, flavorful, and beautiful enough to impress guests.
Whether you’re meal prepping for the week or whipping up a last-minute dinner, this dish won’t let you down.
Give it a try, and don’t be surprised if it becomes a staple on your table too.
Happy cooking and enjoy every bite!
