Sheet Pan Salmon and Potatoes with Vegetables: The Ultimate One-Pan Wonder

There’s something magical about a meal that comes together on a single sheet pan, filling your kitchen with incredible aromas while requiring minimal cleanup. Sheet pan salmon and potatoes with vegetables represents the perfect harmony of convenience, nutrition, and flavor that busy families and food enthusiasts alike have been searching for. This complete dinner solution transforms simple ingredients into a restaurant-quality meal that’s ready in under 40 minutes.

The beauty of sheet pan cooking lies in its simplicity and versatility. By arranging salmon fillets alongside colorful vegetables and tender potatoes on one pan, you create a balanced meal where each component complements the others. The salmon’s natural oils infuse the vegetables with rich flavor, while the vegetables’ moisture keeps the fish perfectly tender and flaky.

This recipe celebrates the Mediterranean approach to cooking, where fresh ingredients are enhanced rather than masked. The combination of lemon, herbs, and olive oil creates a bright, clean flavor profile that allows each ingredient to shine. Whether you’re cooking for a weeknight family dinner or entertaining guests, this sheet pan salmon delivers impressive results with surprisingly little effort.

Ingredients

Salmon and Seasonings:

• 4 salmon fillets (6 oz each), skin-on or skinless
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Vegetables:

• 1.5 pounds baby potatoes, halved
• 1 bunch asparagus, trimmed
• 1 red bell pepper, sliced
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried herbs (thyme or rosemary)

For Serving:

• Fresh parsley, chopped
• Lemon wedges
• Extra olive oil for drizzling

Instructions

1. Prepare the oven and pan. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with olive oil to prevent sticking.

2. Season the salmon. Pat salmon fillets dry with paper towels. In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, oregano, paprika, salt, pepper, and red pepper flakes if using. Brush this mixture generously over both sides of the salmon fillets.

3. Prepare the vegetables. In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and half the dried herbs. Arrange them on one side of the prepared sheet pan.

4. Start roasting potatoes. Place the pan in the oven and roast the potatoes for 15 minutes, giving them a head start since they take longer to cook than the other ingredients.

5. Add remaining vegetables. Remove the pan from the oven and add the asparagus, bell pepper slices, onion wedges, and cherry tomatoes to the empty areas of the pan. Drizzle with the remaining olive oil and season with salt, pepper, and remaining herbs.

6. Add the salmon. Create space among the vegetables and place the seasoned salmon fillets on the pan, leaving some space between each piece for even cooking.

7. Final roasting. Return the pan to the oven and roast for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The vegetables should be tender and lightly caramelized.

8. Rest and serve. Remove from oven and let rest for 2-3 minutes. Garnish with fresh chopped parsley, serve with lemon wedges, and drizzle with additional olive oil if desired.

The Science Behind Perfect Sheet Pan Cooking

Understanding the cooking times and temperatures of different ingredients is crucial for sheet pan success. Potatoes, being dense and starchy, require the longest cooking time, which is why they get a 15-minute head start. Salmon, with its delicate protein structure, cooks quickly and can become dry if overcooked, so it joins the pan for just the final 12-15 minutes.

The high heat of 425°F creates the perfect environment for caramelization on the vegetables while ensuring the salmon develops a beautiful golden exterior. The moisture from the vegetables creates a gentle steam that keeps the salmon moist, while the salmon’s natural oils enhance the flavor of everything on the pan.

Nutritional Benefits and Variations

This sheet pan salmon dinner is a nutritional powerhouse, providing high-quality protein, omega-3 fatty acids, fiber, vitamins, and minerals. Salmon is rich in heart-healthy omega-3s, while the colorful vegetables contribute antioxidants, vitamin C, and potassium. The combination creates a well-balanced meal that supports overall health and satisfaction.

For variations, consider swapping vegetables based on seasonality or preference. Brussels sprouts, zucchini, broccoli, or cauliflower all work beautifully. You can also experiment with different herb combinations – Mediterranean herbs like rosemary and thyme, or go bold with Italian seasoning or za’atar.

Sheet Pan Salmon and Potatoes with Vegetables

Complete one-pan dinner featuring perfectly seasoned salmon fillets with roasted potatoes and colorful vegetables, ready in under 40 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

Salmon and Seasonings

• 4 salmon fillets 6 oz each, skin-on or skinless
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic minced
• 1 tsp dried oregano
• 1 tsp paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes optional

Vegetables

• 1.5 pounds baby potatoes halved
• 1 bunch asparagus trimmed
• 1 red bell pepper sliced
• 1 red onion cut into wedges
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp dried herbs thyme or rosemary

For Serving

• fresh parsley chopped
• lemon wedges
• olive oil for drizzling

Equipment

• Large sheet pan
• Parchment paper
• Small mixing bowl
• Large mixing bowl

Method

 

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with olive oil.
2. Pat salmon fillets dry and brush with mixture of 3 tbsp olive oil, lemon juice, garlic, oregano, paprika, salt, pepper, and red pepper flakes.
3. Toss halved potatoes with 1 tbsp olive oil, salt, pepper, and half the herbs. Arrange on one side of prepared sheet pan.
4. Roast potatoes for 15 minutes to give them a head start.
5. Add asparagus, bell pepper, onion wedges, and cherry tomatoes to pan. Drizzle with remaining olive oil and season.
6. Place seasoned salmon fillets among vegetables, leaving space between pieces.
7. Roast for 12-15 minutes until salmon flakes easily and reaches 145°F internal temperature.
8. Let rest 2-3 minutes, garnish with parsley, and serve with lemon wedges.

Notes

Vegetables can be substituted based on preference. Store leftovers up to 3 days in refrigerator. Recipe scales well for larger crowds using multiple pans.

Storage and Meal Prep Tips

Leftover sheet pan salmon stores well in the refrigerator for up to three days. The components can be reheated together in a 350°F oven for 8-10 minutes, or enjoyed cold in salads. For meal prep enthusiasts, you can prepare the seasoned salmon and cut vegetables a day ahead, storing them separately in the refrigerator until ready to cook.

This recipe also scales beautifully for larger crowds – simply use multiple sheet pans and adjust cooking times slightly if needed. The versatility and ease of preparation make it perfect for everything from busy weeknight dinners to casual entertaining.

The combination of tender, flaky salmon with perfectly roasted vegetables creates a satisfying meal that proves healthy eating doesn’t have to be complicated or time-consuming. With minimal prep, one pan, and maximum flavor, this sheet pan salmon and potatoes with vegetables will quickly become a favorite in your dinner rotation.