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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
Cook Time 25 minutes
Total Time 40 minutes
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.