Sheet Pan Salmon and Veggies

Make this easy sheet pan salmon and veggies dinner when you need a healthy meal that pairs maximum yum with minimum cleanup.

Juicy cherry tomatoes, crunchy green beans, sweet yellow squash, and tangy red onion perfectly complement rich, flaky salmon filets.

The lemon slices add a subtle zing, then our perfectly balanced sweet and salty sauce ties the whole meal together for a super simple dish so satisfying, you’ll want to make it again and again!

Capture the deliciousness! Pin the tantalizing image to your favorites board on Pinterest and have the recipe at your fingertips whenever you yearn for an easy dinner recipe that’s as healthy as it is simple!

We love eating this perfect sheet pan salmon dinner on busy weeknights. It’s one of our favorite ways to fit in a nutritious, complete meal because it only takes a little prep, and it’s such an easy clean-up afterward. 

Also, you might consider this recipe if you’re serving anyone with gluten intolerance or on a low-carb diet. Even though it is super simple and healthy, it is an absolute low-carb feast packed with great flavor. So whether or not food restrictions apply, all your eaters should leave the table feeling full and happy.

This recipe goes great with our almost homemade ice cream!

FAQs

• Should you bake salmon covered or uncovered?

You can bake salmon either covered or uncovered. Uncovered salmon turns out a bit crispier and flakier, while salmon covered or wrapped produces more of a silky, steamed texture. 

• What is the white stuff coming out of the salmon?

That white stuff is a protein in the fish called albumin, which solidifies as the fish cooks. The hotter you cook it, the more likely you are to see a good amount of albumin. But don’t worry, it is totally safe to eat or just scrape off. It doesn’t mean there’s anything wrong with the fish or the way you cooked it!

• Do I need to rinse the salmon before cooking it?

There is no need to rinse salmon – or any other meat before cooking it. It doesn’t get rid of the bacteria on the surface, it actually just contaminates your sink with said bacteria. Even though you haven’t rinsed it, it’s still a good idea to pat it dry before cooking.

• Do I need to flip the salmon while it bakes?

You don’t need to flip salmon no matter how you are cooking it. Just keep it skin side down, and don’t move it at all for maximum juiciness and a crispy exterior.

• What is the safe internal temperature for cooking fish?

According to the USDA, fish should be cooked to 145 degrees to eliminate harmful bacteria. However, many people cook their fish to a lower temperature, maybe 120, to maintain moisture. No one can guarantee you won’t get sick eating undercooked fish, but you can keep in mind that many properly sourced, stored, and prepared fishes can be eaten raw – including salmon.

Supplies for sheet pan salmon recipe

• Large baking sheet / sheet pan
• Parchment paper
• Large knife
• Cutting board
• Small bowl for sauce

Sheet Pan Salmon and Veggies

Ingredients for easy sheet pan salmon meal

Salmon and veggies:

• 4 salmon filets, ideally 2-3 inches wide and all close to the same thickness
• 1-quart cherry tomatoes
• 2 medium yellow squash
• 1 pound fresh green beans
• 1 red onion
• 4-6 Tablespoons extra virgin olive oil
• 4 lemon slices, halved
• 4 sprigs of parsley
• Chopped green onion tops or chives 
• Salt and black pepper

Sauce:

• 1/2 stick butter (8Tbsp)
• 4Tbsp honey
• 3Tbsp soy sauce
• 1Tbsp minced garlic

Directions on how to make salmon sheet pan dinner

1. Preheat your oven to 400 degrees and line your baking sheet with parchment paper. Rinse and chop your veggies. Try to make pieces of the same vegetable the same sizes for an even cook.

2. Spread your vegetables out on the sheet pan. Keep them well spaced because you’ll need to push them closer together later when the salmon joins the party! Drizzle the olive oil evenly across the veggies, then add salt and pepper to taste.

3. Allow veggies to cook for 7-10 minutes while you prepare the sauce.

4. Add butter, honey, soy sauce, and minced garlic to a glass bowl, then microwave for ten seconds at a time until you can stir in all the butter. Taste and adjust if needed.

5. Remove the veggies from the oven and scoot them closer together, then place the salmon in the empty space you just created.

6. Brush the underside of each filet with sauce, then flip and brush the tops with more sauce. Add the lemon slices between the salmon filets and a few amongst the broccoli. Top salmon fillets with more olive oil, then parsley, green onions, and minced garlic.

7. Place the sheet pan back in the oven and cook for an additional 10-20 minutes, checking frequently because the cooking time for fish and salmon can vary quite a bit.

8. When done, your salmon should be opaque and flaky on the outside, and your veggies should be a little charred but nice and soft on the inside.

9. Top with more sauce before serving, and serve the leftover sauce on the side in case anyone wants more. 

Substitutions

• Sheet pan recipes are just about the easiest recipes for painless ingredient-swaps. You can use all kinds of different vegetables and meats! Here are some other fresh veggies that we find go well with easy sheet pan salmon:

Broccoli	Sweet Potatoes	Brussels Sprouts
Red Bell Peppers	Baby Potatoes	Yellow Onion
Zucchini	Green Bell Pepers	Mushrooms

You can also swap:

• Olive oil for avocado oil
• Lemon slices for lemon zest
• Black pepper for lemon pepper
• Minced garlic for garlic powder or cloves of garlic
• Honey for maple syrup

• This sauce is my absolute favorite, but a nice harissa-orange-ginger sauce goes well with salmon too!
• If you want a side with your meal, cook up some cauliflower rice, brown rice, or your favorite grain!

Tips and tricks

• To get a head start on this already-easy dinner, chop up the veggies ahead of time. This is a great meal prep recipe to add to your repertoire!
• For easy cleanup, line your sheet pan with aluminum foil. 
• Add extra honey for a sweeter sauce, or extra soy sauce for a saltier flavor. Just give it a quick taste test once you stir it up and see what you think!
• Do not overcook your salmon! It can completely ruin the texture, therefore leaving you with crumbly, dried-out salmon filets. Check the salmon regularly as it nears doneness. Just use a fork or other utensil to push down on the top and see if the layers separate easily. As soon as that happens, get it out of the oven and off the hot pan ASAP.
• Don’t let the veggies overlap too much or you’ll end up with a mix of charred and soggy bits. We just want one single layer of everything.
• Refrigerate in an airtight container and consume within one week for best flavor and texture.

Easy sheet pan dinners are a staple at my house because they provide a full meal packed with nutrients without needing significant preparation or cooking time. And when prepped ahead of time, sheet pan meals can be even easier! Either way, this recipe is a lifesaver on busy weeknights, and it’s an easier cleanup than almost any other meal I make!

You’ll love the satisfaction of seeing this completed dish with all it’s pretty colors, plus the knowledge that you just made a very nutritious meal. And the delicious fuss-free sauce is sure to become a favorite for not just salmon bakes, but other meats and veggies too! When you’re feeling dead on your feet, you can gift yourself a bit of relief by making this easy one-pan meal with even easier cleanup.

Love this recipe? We would love your support by giving it a 5-star rating and spreading the deliciousness by sharing it on Facebook. Don’t forget to pin the mouthwatering image to your favorites board on Pinterest for later cravings!

Looking for more easy meal ideas? Here are a few favorites:

• Million Dollar Spaghetti
• No Peek Beef Tips
• Rhodes Dinner Rolls Mini Pizzas
• Hawaiian Rolls Cheeseburger Sliders