This easy Sheet Pan Salmon and Veggies recipe is sure to become one of your new favorite sheet pan meals! Made with pre-cut salmon filets, broccoli, bell pepper, and zucchini, this healthy dinner is naturally low-carb, gluten-free, and dairy-free.
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Like many people, I try to include salmon in our meal plan as often as I can, aiming for about once per week. One of the things that has made this easy to do is sheet pan recipes!
Last year I shared my recipe for sheet pan cilantro lime salmon, and today I'm sharing a variation on that recipe: salmon and vegetables.
This easy dinner recipe has such great flavor, and it's perfect for serving with some hot cooked rice, potatoes, or just on its own!
Reasons to love it:
- Easy clean-up. Everything is cooked on one pan, and since it's lined with parchment paper, there is virtually no scrubbing required.
- Nutrient dense. Thanks to the omega 3 fatty acids in salmon, and fiber in the veggies, this is a satisfying and complete meal that the whole family will love.
- Perfect for busy weeknights. Because this sheet pan salmon dinner comes together quickly and cooks for just 10-14 minutes.
- Versatile. Swap out the suggested veggies for those of your choice, or swap the salmon for chicken. Do what works for you!
Ingredients
- Salmon: You'll need 4 salmon fillets (thawed if frozen). I like to remove the skin, since you don't really get the crispy skin effect when cooking with veggies (due to the steam). Leave it or remove it - it's up to you!
- Broccoli: I recommend using 2 cups of broccoli florets, which is about 1 bunch if you're trimming them directly from the stalk. Pre-cut florets can be used for convenience.
- Bell pepper: Red pepper adds a nice splash of color, but you can use whatever bell peppers you like best.
- Zucchini: Either standard zucchini or yellow squash will work. Just be sure to use the smaller ones, which have more flavor and fewer seeds.
- Onion: I used a basic yellow onion, but red onion is a great option!
- Olive oil: Extra virgin olive oil adds a nice flavor, but you could use avocado oil if you prefer.
- Lemon juice: Either fresh lemon juice or bottled works just fine.
- Seasonings: Paprika, garlic powder, salt, and pepper.
Check the recipe card for a full list of ingredients and the quantities needed.
Equipment
- Sheet pan: You'll want to use a half size sheet pan, which is a pretty standard-sized one. You can find these at pretty much any department store.
Instructions
This sheet pan salmon recipe is SO easy to make, and packed with fiber and protein. You're going to want to add this one to the dinner rotation!
Step one: Add the olive oil, lemon juice, paprika, garlic powder, salt, and pepper to a large bowl. Stir well to combine.
Step two: Place the salmon fillets (skin side down) on a sheet pan lined with parchment paper.
Brush about half of the seasoned oil mixture on top using a pastry brush.
Adding the Vegetables
Step three: Add the prepared vegetables to the bowl with the remaining seasoning and oil.
Broccoli, onion, bell pepper, and zucchini.
Step four: Stir well until the vegetables are lightly coated.
Cooking
Step five: Spread the vegetables onto the sheet pan in an even layer, working around the fish.
Step six: Cook for 10-14 minutes, or until the thickest part of each piece reaches a minimum internal temperature of 145ºF (63ºC).
Top Tip: For extra color and flavor, top the sheet pan dinner with lemon slices before or after baking.
Air Fryer Instructions
- Instead of leaving the fillets whole, slice your salmon into 1 ½" pieces.
- Preheat the air fryer to 400ºF (204ºC) for at least 3 minutes.
- Add half the of the seasoned vegetables and salmon to the air fryer (working in batches is recommended for even cooking). Spread it into a single layer.
- Cook for 10 minutes, shaking the basket and turning the salmon pieces halfway through.
- Check for an internal temperature of at least 125ºF (52ºC), although most people prefer their fish to be cooked to 145ºF (63ºC).
- Repeat with the amount remaining in the bowl.
Storing Leftovers & Meal Prep
Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave until very hot throughout, or reheat in an air fryer set to 350ºF (177ºC).
Meal prep: Portion equal amounts of salmon and vegetables into meal prep containers. Add a carb source on the side, if desired (such as rice or potatoes).
Serving Ideas
I really enjoy this as a light lunch on its own, or paired with a side dish for a hearty dinner. Here are a few of my favorites for serving with this dish.
- Rice (white or brown rice - whatever you prefer)
- Cauliflower rice
- Quinoa
- Lettuce bowl
- Couscous
- Pasta
- Roasted or mashed potatoes
- Roasted radishes
- Baby potatoes
Variations
With sweet potatoes and green beans: Swap the vegetables for 4-5 cups of small cubed sweet potatoes (about 1") and green beans (I like to do about half and half).
Lemon pepper: Swap out the seasonings for lemon pepper seasoning.
Chicken and vegetables: Swap the salmon fillets for roughly 1 pound of boneless, skinless chicken breasts. I recommend cutting them into 1 ½" pieces so that they cook at about the same rate as the vegetables.
Shrimp and vegetables: Use 1-1 ½ pounds of medium-large peeled shrimp in place of the salmon.
Beef and veggies: Trade the salmon for 1-1 ½ pounds of finely sliced beef strips (the kind used for stir-fry).
With soy sauce: If you want to add some extra savory flavor and umami, you can try adding a bit of soy sauce, tamari, or coconut aminos to the oil and seasoning blend.
Possible Swaps for Dietary Needs
- Low carb/Keto: This recipe is naturally low carb, with just 8 net carbs per serving. To make it even lower, you could substitute the onion and bell pepper for very low carb vegetables like yellow squash, asparagus, or mushrooms.
- Dairy free: This recipe is dairy-free as written!
- Gluten-free: This recipe is naturally gluten-free, so no need to make any changes.
Recipe FAQs
If you have frozen salmon, I recommended that you thaw it first. The vegetables will cook much faster than frozen salmon - meaning some elements will be overcooked, and others undercooked.
I recommend using pre-cut fillets, which are typically about 6 ounces each. A little smaller or a little bigger than that is totally fine - just add or subtract cooking time as needed. Using pieces that all weigh about the same will give you the most consistent results.
If you don't have parchment paper, you can definitely use foil instead. I recommend using a little extra so you can wrap it around the edges.
More Easy Sheet Pan Dinners:
- Cilantro lime salmon
- Smoked sausage and peppers
- Lemon garlic chicken thighs - Carlsbad Cravings
- Beef and broccoli - Averie Cooks
- Sheet pan roasted chicken, sweet potatoes, and broccoli - Gimme Delicious
More Easy & Healthy Dinner Recipes:
If you loved this recipe for Sheet Pan Salmon and Veggies, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Sheet Pan Salmon and Veggies
Equipment
Ingredients
- 4 salmon fillets thawed if frozen (approximately 1- 1 ½ pounds)
- 1 red bell pepper seeded and chopped
- 1 small zucchini cut into half-moons
- 1 small onion peeled and roughly chopped
- 2 cups broccoli florets (approximately 1 bunch)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons paprika
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Line a broiler-safe sheet pan with parchment paper* and preheat the oven to the broil setting on high heat.
- Place the salmon fillets skin side down on the lined baking sheet, spacing them out evenly. Set aside.
- Add the olive oil, lemon juice, garlic powder, paprika, salt, and black pepper to a large bowl. Whisk well until the seasonings are well combined with the lemon juice and olive oil.
- Use a pastry brush to spread about half of the seasoned oil on the salmon pieces.
- Add the bell pepper, zucchini, onion, and broccoli to the bowl with the remaining seasoned oil, and toss to coat the vegetables in the seasoning and oil.
- Transfer the seasoned vegetables to the baking sheet, spreading them out in between the pieces of salmon, and into an even layer.
- Broil in the preheated oven for 10-14 minutes, or until the thickest part of each salmon fillet reaches a minimum internal temperature of 145ºF (63ºC).
- After the salmon is cooked through and flakes easily with a fork, serve immediately along with some of the roasted vegetables and your favorite side dishes (rice, pasta, cauliflower rice, etc).
Notes
Nutrition
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