Sheet Pan Salmon with Vegetables for a weeknight

Sheet Pan Salmon with Vegetables is a fast, simple, healthy dinner recipe for busy weeknights, and for having company over. Full of flavor, Whole30 and Keto friendly, this one-pan meal lets you enjoy more time eating and less time doing dishes!

Busy weeknights call for simple meals. Simple, healthy recipes that result in tasty dinners for the whole family in under an hour.

And the fewer dishes that a recipe requires, the better, right? We love cooking, but dealing with all of the pots and pans and kitchen tools afterward is not the idea of a fun time.

One-pan meals, one-pot meals, one-skillet meals, and sheet pan meals like this are some of the favorite recipes. They're great for super busy nights, and especially for when We don't want to spend all night doing dishes.

🌟 Why this is the best sheet pan salmon recipe

As a busy full-time working mom, We truly love this recipe.

It's so simple to make.
It's fast: the prep time is simply about 10 minutes, and the bake time is 30 minutes.
This recipe gives you a hearty protein plus veggies all in one dish.
It's an awesome dish if you're on the Whole30 diet or the Keto diet.
You can mix and match your favorite veggies.

🥕 Ingredient notes

While We use small yellow potatoes, carrots, and zucchini, you can use other vegetables that you might prefer.

Other vegetables that would work well with this dish:

broccoli
asparagus
sweet potatoes
yellow squash
parsnips

✅ Step-by-step instructions

This salmon sheet pan meal is truly so simple to make! To prove it, we've got step-by-step photos below. You'll find the full list of ingredients with measurements, plus more detailed instructions, in the printable recipe card at the bottom of this post.

First, cook the potatoes. Season and oil the chopped potatoes, place on a rimmed baking sheet, and back at 425°F for 15 minutes.
While the potatoes start cooking, season the fish and the remaining vegetables.
After the potatoes have been baking for 15 minutes, carefully remove the pan from the oven. Add the salmon and other chopped veggies in a single layer along with the potatoes. It's okay if some pieces overlap, but you want to give each vegetable and fish as much room as possible to cook evenly.
Lower heat to 400°F and bake for 12 to 15 minutes.

Marlynn's Tip

Recipe Tip

We highly recommend leaving the skin on the salmon for this recipe. It lends such a lovely crispy texture to the dish, and helps bring out the seasoning even more.

🐟 Salmon FAQs

Salmon is a wonderful fish perfect for busy weeknight meals. You can cook it on the grill, fry it, sauté it, or bake it, as we're doing in this recipe.

Growing up and living in the Pacific Northwest, salmon is in the blood. It's in the veins and We can't get enough of this beautiful, pink, nutrient-dense fish.

What kind of salmon should We cook with?

You can use whatever fresh salmon you can find. Here in Oregon, we usually have abundant access to Chinook (King) Salmon, Coho Salmon, and Sockeye Salmon. We prefer to use wild caught salmon as opposed to farm raised salmon, since wild caught salmon tends to have more flavor.

Do you eat the skin on salmon?

Yes! In general, salmon skin is considered safe to eat. Salmon skin contains more of the same minerals and nutrients found in salmon. You do want to consider the source and quality of the fish you are buying, however, before deciding if you will keep the skin on or off for this recipe.

🍷 Wine pairings for salmon

Salmon is a meaty fish that can stand up to a lighter bodied red wine, such as an Oregon Pinot Noir. It goes well with a sutbly oaked Chardonnay as well.

We love this healthy sheet pan salmon with vegetables dish with the Chardonnay from Open Claim Vineyards. This is a beautiful juicy Chard with a food-friendly, long finish

🍚 Serving suggestions

While this sheet pan salmon is a one-pan meal on its own, you can also add more sides, especially if you're feeding a family or serving it at a dinner party.

We like to serve it with Pressure-cooker Basmati Rice, Vegetarian Mexican Rice, or Pressure-cooker Garlic Rice.

🍳 Leftover ideas for salmon

If you have any leftovers, this dish makes some EXCELLENT leftover meals for breakfast, lunch, or dinner!

Use the leftover salmon in a Salmon Quiche or in Salmon Teriyaki Bowls.
Make a Breakfast Salmon & Vegetable Hash the next morning. Sautée the veggies with the salmon, using a spatula to break up the salmon into smaller pieces. Add eggs cooked to your preference.
Make a Salmon & Vegetable Salad for lunch. Top a bed of greens with the salmon and veggies, toss with the salad dressing of your choice. We prefer simply drizzling olive oil, some fresh lemon juice, and then a sprinkle of salt & pepper.

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Sheet Pan Salmon with Vegetables

By Marlynn Schotland Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 4 people This yummy one-pan meal is perfect for busy weeknights and to serve when company comes over!

Ingredients

3 tbsp extra virgin olive oil, divided
1 lb small yellow potatoes, washed and cut into wedges
1 lb salmon, skin on
kosher salt and pepper
2 tbsp chopped dill, divided
fresh lemon juice from half a lemon
2 carrots, peeled and cut into wedges
1 zucchini, cut into wedges

Instructions

Submerge potatoes in a large bowl of water for 10-15 minutes, then pat dry.
Preheat oven to 425° F.
Drizzle 1 tbsp olive oil over potatoes, toss, then spread evenly onto a large rimmed baking sheet and bake at 425°F for 15 minutes.
Meanwhile, season the salmon evenly with 1 tbsp dill, kosher salt and pepper on both sides. Squeeze lemon juice evenly over each piece of salmon.
Remove potatoes from the oven. Place salmon, carrots, and zucchini on the pan. Season with salt and pepper, and remaining 1 tbsp dill. Drizzle remaining 2 tbsp over veggies and salmon; gently toss veggies to coat.
Lower oven heat to 400°F and bake for 12-15 minutes, until salmon is simply cooked through and veggies are softened. Serve immediately.

Notes

Substitutions: you can also use other vegetables, such as butternut squash, yellow squash, broccoli, or parsnips.

Nutrition

Calories: 362 kcal, Carbohydrates: 24 g, Protein: 26 g, Fat: 18 g, Saturated Fat: 3 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 10 g, Cholesterol: 62 mg, Sodium: 82 mg, Potassium: 1260 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 5256 IU, Vitamin C: 33 mg, Calcium: 46 mg, Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This recipe post was first published on July 1, 2019 and was updated with new photos and additional helpful content and cooking instructions on July 7, 2026.