Sheet Pan Salmon with Veggies: Weeknight Legend Status

You want dinner that hits like a restaurant meal but cooks itself while you answer emails? This Sheet Pan Salmon with Veggies is your new weeknight cheat code.

Crispy edges, juicy center, roasted veggie caramelization—all in 25 minutes of oven time.

No juggling pans, no saucepans “just for the glaze.” One pan, big flavor, and minimal cleanup. Honestly, why are you still cooking any other way?

Why This Recipe Never Fails

This recipe nails the balance: salmon stays moist, veggies get tender with charred tips, and the seasoning is foolproof. The sheet pan format ensures everything roasts evenly, so you’re not babysitting.

The quick lemon-garlic-maple glaze gives you sweet, tangy, and savory in one brush. And it’s flexible—swap in whatever veggies you have and it still slaps.

Sheet Pan Salmon with Veggies: Weeknight Legend Status

Recipe by Wendy CarterCourse: Dinner, Seafood

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• Salmon: 4 skin-on fillets (6 oz each)

• Broccoli florets: 3 cups

• Baby potatoes: 1 lb, halved

• Red bell pepper: 1 large, sliced

• Red onion: 1 small, wedges

• Olive oil: 3 tablespoons

• Garlic: 3 cloves, minced

• Lemon: 1, zested and juiced

• Maple syrup or honey: 1.5 tablespoons

• Dijon mustard: 1 tablespoon

• Smoked paprika: 1 teaspoon

• Dried oregano: 1 teaspoon

• Crushed red pepper flakes: 1/4 teaspoon (optional)

• Salt & black pepper: to taste

• Fresh parsley or dill: 2 tablespoons, chopped

• Optional add-ons: cherry tomatoes, asparagus, zucchini, lemon slices

Step-by-Step Instructions

• Heat the oven. Preheat to 425ºF (220ºC). Line a large sheet pan with parchment for easy cleanup.
• Par-cook the potatoes. Toss halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and half the smoked paprika. Spread on the pan and roast 10 minutes. This prevents “raw potato syndrome.”
• Prep the glaze. In a small bowl, whisk 2 tablespoons olive oil, garlic, lemon zest, 1 tablespoon lemon juice, maple (or honey), Dijon, oregano, remaining paprika, red pepper flakes, and a pinch of salt and pepper.
• Season the veggies. In a bowl, toss broccoli, bell pepper, and red onion with 2 tablespoons of the glaze. Keep the rest for the salmon.
• Add the veggies. After the potatoes’ 10-minute head start, add the veggies to the sheet pan. Roast 8 minutes.
• Place the salmon. Scoot veggies to make space. Lay salmon fillets skin-side down. Brush generously with remaining glaze. Season tops with a little extra salt and pepper. Add lemon slices if you’re feeling fancy.
• Finish roasting. Roast 10–12 minutes, until salmon flakes easily and reaches 125–130ºF internal for medium (go to 135–140ºF if you like it more done). Veggies should be tender and caramelized at the edges.
• Broil for crispness (optional). Broil 1–2 minutes if you want extra char. Keep an eye on it—sugar in the glaze can go from caramel to chaos fast.
• Rest and garnish. Let the salmon rest 3 minutes. Sprinkle parsley or dill and finish with a squeeze of lemon. Plate it up and pretend you hired a private chef.

Storage Instructions

• Refrigerator: Store in airtight containers up to 3 days.
  

  Keep salmon and veggies together or separate—it’s not that serious.

• Reheat: 300°F oven for 8–10 minutes or microwave at 50% power in short bursts to avoid overcooking. A drizzle of olive oil revives moisture.
• Freezer: Salmon freezes well for up to 2 months; veggies get soft, but edible. Wrap tightly and thaw overnight in the fridge.

Health Benefits

• Omega-3 powerhouse: Salmon delivers EPA and DHA, supporting heart, brain, and joint health.
• Protein that satisfies: About 34–36g per 6 oz serving keeps you full and supports muscle repair.
• High-fiber veggies: Broccoli, peppers, and onions boost fiber for gut health and steady energy.
• Lower-sugar glaze: A modest maple hit adds flavor without turning dinner into dessert.
• Antioxidants: Paprika, garlic, and colorful veggies fight oxidative stress.
  

  Your cells will send a thank-you note.

Nutrition Stats

Per serving (estimate): 520 calories; 32g fat; 28g carbs; 38g protein; 6–8g fiber; 7–9g sugar; 780–900mg sodium (depends on your salt hand and Dijon brand). Adjust oil and maple to trim calories if needed. FYI: swapping potatoes for cauliflower lowers carbs substantially.

Recipe Fails to Watch Out For

• Soggy veggies: Overcrowding leads to steam.
  

  Use a large pan or split into two pans so everything roasts, not sweats.

• Dry salmon: Overcooking is the usual suspect. Pull at 125–130°F and rest. Residual heat finishes the job.
• Undercooked potatoes: Give them the head start.
  

  Hard potatoes ruin the vibe, IMO.

• Bland bites: Salt every layer lightly—potatoes, veggies, salmon. Seasoning is cumulative magic.
• Burnt glaze: Too much sugar + broiler = drama. Watch closely in the final minutes.

Different Ways to Make This

• Mediterranean twist: Swap maple for extra lemon, add cherry tomatoes, olives, and a sprinkle of feta after baking.
• Teriyaki vibe: Brush with a mix of low-sodium soy sauce, honey, ginger, and rice vinegar.
  

  Add snap peas and carrots.

• Spicy Cajun: Use Cajun seasoning, a squeeze of lime, and toss in corn rounds and zucchini.
• Herb-forward: Mix chopped dill, parsley, and chives with lemon and olive oil; add asparagus and baby carrots.
• Low-carb: Replace potatoes with cauliflower florets or sliced fennel. Add extra olive oil for satiety.

FAQ

Can I use frozen salmon?

Yes—thaw overnight in the fridge or under cold running water, pat very dry, and proceed. Excess moisture is the enemy of browning.

What veggies cook at the same rate?

Broccoli, peppers, onions, asparagus, and zucchini all roast well in 10–15 minutes.

Root veggies need a head start like the potatoes do.

Skin on or off?

Skin-on helps keep moisture and prevents sticking. After roasting, the flesh lifts off easily if you don’t want to eat the skin.

How do I know the salmon is done without a thermometer?

Press gently with a fork; it should flake but still look slightly translucent in the center. If it’s chalky and dry, you went too far.

Can I meal prep this?

Totally.

Roast, cool, portion into containers with a lemon wedge. Reheat gently and add fresh herbs right before eating to revive brightness.

What can I substitute for maple syrup?

Honey or agave works. For no-sugar, try a few drops of liquid stevia and add a touch more lemon for balance.

Is this gluten-free?

Yes, as written.

If you do the teriyaki variation, use tamari or coconut aminos to keep it gluten-free.

Can I cook the salmon on a separate pan?

Yes, especially if you want super-crisp veggie edges. This also helps if your pan is crowded. Same times and temps apply.

The Bottom Line

This Sheet Pan Salmon with Veggies is high-reward, low-effort cooking that tastes like you planned all week.

It’s fast, flexible, and nutritionally stacked, with flavors that play well with nearly any cuisine.

Keep the ingredients on standby, and you’ve got a reliable weeknight win waiting in the wings. Minimal dishes, maximum payoff—kind of the dream, right?