This Sheet Pan Salmon and Potatoes with Veggies recipe is a healthy, flavorful, and easy weeknight dinner that comes together on one pan. Tender salmon fillets are roasted alongside crispy baby potatoes and colorful vegetables, all seasoned with a zesty garlic-herb butter. It’s a no-fuss, no-mess meal that’s packed with protein, fiber, and omega-3s — and it’s ready in under 40 minutes!
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced into wedges
- 1 zucchini, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons fresh parsley or dill, chopped
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Roast the potatoes: In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and half the garlic. Spread them on the baking sheet and roast for 15 minutes.
- Prepare the veggies: While potatoes roast, toss bell peppers, onion, and zucchini with 1 tablespoon olive oil, salt, pepper, and smoked paprika.
- Add veggies and salmon: Remove the pan from the oven. Push the potatoes to one side. Add veggies to the center. Place salmon fillets on the remaining space. Drizzle salmon with the remaining olive oil and sprinkle with Italian seasoning, garlic, salt, and pepper.
- Roast everything: Return to the oven and roast for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork.
- Finish & serve: Garnish with chopped parsley or dill and lemon wedges. Serve immediately!
Tips
- Cut potatoes evenly so they roast at the same rate. Smaller pieces = crispier edges!
- Use skin-on salmon for better moisture retention (you can remove the skin after cooking if preferred).
- Don’t overcrowd the pan — give everything space to roast, not steam.
- Want crispier edges? Broil for 2–3 minutes at the end.
Variations and Substitutions
- Switch up the veggies: Try broccoli, green beans, asparagus, or carrots.
- Spice it up: Add a pinch of chili flakes or Cajun seasoning for heat.
- Use sweet potatoes instead of baby potatoes for a slightly sweeter, nutrient-rich twist.
- Make it dairy-free: Skip butter (if using) and stick to olive oil.
- No salmon? Substitute with trout, cod, or chicken breast (adjust cook time).
FAQs
Q: Can I use frozen salmon?
A: Yes, but thaw it completely and pat dry before cooking to avoid excess moisture.
Q: How do I know when the salmon is done?
A: It should flake easily with a fork and reach 145°F (63°C) internal temperature.
Q: Can I meal prep this?
A: Absolutely! It keeps well in the fridge for up to 3 days. Reheat in the oven or microwave.
Q: Can I make this ahead?
A: You can chop the veggies and season the salmon ahead of time. Just store them separately until ready to roast.
Serving Suggestions
- Serve with a side of garlic yogurt sauce or tahini dressing for dipping.
- Add a mixed greens salad with balsamic vinaigrette for a fresh, light contrast.
- Pair with couscous, quinoa, or brown rice for extra carbs and fiber.
- Enjoy with a chilled glass of white wine like Sauvignon Blanc or Pinot Grigio.
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