Delicious, nutritious, and SO easy to make, this Sheet Pan Salmon and Vegetables recipe is definitely going to be a new fixture in your weeknight dinner routine.
When it comes to easy weeknight dinner recipes, key terms like “one pot” or “sheet pan” get me excited! If I can make an entire meal using just one baking dish, I’m game.
That means the recipe will be simple enough to whip up, AND I’ll only have one dish to wash afterwards! It’s a win-win.
This easy sheet pan dinner is one of my favorites because of two major reasons – it’s mouthwateringly delicious and is so very good for me!
The broccoli provides plenty of vitamins while the potatoes and salmon fill me up and satisfy me. Plus, everything is made flavorful with ingredients like fresh lemon juice, honey, butter, and a few dashes of salt and pepper.
Once you discover just how quick, simple, and satisfying this sheet pan dinner is, you just might be making it on a weekly basis.
It’s a fully rounded dinner with veggies, carbs, and protein. Plus, it bears repeating… You really only have one pan to wash afterwards. If that doesn’t sell you, I don’t know what will!
Ingredients for sheet pan salmon and vegetables
- Salmon – You’ll want the filets to be about 6 ounces a piece.
- Broccoli – You can buy a head of broccoli and chop it yourself, but I find that it saves time to buy the baggies of chopped broccoli.
- Potatoes – Small potatoes that are halved always yield the softest, most delicious results.
- Lemons – You’ll need to slice up a few lemons and use the juice from another.
- Olive oil – Use rich extra virgin olive oil for the best flavor.
- Butter – It can be salted or unsalted, it just depends on your preference.
- Honey – Use a good quality honey so you get that real honey flavor, not just sweet sugar.
- Salt and pepper – Just a bit of each.
Should I use skin on or skin off salmon?
Either way works!
I find that salmon with the skin still on retains a little bit more flavor when baked, but if you don’t feel like peeling it off yourself, you can buy skinless salmon filets and they’ll still be good.
Can I roast other vegetables with this?
Yes, of course! I like picking starchy vegetables that will take roughly the same amount of time to cook as the potatoes — small diced carrots, cauliflower, etc.
Can I use any other seasonings?
I think that the natural ingredients of honey and lemon should only be enhanced by complimentary simple seasonings like salt and pepper.
However, you can toss some additional flavors into the mix if you’d like! Garlic powder and onion powder will both be delicious in this recipe. Or lemon pepper seasoning!
Have any leftover salmon filets?
Sheet Pan Salmon and Vegetables
- 24 ounces salmon fillets, about 6 ounces each
- 2 cups broccoli florets
- 2 cups small potatoes, halved
- Lemon juice from 1 fresh lemon
- 3 sliced lemons
- ½ cup olive oil, divided
- ¼ cup melted butter, divided
- 2 tablespoons honey
- Preheat oven to 425°F.
- Take your potatoes and mix them with ¼ cup of olive oil, salt and pepper (to taste). Lay them out on your sheet pan and roast in the oven for 15 minutes.
- While the potatoes are baking, mix the glaze for the salmon. Combine the honey, 1/8 cup butter and 1/8 cup olive oil together.
- Take the potatoes out of the oven. Add the salmon to the sheet pan.
- Using a basting brush, coat the salmon with the honey, butter and olive oil glaze.
- Add salt and pepper after glaze to salmon.
- Put back into oven for another 5 minutes or so, until the potatoes are fork tender.
- Take sheet pan back out of oven and turn the potatoes.
- Add the broccoli to the pan.
- Using a basting brush, coat the broccoli with the remaining butter and olive oil.
- While coating the broccoli, turn the oven to High Broiler.
- Place lemon slices on each piece of salmon and randomly on the rest of the pan.
- Return to oven and allow to broil for 2-3 minutes, or until the amount of brown is achieved. You may need to rotate during broiling to avoid burning.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.