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Sheet Pan Salmon and Vegetables

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.

Salmon filets, lemon slices, potatoes and broccoli are spread out on a baking sheet.

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!

A white plate is filled with a salmon filet, potatoes and broccoli.

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.
A lemon slice is placed upon a baked salmon filet surrounded by veggies.

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.

A salmon filet is being shredded by a fork, revealing perfectly cooked pink flaky meat.

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!

A salmon filet has been broken apart by a fork on a white plate.

Have any leftover salmon filets?

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Sheet Pan Salmon and Vegetables

Made all on one pan…what's not to love?!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
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Ingredients 

  • 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
  • Salt
  • Pepper

Instructions

  • 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.
  • Enjoy!

Notes

If you cannot find small salmon fillets you can use a large salmon fillet and cut into the desired size…with skin is preferred.
I love using the bags of potatoes from the Little Potato Company. There are lots of varieties, so you can’t go wrong. If you use these, I use about 1/2-3/4 of the bag.
If you cannot find fresh broccoli florets, you can substitute with broccolini or cut up your own broccoli. Just make sure to use fresh and not frozen.
You can spray baking sheet with non-stick spray or use sprayed foil to help with any sticking and have an easier clean up.

NUTRITION FACTS

Serving: 1 serving | Calories: 679 kcal | Carbohydrates: 25 g | Protein: 37 g | Fat: 50 g | Saturated Fat: 13 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 26 g | Trans Fat: 1 g | Cholesterol: 124 mg | Sodium: 200 mg | Potassium: 1269 mg | Fiber: 4 g | Sugar: 12 g

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.

Course: Main Course
Cuisine: American
Keyword: salmon recipe, sheetpan dinners, sheetpan recipe
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