Sheet Pan Salmon Dinner with Potatoes and Vegetables
Najat
Photo by Najat
Looking for an easy salmon dinner that is perfect for a busy weeknight? Look no further! This sheet pan salmon and veggies recipe is simple to prepare and packed with flavor. The one thing that sets this recipe apart is the sauce.
Baking This Sheet Pan Salmon with Vegetables
A 50 to 60 minute bake time might seem long for a salmon sheet pan recipe, but there’s a good reason for it. The pan stays covered with parchment paper and foil for most of that time. That gives the potatoes time to turn fully tender without drying out the salmon or scorching the vegetables. Once everything is cooked through, the parchment and foil come off and the pan goes under the broiler for a few minutes to brown. That way, this sheet pan salmon with vegetables recipe gets the best of both worlds: gently cooked, juicy salmon and vegetables, finished with a golden, roasted top.
If you’re looking for a quicker alternative, then our salmon from the oven is exactly what you are looking for.
Ingredients
Salmon: the star of the dish, and the reason this is a salmon sheet pan recipe in the first place. A meatier fillet works well since it holds up better.
Waxy potatoes: cut into wedges, these are what make this a true one-pan dinner. Don’t use starchy potatoes such as russets. They break down and turn mushy under that much moisture.
Red and green bell peppers, and yellow onion: the core vegetables in this sheet pan salmon with vegetables recipe. Make sure to cut the vegetables in similar sizes.
The spice blend: the spices are what sets this recipe apart. The paprika, ground cumin, garlic powder, and cayenne pepper give the sauce its bold, warm flavor.
Tomato paste and olive oil: these bind the spices into a smooth sauce that gives flavor to both the vegetables and salmon.
Ingredients
sauce
SHEET PAN
Tips
Cut the vegetables into roughly equal-sized pieces so everything cooks evenly.
Short on time? Use pre-cooked potato wedges to speed things up.
Instructions
Get all your ingredients ready. Preheat the oven to 400°F (200°C).
In a large bowl, combine the olive oil, finely chopped parsley, garlic, tomato paste, paprika, cayenne pepper, black pepper, salt, ground cumin, and garlic powder with the water. Mix well until smooth.
Add the potatoes, yellow onion, red bell pepper, and green bell pepper to the sauce. Mix well.
Scoop the vegetables out of the bowl and spread them onto a baking sheet lined with parchment paper. Optionally add the cherry tomatoes.
Add the salmon to the bowl with the remaining sauce and juices.
Arrange the salmon on top of the vegetables on the baking sheet.
Cover the pan with a sheet of parchment paper, then wrap tightly with aluminum foil. Bake for 50 to 60 minutes, or until the potatoes are fully cooked through. Remove the parchment and foil, then switch the oven to broil and broil until the potatoes and vegetables are nicely golden brown. Watch closely while broiling.
Veelgestelde vragen
How many calories are in this recipe?
This is a relatively low calorie salmon recipe, with the sheet pan salmon dinner containing roughly 2,300 calories in total (not counting the optional cherry tomatoes). Divided into 4 servings, that works out to about 580 calories per serving.
Can I use frozen salmon?
Yes, but it’s best to thaw it first. Move the fillets to the fridge the night before, or thaw them faster by sealing in a bag and submerging in cold water for about 30 minutes.
Can I use different vegetables?
Yes. While this recipe uses potatoes, bell peppers, and onion, other sturdy vegetables like sweet potatoes, carrots, or broccoli work well too.
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