Simple Sheet Pan Baked Salmon with Vegetables

On a hectic weeknight, when the kids need homework help and dinner feels like just another chore, turning to a sheet pan baked salmon with vegetables changes everything. This one-pan wonder comes together quickly. It fills the kitchen with the fresh scent of lemon and dill while the oven does most of the work. The result is flaky salmon nestled among roasted sweet potatoes, crisp green beans, and caramelized onions. All bursting with simple, wholesome flavors.

What draws people back to this dish is its versatility for busy schedules. Whether youre meal-prepping for the week or hosting a casual family dinner. Leftovers reheat beautifully without losing their tenderness. Making it ideal for packing lunches. Many love how it balances nutrition with comfort. Sneaking in veggies that even picky eaters enjoy.

Why We Love This Recipe

• Easy One-Pan Cleanup: Everything bakes together on a single sheet. Saving time on dishes after a long day.
• Nutrient-Packed Meal: Flaky salmon delivers omega-3s alongside colorful veggies. For a balanced, heart-healthy dinner.
• Quick Weeknight Win: Ready in under 40 minutes. Perfect for busy moms juggling work and family.
• Flavorful and Fresh: Lemon and dill brighten the tender salmon and roasted vegetables. Without overpowering.

Ingredients to make Sheet Pan Baked Salmon with Vegetables

A handful of fresh, quality ingredients like wild-caught salmon and seasonal veggies elevate this sheet pan baked salmon with vegetables into a standout meal. Opting for vibrant produce and good olive oil ensures the flavors shine through in every bite.

• Salmon fillets – provides a rich, flaky protein base thats quick to cook and full of healthy fats.
• Sweet potato – adds natural sweetness and starch when thinly sliced for even roasting.
• Green beans – brings crisp texture and a pop of green color to balance the dish.
• Red onion – offers mild sharpness that caramelizes beautifully during baking.
• Olive oil – serves as the base for the marinade, helping everything roast to perfection.
• Lemon – zested and juiced for bright acidity, with wedges for serving to squeeze on top.
• Garlic – minced for savory depth that infuses the entire marinade.
• Fresh dill – chopped for a herby freshness that pairs ideally with salmon and veggies.
• Fine salt – enhances all flavors without overpowering the natural tastes.
• Black pepper – adds a subtle kick to season the marinade evenly.

Scroll down for helpful tips, plus the full recipe with precise measurements in the card below.

How to Make Sheet Pan Baked Salmon with Vegetables

Step 1: Preheat and mix marinade

Start by preheating your oven to 425°F and lining a large rimmed baking sheet with parchment paper for easy cleanup. In a small bowl, whisk together the olive oil, lemon zest, minced garlic, chopped dill, salt, and pepper to form the marinade. Then set aside 2 tablespoons of it. This simple mixture adds bright, herby flavor to both the salmon and vegetables.

Step 2: Marinate the salmon

Place the salmon fillets in a shallow dish and pour half of the remaining marinade over them. Ensuring even coverage. Let the salmon marinate in the fridge while you prep the veggies. Which takes just a few minutes. This step infuses the fish with citrus and herbs for extra tenderness.

Step 3: Prepare and initial bake sweet potatoes

Arrange the thinly sliced sweet potato on the baking sheet and drizzle with the other half of the salmon marinade. Tossing to coat before spreading into a single layer. Bake for 10 minutes to start softening them without burning. Thin slices ensure they cook evenly and get a slight crisp edge.

Step 4: Add green beans and red onion

Remove the sheet from the oven and push the sweet potatoes to one side. Then add the trimmed green beans and sliced red onion to the empty space. Drizzle with the reserved marinade. Toss to coat, and spread evenly. This keeps the veggies from overcrowding and promotes uniform roasting.

Step 5: Add salmon and finish baking

Position the marinated salmon fillets among the vegetables on the sheet. Return to the oven and bake for 12 to 15 more minutes. Until the salmon flakes easily and the veggies are tender. Check for doneness to avoid overcooking the fish.

Step 6: Serve the dish

Take the pan out and serve right away with lemon wedges and a sprinkle of extra dill for freshness. The hot sheet keeps everything warm as you plate. This final touch brightens the flavors beautifully.

Pro Tips for Success

• Slice Veggies Thinly: Cut the sweet potato to ⅛-inch thickness so it roasts evenly alongside the other vegetables without staying crunchy.
• Reserve Marinade Wisely: Hold back those 2 tablespoons exactly for the green beans and onions to prevent sogginess and ensure balanced seasoning.
• Check Salmon Doneness: Flake the fish gently at 12 minutes; it should be opaque and moist, not dry, for the best texture.
• Use Parchment Paper: Line the sheet to avoid sticking and make cleanup a breeze after baking.

How to Serve Sheet Pan Baked Salmon with Vegetables

Garnishes

I always finish my sheet pan baked salmon with vegetables with a squeeze of fresh lemon wedges to cut through the richness. Plus a scattering of chopped dill for that herbaceous lift. A light drizzle of olive oil can add a glossy shine if needed. These touches make the plate look inviting and enhance the bright, coastal flavors.

Side Dishes

Pairing it with a simple green salad dressed in vinaigrette works wonders. Adding crunch to complement the tender veggies. Quinoa or brown rice soaks up the lemony juices nicely for heartier meals. I find crusty bread rounds it out for sopping up any pan drippings.

Creative Ways to Present

For family dinners, I arrange the salmon and veggies family-style right on the sheet pan for a rustic vibe that feels cozy. Layer portions in bowls with extra herbs on top for a deconstructed look. It presents beautifully on white plates. Highlighting the golden salmon against the colorful produce.

Make Ahead and Storage

Storing Leftovers

I store any leftover sheet pan baked salmon with vegetables in an airtight container in the fridge. Where it keeps well for up to three days. Keep the salmon and veggies together to retain moisture. This makes it easy to grab for quick lunches during the week.

Freezing

To freeze, portion the cooled salmon and vegetables into freezer-safe bags. Pressing out air to prevent ice crystals. It holds up for up to two months without losing much flavor. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat in a 350°F oven covered with foil for 10 minutes to keep the salmon moist and veggies tender. The microwave works in short bursts. About 1-2 minutes on medium power, stirring halfway. Avoid high heat to prevent drying out the delicate fish.

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