When you want a wholesome dinner with almost no cleanup, sheet-pan salmon is the answer. Flaky, buttery salmon roasts alongside colorful vegetables on one tray, everything brushed with a simple lemon-garlic-herb glaze. It's elegant, nourishing, and ready in under 30 minutes.
This is the dinner that makes "eating healthy" feel effortless — high in protein and omega-3s, low in dishes.
Why you'll love this recipe
- One pan. Protein and veg roast together; cleanup is a single tray.
- Nourishing. Loaded with protein, fiber, and healthy fats.
- Fast. On the table in under 30 minutes.
Tips for the best results
Give quicker-cooking salmon a head start by roasting denser vegetables (like potatoes or carrots) for 10 minutes first, then adding the fish. Pat the salmon dry and don't overcook it — pull it at 125-130°F (52-54°C) for moist, just-flaky fillets.
Sheet-Pan Salmon and Vegetables
Flaky lemon-garlic salmon roasted with colorful vegetables on a single sheet pan.
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Ingredients
- 4 salmon fillets (about 6 oz / 170 g each)
- 1 lb (450 g) broccoli florets
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 lemon (half juiced, half sliced)
- 1 tsp dried oregano or Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1. Preheat the oven to 400°F (205°C) and line a sheet pan with parchment.
- Step 2. Toss the broccoli and tomatoes with 2 tbsp olive oil, half the garlic, 1/2 tsp salt, and pepper. Spread on the pan and roast 10 minutes.
- Step 3. Meanwhile, pat the salmon dry. Mix the remaining 1 tbsp oil, garlic, lemon juice, oregano, and remaining salt, and brush over the fillets.
- Step 4. Push the vegetables aside, add the salmon to the pan, and top with lemon slices.
- Step 5. Roast 10-12 more minutes until the salmon flakes easily and the vegetables are tender. Serve right away.
Make it your own
Swap broccoli for asparagus, green beans, or bell peppers, and finish with fresh dill or a drizzle of pesto. Add baby potatoes (give them a 15-minute head start) to make it more filling, or sprinkle with chili flakes for heat.
Frequently asked questions
Can I use frozen salmon? Yes — thaw it fully and pat very dry before brushing with the glaze so it roasts rather than steams.
How do I know when salmon is done? It flakes easily with a fork and turns opaque. For moist fillets, pull it at 125-130°F (52-54°C); it carries over a few degrees as it rests.
What should I serve with it? Rice, quinoa, or crusty bread to round it out, though it's satisfying on its own.
