Some nights you need a dinner that is quick and easy, nourishing, and bursting with deliciousness! Something that tastes like you spent hours preparing it – but you know better! This flavorful sheet pan salmon recipe is the perfect example. 

The popularity of sheet pan meals is no surprise. Line the pan, preheat the oven, prep the ingredients, put it all on the pan, and in the oven it goes. 

The key to a perfect sheet pan meal is pairing ingredients that play nice in the sandbox (or sheet pan 🙂) together! 

A couple of nice and thick salmon fillets, small red potatoes, and broccoli flowerets come together in a beautifully roasted combination. Now, how pretty is this?

Let’s dive in and discover how easy it is to create this simple, flavorful meal that supports your health and leaves you plenty of time to enjoy the things you love!

What You Will Need to Make It

Salmon

The star of the meal! You can use either wild-caught or farm-raised salmon. Both are great sources of nutrition. Farm-raised salmon tends to be higher in fat and as a result higher in that heart and brain-healthy omega-3s but wild-caught salmon is a bit higher in protein, vitamin D, and vitamin B12.  

From a sustainability perspective, it depends a bit on the type of salmon (yes, there are many different species of salmon) and where it is caught. I tend to check with the Marine Stewardship Council (MSC) for the best, and most objective information on sustainability and they certify wild fisheries which have sustainable practices. Just look for their blue fish logo on packages or the fish counter.

Farm-raised salmon is the most widely available type of salmon in grocery stores. You may see it labeled “Atlantic Salmon” as most salmon from the Atlantic Ocean are farm-raised. While farm-raised seafood has gotten a bad rap over the years, these fisheries are highly regulated and monitored. However, to be sure your fish is from a quality farm, look for the ASC (Aquaculture Stewardship Council) logo (the green fish label). 

Broccoli

Broccoli flowers from about a ½ bunch of broccoli are just enough for 2 people. Tossed with a little olive oil, they roast beautifully in the oven and turn a little sweeter as the sugar in the broccoli is released and carmelizes. 

Red Potatoes

Baby red potatoes cut either in half or quarters depending on the size are perfect for this dish. You could also use Yukon Gold if you don’t have red potatoes. The trick is to cut them so they are about an inch to an inch and a half in size so they cook evenly. 

Red Onion

Think red onions are bitter? Think again! Roasting onions brings out their beautiful sweet flavor, and adds a gorgeous pop of color to your plate. I used ½ a red onion for this recipe.

Dill 

Dill is a classic seasoning for fish, bringing a nice freshness to the salmon. I added some chopped fresh dill to the top of the salmon before cooking to infuse it with a little flavor and then added more just before serving so the flavor would pop with that first bite.

Lemon

A couple of lemon slices in the oven and a wedge of lemon to squeeze over the salmon and broccoli just before serving adds a burst of fresh flavor. 

Olive Oil

Toss the veggies with a bit of olive oil before placing them on the pan. This helps the seasoning stick to the veggies when cooking. You can also brush the fish with some oil before placing it in the oven – this will help with browning.

How to Make Sheet Pan Salmon

This is a really quick recipe to pull together. You’ll spend most of your time prepping the ingredients. Here’s what to do:

Step 1 – Prep the Ingredients and Pan

First, preheat your oven and line a sheet pan with either aluminum foil or parchment paper. Don’t skip lining the pan – it makes clean-up so easy!

Then toss the potatoes, broccoli, and onions with a bit of olive oil and salt and pepper.

Place the salmon fillets in the center of the pan and surround them with the potatoes, onions, and broccoli. 

Add a bit of chopped dill on top of the salmon and some lemon slices on the side. 

Step 2 – Roast Everything Together

You’re ready to go! Place the sheet pan in the oven to roast, pour yourself a glass of wine, and relax. In about 20 minutes you’ll be sitting down for a wonderful dinner.

Variations

You can easily mix and match ingredients when making this recipe. The only thing to watch is to cut all the vegetables into similar-sized pieces so they cook evenly. 

• In place of broccoli swap in cauliflower, brussels sprouts, carrots, or asparagus.
• Yukon Gold or fingerling potatoes are perfect for roasting and can replace baby red potatoes.
• Use sweet potatoes or butternut squash chunks instead of red potatoes.

Storage Tips

While best eaten right from the oven, you can make some extra and store it in the refrigerator. It will last for a day or two.

You can freeze this as well. I suggest freezing each of the vegetables separately and separate from the salmon. When you are ready to eat them, place everything on a sheet pan and reheat in the oven!

Other Recipes You’ll Love

Love seafood? Here are a few other recipes I think you’ll love.

Oven Roasted Cedar Plank Salmon

Cod En Papillote (Cod in Parchment Paper)

Poached Flounder in a Lemon Butter Sauce