Are you looking for a quick and easy dinner that’s both healthy and delicious? Well, you’ve come to the right place! I absolutely love whipping up this Easy Sheet Pan Salmon and Veggies recipe, especially on those busy weeknights when I want something nutritious without spending hours in the kitchen. With just a handful of simple ingredients and minimal cleanup, this dish is perfect for anyone who enjoys wholesome food. Plus, it’s ready in just 30 minutes! If you’re also a fan of easy pasta recipes, you’ll find this salmon dish to be a delightful change of pace.
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for quick family dinners.
- Healthy and packed with nutrients from fresh veggies.
- Minimal cleanup with just one sheet pan to wash!
- Versatile—feel free to swap in your favorite vegetables.
- Great for meal prep or leftovers for lunch the next day.
Ingredients
To make this delightful dish, you’ll need the following ingredients:
- 4 large carrots, chopped
- 2 medium zucchini, chopped
- ½ red onion, sliced
- 1 bunch broccolini, chopped
- 1 small red bell pepper, chopped
- 2 to 3 tablespoons avocado oil, divided
- 1 ¼ teaspoons sea salt, divided
- 1 ½ pounds salmon, cut into personal-sized fillets
- 2 teaspoons garlic powder
- 2 teaspoons paprika
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your Easy Sheet Pan Salmon and Veggies:
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, combine the chopped carrots, zucchini, red onion, broccolini, and red bell pepper.
- Drizzle 1 to 2 tablespoons of avocado oil over the veggies and sprinkle with 1 teaspoon of sea salt. Toss everything together until well coated.
- Push the veggies to the sides of the pan to create space in the center for the salmon.
- Place the salmon fillets in the center of the pan. Drizzle with the remaining avocado oil and season with the remaining sea salt, garlic powder, and paprika.
- Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and let it cool for a few minutes before serving.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your sheet pan dinner turns out perfectly:
- Feel free to mix and match your favorite vegetables! Asparagus, bell peppers, or even sweet potatoes work wonderfully.
- If you like a bit of heat, add some red pepper flakes to the salmon before baking.
- For a zesty twist, squeeze fresh lemon juice over the salmon and veggies just before serving.
- Make sure to cut your veggies into similar sizes for even cooking.
How to Serve
This Easy Sheet Pan Salmon and Veggies is delicious on its own, but you can also serve it with:
- Quinoa or brown rice for a heartier meal.
- A fresh green salad for added crunch.
- Some crusty bread to soak up any delicious juices.
And if you’re in the mood for something sweet afterward, why not try my Moist Chocolate Cake or the Ultimate Chocolate Indulgence Cake? They make the perfect ending to a wholesome meal!
Make Ahead and Storage
This recipe is fantastic for meal prep! You can prepare the veggies and salmon ahead of time and store them in the refrigerator for up to 2 days. Just assemble and bake when you’re ready to eat. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a quick and easy lunch or dinner.
So, there you have it! A delicious, healthy, and quick easy dinner that your whole family will love. I hope you enjoy making this Easy Sheet Pan Salmon and Veggies as much as I do. Happy cooking!
Easy Sheet Pan Salmon and Veggies
Ingredients
Method
- Preheat oven to 400°F (200°C). Toss vegetables with 1 tablespoon of avocado oil, half the salt, garlic powder, and paprika. Spread on a sheet pan.
- Drizzle remaining oil and salt over salmon fillets, season with garlic powder and paprika. Place on the sheet pan with vegetables.
- Bake for 20 minutes until salmon is cooked through and vegetables are tender.
- Serve hot, garnished as desired.