Name: Sheet Pan Salmon: Easy Recipes & Perfect Cooking Times
Prep time: 15 min
Cook time: 27 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 1.5 - 2 pounds salmon fillet, skin on or off; 1 pound Brussels sprouts, trimmed and halved; 1 red bell pepper, seeded and chopped into 1-inch pieces; 1 yellow bell pepper, seeded and chopped into 1-inch pieces; 1 red onion, cut into wedges; 4 cloves garlic, minced; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper to taste; Lemon wedges, for serving (optional); Fresh parsley, chopped, for garnish (optional)

Sheet Pan Salmon: Dinner doesn't get much easier, or healthier, than this! Imagine perfectly flaky salmon, roasted alongside vibrant, tender vegetables, all on a single pan. No mountains of dishes, just a delicious and nutritious meal ready in under 30 minutes. Sounds too good to be true? It's not! This simple method unlocks a world of flavor and convenience, making it a weeknight staple you'll turn to again and again.

While the concept of roasting fish with vegetables is hardly new, its modern resurgence speaks to our desire for quick, healthy, and flavorful meals. Cultures around the world have long embraced the simplicity of cooking fish with seasonal produce, often relying on the natural flavors of the ingredients to shine. Think of Mediterranean-inspired preparations with lemon, herbs, and olives, or Asian-influenced versions with ginger, soy sauce, and sesame oil. The beauty of sheet pan salmon lies in its adaptability – you can customize it to suit your own tastes and dietary preferences.

But why is this dish so beloved? It's the perfect trifecta of taste, texture, and convenience. The salmon, when cooked properly, boasts a delicate, melt-in-your-mouth texture and a rich, savory flavor. The roasted vegetables offer a delightful contrast, with their slightly caramelized edges and tender interiors. And, of course, the minimal cleanup is a major selling point for busy weeknights. So, ditch the takeout menu and embrace the ease and deliciousness of sheet pan salmon. You won't regret it!

Ingredients:

1.5 - 2 pounds salmon fillet, skin on or off (your preference!)
1 pound Brussels sprouts, trimmed and halved
1 red bell pepper, seeded and chopped into 1-inch pieces
1 yellow bell pepper, seeded and chopped into 1-inch pieces
1 red onion, cut into wedges
4 cloves garlic, minced
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Lemon wedges, for serving (optional)
Fresh parsley, chopped, for garnish (optional)

Preparing the Vegetables:

Okay, let's get started! First things first, we need to prep our veggies. This is a super important step because we want everything to cook evenly on the sheet pan. Nobody wants crunchy Brussels sprouts and overcooked peppers!

Preheat your oven to 400°F (200°C). This is crucial! A hot oven ensures that the vegetables roast properly and the salmon cooks through without drying out.
Prepare the Brussels sprouts: Trim the ends of the Brussels sprouts and halve them. If some of the sprouts are particularly large, you might even quarter them to ensure they cook at the same rate as the smaller ones. Place them in a large bowl.
Prepare the bell peppers: Remove the seeds and membranes from the red and yellow bell peppers. Chop them into roughly 1-inch pieces. We want them to be a good size so they don't get too soft during roasting. Add them to the bowl with the Brussels sprouts.
Prepare the red onion: Cut the red onion into wedges. Don't make them too thin, or they'll burn. Add them to the bowl with the other vegetables.
Mince the garlic: Mince the garlic cloves finely. You can use a garlic press if you have one, or just chop them with a knife. Add the minced garlic to the bowl.

Seasoning the Vegetables:

Now for the flavor! We're going to toss the vegetables with olive oil, herbs, and spices to give them a delicious roasted flavor.

Add olive oil: Drizzle the 1/4 cup of olive oil over the vegetables in the bowl. Make sure to coat everything evenly. Olive oil helps the vegetables roast beautifully and adds a rich flavor.
Add herbs and spices: Sprinkle the dried thyme, dried rosemary, and smoked paprika over the vegetables. These herbs and spices will infuse the vegetables with a wonderful aroma and flavor.
Season with salt and pepper: Season generously with salt and freshly ground black pepper. Don't be shy! Salt and pepper are essential for bringing out the natural flavors of the vegetables.
Toss everything together: Use your hands (or a large spoon) to toss the vegetables, olive oil, herbs, and spices together until everything is evenly coated. Make sure the garlic is distributed throughout the mixture.

Preparing the Salmon:

While the vegetables are roasting, we'll get the salmon ready. This is a quick and easy step, but it's important to season the salmon well so it's flavorful and delicious.

Pat the salmon dry: Pat the salmon fillet dry with paper towels. This helps the salmon to sear properly and prevents it from steaming in the oven.
Prepare the lemon-Dijon mixture: In a small bowl, whisk together the lemon juice and Dijon mustard. This mixture will add a bright and tangy flavor to the salmon.
Season the salmon: Brush the lemon-Dijon mixture over the top of the salmon fillet. Then, season generously with salt and freshly ground black pepper.

Roasting the Vegetables:

The vegetables need a head start in the oven, as they take longer to cook than the salmon. This ensures that everything is perfectly cooked at the same time.

Spread the vegetables on a sheet pan: Spread the seasoned vegetables in a single layer on a large sheet pan. Make sure they're not overcrowded, or they'll steam instead of roast. If necessary, use two sheet pans.
Roast the vegetables: Place the sheet pan in the preheated oven and roast for 15 minutes. This will give the vegetables a head start and allow them to soften slightly.

Adding the Salmon and Finishing the Dish:

Now it's time to add the salmon to the sheet pan and finish cooking everything together. This is where the magic happens!

Remove the sheet pan from the oven: Carefully remove the sheet pan from the oven after the vegetables have roasted for 15 minutes.
Place the salmon on the sheet pan: Place the salmon fillet on the sheet pan alongside the vegetables. Make sure there's enough space between the salmon and the vegetables so that everything can cook evenly.
Return the sheet pan to the oven: Return the sheet pan to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of the salmon fillet.
Check for doneness: To check if the salmon is done, insert a fork into the thickest part of the fillet and gently twist. If the salmon flakes easily, it's ready. You can also use a meat thermometer to check the internal temperature. The salmon should reach an internal temperature of 145°F (63°C).

Serving:

The final step is to serve your delicious sheet pan salmon and roasted vegetables. Here are a few tips for serving:

Let the salmon rest: Let the salmon rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fillet.
Garnish (optional): Garnish with fresh chopped parsley and lemon wedges. The parsley adds a pop of color and freshness, while the lemon wedges provide a burst of citrus flavor.
Serve immediately: Serve the sheet pan salmon and roasted vegetables immediately. They're best enjoyed hot and fresh from the oven.
Serving suggestions: Serve the sheet pan salmon and roasted vegetables as a complete meal. You can also serve it with a side of quinoa, rice, or couscous.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

Use different vegetables: Feel free to use different vegetables, such as broccoli, asparagus, carrots, or sweet potatoes. Just be sure to adjust the cooking time accordingly.
Add different herbs and spices: Experiment with different herbs and spices, such as dill, oregano, garlic powder, or onion powder.
Use different types of salmon: You can use different types of salmon, such as sockeye, coho, or king salmon.
Add a glaze: For a sweeter flavor, you can add a glaze to the salmon during the last few minutes of cooking. Try a honey-mustard glaze or a maple-soy glaze.
Make it spicy: Add a pinch of red pepper flakes to the vegetables for a little bit of heat.
Add cherry tomatoes: Toss in some cherry tomatoes during the last 10 minutes of roasting for a burst of sweetness.

Enjoy your delicious and healthy Sheet Pan Salmon!

Conclusion:

This Sheet Pan Salmon recipe isn't just another weeknight dinner; it's a flavor explosion waiting to happen, and trust me, you absolutely need it in your repertoire. We've talked about the ease, the speed, and the incredible taste, but let's recap why this is a must-try. First, it's a complete meal on one pan, meaning minimal cleanup. Who doesn't love that? Second, it's incredibly versatile. You can swap out the vegetables based on what's in season or what you have on hand. Asparagus, broccoli, bell peppers – the possibilities are endless! Third, and perhaps most importantly, it's healthy and delicious. The salmon cooks to flaky perfection, infused with the bright flavors of lemon and herbs, while the vegetables roast to tender, slightly caramelized goodness. It’s a win-win! But the fun doesn't stop there! Let's talk serving suggestions and variations to truly make this Sheet Pan Salmon your own. For a simple and satisfying meal, serve it as is, straight from the pan. A dollop of Greek yogurt or a squeeze of extra lemon juice adds a lovely finishing touch. Alternatively, you can flake the salmon and toss it with pasta for a quick and flavorful salmon pasta dish. Imagine it with a light cream sauce and some fresh dill – divine! Looking for something a bit more adventurous? Try adding a sprinkle of chili flakes for a touch of heat, or a drizzle of honey for a hint of sweetness. You could even experiment with different spice blends. A Mediterranean blend with oregano, thyme, and rosemary would be fantastic, or a Cajun blend for a spicier kick. And don't forget about the sides! While the vegetables roasted alongside the salmon are delicious on their own, you can also serve it with a side of quinoa, brown rice, or couscous for a more substantial meal. A simple green salad would also be a refreshing complement.

Ready to take your Sheet Pan Salmon to the next level?

Consider these variations: * Sheet Pan Salmon with Roasted Potatoes and Rosemary: Swap out some of the vegetables for cubed potatoes and add fresh rosemary sprigs to the pan. The potatoes will roast to crispy perfection, infused with the earthy aroma of rosemary. * Sheet Pan Salmon with Asparagus and Lemon-Dill Sauce: Use asparagus as your primary vegetable and serve the salmon with a creamy lemon-dill sauce. This is a light and elegant dish perfect for a spring dinner. * Sheet Pan Salmon with Mediterranean Vegetables and Feta: Use a mix of Mediterranean vegetables like zucchini, eggplant, and bell peppers, and sprinkle crumbled feta cheese over the salmon and vegetables before serving. I'm so excited for you to try this recipe! It's truly a game-changer for busy weeknights, and I know you're going to love it as much as I do. The beauty of this recipe is its adaptability. Feel free to experiment with different vegetables, herbs, and spices to create your own signature Sheet Pan Salmon masterpiece. So, what are you waiting for? Preheat your oven, grab your sheet pan, and let's get cooking! I can't wait to hear what you think. Once you've tried it, please come back and leave a comment below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Sharing your experiences helps other readers and inspires new culinary adventures. Happy cooking!