This sheet pan dinner of Salmon and Roasted Veggies is another tasty recipe in my Simple Suppers Series. It comes together in about an hour and features Brussel Sprouts, colorful bell peppers, and onions that get roasted until they are tender then topped with a marinated salmon filets. Tasty and healthy all combined into one easy recipe!
Another Delicious Sheet Pan Dinner Ready in Under and Hour!
Hello friends, today I’m sharing my second yummy Sheet Pan Dinner recipe here on the blog. The first one I published here was my Roasted Chicken Thighs & Vegetables back in June of 2019.
So if you haven’t tried that one or checked it out I highly recommend you do after reading over this delicious recipe. You’ll be glad you did!
The best part of these two sheet pan recipes boils down to the fact that they are so easy. They are both “one-pan” meals that feed your hungry crowd in under an hour with easy clean up! You really can’t beat recipes like these two.
My latest Salmon and Veggie Sheet Pan Dinner is a great option for those looking to add more fish into your diet, or our Orthodox Christians and Catholic friends looking for Lent or Nativity Fast recipes.
I know you’ll all agree with me that you can never have too many quick recipes in your collection. Especially those that are both delicious and healthy, right?
Which Veggies Work Best in Sheet Pan Meals?
As with any sheet pan meal this is a recipe that is really simple to adapt to your tastes. Perhaps you don’t like some of the options I have listed in the recipe card, then you can totally choose from some of the veggies I have listed below.
Of course depending on what you choose your cooking times may vary from my recipes since obviously if you go with potatoes they will need more cooking time than if you choose asparagus or cherry tomatoes.
Check out this list of veggies that lend themselves well to roasting. If you are watching carbs, you can add the more starchier choices like potatoes or winter squashes but if you are going to lower carb like I was here you can stick to non starchy veggies.
Best Veggies for Roasting:
- green or colorful bell peppers
- cherry tomatoes have wonderful flavor when roasted
- root veggies like potatoes, carrots, beets, parsnips, turnips
- winter squash such as butternut and acorn squash
- broccoli and cauliflower
- asparagus or mushrooms also work great for roasting but need much less time in the over compared to others listed
- summer squash like yellow and zucchini
No matter if you can pick your own veggies choices from the list above or if you follow my recipe below in the recipe card you are in for a tasty and filling meal with this dinner!
How Do I Choose and Cook the Salmon of Fish for My Sheet Pan Dinner?
Salmon is a healthy fish packed with nutrition and healthy benefits. It loaded with protein and it is rich in good fats that our body needs. Thankfully we can find salmon in most supermarkets either in the freezer section or the fresh meat section that some stores have. I purchased the salmon picture here at my local Kroger in their butcher department.
I love the wild caught salmon I can find in their seafood section. I know a lot of people love picking up the frozen filets and that would work in this recipe as well, just make sure to thaw them first.
I just prefer to pick mine up as large files and cut them into the sizes I need for this recipe. This way I can really get a good look at the salmon and check the quality. You really want it to have a pretty pink flesh color and if the fish is fresh and perfect it will not have a strong fishy smell.
Once you have your salmon, the first step of cooking the salmon is to marinate the fish with the delicious marinade that I have listed in the recipe card. This is a very simple marinade but it does add some great flavor to the salmon.
HOW LONG TO BAKE SALMON AND AT WHAT TEMPERATURE?
For perfectly cooked and baked salmon will depend on two important factors, temperature of the oven and length of time you bake the salmon!
Fish is something that dries out quickly if over cooked so it is important to follow proper cooking techniques to prevent that. Again, it is not a tasty place of food if the salmon is dry as cardboard!
So, based on some recommendations I’ve seen on line here are the temperatures and times I’d recommend. These are the recommended times that I found while researching the best ways to cook salmon.
- 400F for 12 minutes.
- 425F for 10 minutes.
- 450F for 8 minutes.
The salmon fish will turn out tender, moist, juicy, and full of flavor if you follow these times. Keep in mind this will vary depending on how tick your salmon filets are. Mine baked at 425 for about 8 minutes and were delicious.
Here Are Some Cooking Tips for Making This Salmon and Veggie Sheet Pan Dinner!
- Having the oven temperature at a higher degree will help with getting a good roast on the veggies. The crispy brown edges give some yummy flavor. The key to roasting things at high temperatures is to watch it carefully to make sure it doesn’t burn.
- Want an even easier clean up? You can line your baking sheet with parchment paper.
- Mix up the marinade for the fish first before you start chopping your veggies. This will give the flavors time to blend well together before you apply it to the salmon.
- Brush the salmon with the marinade then seasoning with any other seasonings you desire. This will help the spices to stick better to the fish. But don’t over do it because there is already some great flavor in the marinade.
- While your veggies are roasting brush each piece of salmon liberally with the marinate and let them sit while you cook the veggies. This will be plenty of time for the salmon to soak up the flavors before you lay it on top of the veggies to cook that last 7-10 minutes.
- Watch the salmon carefully to avoid over cooking. See the temperature and time recommendations in the post above under the How to Bake Salmon.
Salmon and Roasted Veggies is another tasty recipe in my Simple Suppers Series. It comes together in about an hour and features Brussel Sprouts, colorful bell peppers, and onions that get roasted until they are tender then topped with a marinated salmon filets. Tasty and Healthy all combined into one easy recipe!
Marinade for Salmon
- 3 Tablespoons of Fresh Lemon Juice
- 2 Tablespoons Fresh Dill, chopped
- 1 Tablespoon Fresh Garlic, crushed or finely chopped
- 1 Tablespoon of Avocado Oil
- Salt and Pepper to Taste
Fish and Veggies
- 6-8 fresh Salmon filets (or frozen, thawed)
- 2 pounds Brussel Sprouts
- 2 Tablespoons of Coconut Oil
- 1 large Red Bell Pepper
- 1 large Orange Bell Pepper
- 1 large Yellow Bell Pepper
- 1 Large Red Onion
- Salt and Pepper to Taste
- Preheat the oven to 425 degrees.
- Mix all the marinade ingredients into a bowl and combine well.
- To prepare your veggies wash and chop all the peppers, the onion, and the Brussel Sprouts. I like to just cut my sprouts in half unless they are really large. Try to get the peppers and onions close to the same size so they cook evenly.
- Put the veggies on the baking sheet and toss them in the 2 tablespoons of coconut oil along with the salt and pepper.
- After tossing the veggies spready them out evenly and place them in the preheated 425 degree oven and roast for 40 minutes. I recommend taking them out at the 20 minute mark and stirring them a bit then baking the additional 20 minutes. If they are getting tender enough for your liking you can adjust the cooking time.
- While the veggies are baking brush each piece of salmon with some of the marinade and let stand until the 40 minutes is up.
- Lastly, remove the veggies from the oven at the 40 minute mark and place the marinated salmon filets over the top of the veggies and return the baking sheet back to the oven and cook for an additional 7-9 minutes depending on how thick your salmon is. My filets picture in this recipe cooked for about 8 minutes
- Serve warm with a homemade tarter sauce or with a fresh squeeze of lemon.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!