Sheet Pan Salmon (with Veggies!)
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Sheet Pan Salmon is a welcome change from the usual chicken recipes and a delicious way to get your family eating healthier! All you need are some fresh veggies, garlic, and Italian seasoning to put together a flavorful meal in minutes. Great for leftovers or lunches too!
Sheet Pan Salmon
I recently realized I don’t have too many fish recipes on the site. Shrimp, sure, but definitely not enough fresh filet options!
While I love classic fish and chips, I sometimes crave something a little less heavy.
But I don’t always want to set up the smoker — especially when it’s dreary out there — so a sheet pan salmon recipe was in order.
Roasted salmon has so much flavor, getting perfectly crispy on the outside while staying tender, juicy, and flaky in the center.
All you need to do is toss a few veggies like Brussels sprouts and onions on the pan to make a simple, delicious meal!
Ingredient Notes and Substitutions
- Salmon – Look for fresh, skin-on filets that are firm to the touch and pink or orange in color.
It shouldn’t actually smell overly fishy — and definitely don’t grab anything that smells foul or looks grayish!
You can also make this salmon sheet pan recipe with frozen filets as long as they are thawed first. - Brussels Sprouts – These mini cabbages are so tasty when roasted in the oven! The inside becomes tender while the outer leaves get crispy and slightly charred.
Look for firm sprouts with vibrant green leaves. You may find them loose in bins or sold on the stalk.
Either way, remove any damaged outer leaves before trimming and washing. - Red Onion – Becomes sweeter and slightly caramelized when roasted. You can swap in another type of onion or shallots if you prefer.
- Olive Oil – Adds rich flavor and helps sheet pan salmon and veggies crisp up nicely. Avocado oil is a great substitute.
- Seasonings – Mince fresh garlic cloves for the best flavor and aroma, then combine them with Italian seasoning, salt, and pepper in the oil.
Tips and Tricks to Make the Perfect Salmon Sheet Pan Dinner
- Roast the vegetables first.
The sprouts especially take much longer to roast, so you’ll want to get those started while you prep the fish.
Start Brussels sprouts cut-side down on the pan, then give everything a stir after the first round of baking.
- Pat the salmon dry before seasoning.
This will help the seasoning stick better to the surface and also make it easier for the top of the fish to crisp.
- Get creative with flavors and seasonings.
While I kept things simple with garlic and Italian seasoning, there are so many ways to make sheet pan salmon extra delicious!
Swap the Italian seasoning with dried oregano and add some lemon juice and Dijon mustard, or whip up a quick teriyaki sauce and spoon it over the filets for an Asian-inspired meal.
This honey garlic sauce would be just as delish, and for a sweeter (and extra caramelized) take, simply drizzle the fish with oil and sprinkle brown sugar on top!
Prep Ahead
- Wash, trim, and halve Brussels sprouts
- Slice onion into wedges
- Mince garlic
Kitchen Tools You Will Need
- Sheet Pan – Behind every one pan meal is a good sheet pan. This is the one I use!
- Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily. Line your baking sheet for easy cleanup!
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
Serving Suggestions
Garnish your salmon sheet pan dinner with chopped parsley and lemon slices for even more freshness and flavor.
While filling enough on its own, this dish is also great with steamed rice, crispy potato stacks, or baked sweet potatoes. I also love pairing it with a big green salad in the summertime!
Storing and Reheating Sheet Pan Salmon and Veggies
Allow any leftovers to cool, then transfer to an airtight container and refrigerate for 3-4 days.
Roasted salmon can also be frozen for up to 2 months. Wrap it tightly in plastic wrap or foil, then store in a freezer-safe Ziploc or container.
While you can certainly use the microwave to warm leftovers in a pinch, it’s not the best option.
It’s really easy to dry out the fish before it heats through, and the Brussels sprouts won’t heat evenly either.
Reheat sheet pan salmon and veggies in the oven for 10-15 minutes at 350°F. This helps keep the fish moist and gets the vegetables crisp again.
Salmon Sheet Pan Recipe FAQ
Yes! Not only does it keep the filet from drying out, but the oils in the skin add loads of flavor.
It’s also much easier to remove after the fish has cooked — simply slide a spatula between the skin and the flesh.
But because the skin stays on the bottom side of the filet, you can flake the fish right off the surface as you eat too.
You’ll notice the flesh change from deep pink or orange and slightly translucent to a lighter, opaque shade. The white lines will also become more pronounced.
The filet should flake easily when you insert a fork and twist. To be safe, you can always test the internal temperature with a kitchen thermometer — it should read 145°F when the fish is cooked through.
If your salmon sheet pan dinner looks about done but isn’t as charred as you’d like, switch on the broiler for 1-2 minutes before removing the pan. Everything will get a little extra caramelization but you won’t risk the fish drying out from overbaking.
Aside from the Brussels sprouts and onions in this recipe, you can toss in broccoli, sweet potatoes, bell peppers, asparagus, and more!
Be sure to cut everything to similar sizes and adjust the cooking time as needed, especially for root vegetables. This salmon sheet pan recipe is a great way to clean out your crisper drawer.
Enjoy!
With love, from our simple kitchen to yours.
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Sheet Pan Salmon (with Veggies!)
Ingredients
- 1 pound Brussels sprouts, ends trimmed off and halved
- 1 medium red onion, sliced into wedges
- 4 tablespoons olive oil, divided
- salt and freshly cracked pepper
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 4 6 oz each salmon filets
- Chopped fresh parsley, for garnish, optional
Instructions
- Preheat oven to 425°F.
- Place Brussels sprouts and onions on a large sheet pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste. Toss to coat.
- Spread out in an even layer and turn Brussels sprouts cut side down for perfect roasting. Bake for about 15-18 minutes, or until vegetables are tender.
- While vegetables are roasting, prepare the seasoning mixture for the salmon. In a small bowl, mix together 2 tablespoons olive oil, minced garlic, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
- Carefully remove pan from the oven. Give the vegetables a stir and nestle the salmon in the center of the pan in between the vegetables. Spoon the seasoning mixture over the salmon, spreading it evenly with the back of the spoon. Make sure each fillet is well coated with the mixture.
- Bake for another 10-15 minutes, or until salmon is cooked through and the vegetables are caramelized. If desired, you can broil for 1-2 minutes for a crispy top. Garnish with chopped parsley and lemon slices, if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2025
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