Pin A vibrant, nourishing dish featuring flaky roasted salmon paired with caramelized winter root vegetables and hearty greens, all baked together on a single pan for easy preparation and cleanup.
I first made this sheet-pan salmon on a busy weeknight and was amazed at how flavorful and satisfying it turned out despite minimal effort. Cooking everything together not only saves time but also allows the flavors to mingle beautifully.
Ingredients
- Salmon fillets: 4 pieces, skin-on, 6 oz (170 g) each
- Olive oil: 1 tablespoon for salmon, 2 tablespoons for vegetables, 2 teaspoons for greens
- Kosher salt: 1/2 teaspoon for salmon, 1/2 teaspoon for vegetables, pinch for greens
- Freshly ground black pepper: 1/4 teaspoon for salmon, 1/4 teaspoon for vegetables, pinch for greens
- Lemon: 1, thinly sliced, plus extra juice for serving
- Carrots: 2 medium, peeled and cut into 1 inch chunks
- Parsnips: 2, peeled and cut into 1 inch chunks
- Sweet potato: 1 small, peeled and cubed
- Red onion: 1 small, cut into wedges
- Dried thyme or fresh thyme leaves: 1 teaspoon dried or 1 tablespoon fresh
- Baby kale or baby spinach: 4 cups (120 g)
- Lemon juice: 1 teaspoon for greens
Instructions
- Preheat and Prepare Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Toss Vegetables:
- In a large bowl, toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast vegetables for 20 minutes, stirring halfway through.
- Prepare Salmon:
- Pat salmon fillets dry. Rub with 1 tablespoon olive oil and season with salt and pepper.
- Add Salmon to Pan:
- After 20 minutes, remove the baking sheet from the oven. Push vegetables to the edges, creating space in the center for the salmon fillets.
- Top with Lemon:
- Place salmon fillets, skin-side down, in the center of the sheet. Top with lemon slices.
- Roast Salmon and Vegetables:
- Return to oven and roast for another 10–12 minutes, until salmon is just cooked through and vegetables are tender and caramelized.
- Toss Greens:
- While salmon cooks, toss greens with olive oil, lemon juice, salt, and pepper.
- Wilt Greens:
- Remove baking sheet from oven. Scatter greens over the hot vegetables and salmon. Let wilt for 2 minutes before serving.
- Serve:
- Serve salmon fillets with roasted vegetables and wilted greens. Squeeze extra fresh lemon juice over the top, if desired.
Pin This meal has become a family favorite during the colder months. Everyone enjoys piling their plates with the different roasted veggies and sharing laughs at the table while passing the lemon slices around.
Required Tools
Large rimmed baking sheet, parchment paper or foil, large mixing bowl, chefs knife, cutting board
Allergen Information
Contains: Fish (salmon). Double-check packaged ingredients to ensure allergy safety.
Nutritional Information
Per serving: 420 calories, 21 g total fat, 27 g carbohydrates, 31 g protein
Pin This sheet-pan dinner promises comfort and color at your table. A squeeze of fresh lemon right before serving truly brings all the seasonal flavors together.
Recipe Q&A
- → What vegetables complement the salmon best?
Carrots, parsnips, sweet potatoes, and red onions provide sweetness and earthiness that pair well with salmon's flavor.
- → How do you prevent salmon from drying out when roasting?
Pat the salmon dry and brush with olive oil before roasting to maintain moisture and promote even cooking.
- → Can I substitute the greens used in this dish?
Yes, baby kale or spinach are ideal, but other tender greens may be wilted over the hot ingredients as well.
- → What seasonings enhance the vegetables?
Thyme, salt, pepper, and a drizzle of olive oil help caramelize and deepen the flavor of the root vegetables.
- → Is it important to use a single sheet pan for this dish?
Cooking everything together allows flavors to meld and simplifies preparation and cleanup without sacrificing taste.