Sheet Pan Salmon and Veggies is an easy and delicious dinner recipe pairing Dijon, brown sugar, and chipotle-rubbed baked salmon with roasted fingerling potatoes, sweet burst cherry tomatoes, savory asparagus, and thyme. It's a perfect sheet pan recipe for a weeknight!
Why You'll Love Sheet Pan Salmon with Vegetables
If you're looking for a quick, easy sheet pan dinner that is both delicious and healthy, this salmon recipe checks all the boxes.
With just one pan, you have a complete meal that's perfect for busy weeknights. The earthy roasted potatoes, savory asparagus, and sweet tomatoes complement the tender salmon coated in a sweet, savory, and lightly spicy rub.
Plus, sheet pan meals require minimal clean-up, which is always a good thing in my book. Not only is this recipe tasty, but it's also nutrient-dense, making it an excellent healthy weeknight meal!
If you like this recipe or have any questions, please feel free to leave me a comment or a rating below. I'd love to hear from you!
What You'll Need
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- Salmon Filets (or Fillets) If using frozen, be sure to defrost before cooking.
- Olive Oil You'll need about 2 tablespoons, divided. The quality of the olive oil doesn't matter so much here, as the other flavors will be more prevalent.
- Dijon Mustard
- Sugar Brown sugar is nice, but I've made this with regular sugar, too, and it turned out great.
- Chipotle Powder This is great if you like a little kick with your smokiness. If spice isn't your thing, try some paprika in its place!
- Garlic Powder
- Asparagus My preference is for the slightly thicker stalks as they roast better.
- Cherry Tomatoes You can also use grape tomatoes here.
- Fingerling Potatoes I've made this with halved or quartered baby potatoes, too, and it works well.
- Thyme I like using fresh thyme, but a bit of dried thyme would work just fine.
- Salt My preference is always kosher salt.
How to Make Sheet Pan Salmon and Vegetables
Step One Preheat oven to 425 degrees Fahrenheit. Line your sheet pan with foil or parchment paper.
Step Two Slice your fingerling potatoes into halves, or thirds for particularly large potatoes. Very small potatoes can be left whole.
Step Three Add the potatoes, olive oil, thyme, salt, pepper, and half of the garlic powder to a bowl and stir to coat well.
Step Four Place the potatoes and thyme on the lined baking sheet. Place it in the oven and bake for 15 minutes.
Step Five Add the tomatoes and asparagus to a bowl, drizzle with olive oil, and sprinkle with garlic powder, salt, and pepper.
Step Six Season the salmon with salt and pepper.
Step Seven Mix the Dijon mustard, sugar, and chipotle powder together. Then, brush the fish with the mixture.
Step Eight Remove the sheet pan from the oven.
Step Nine Push the potatoes to one side of the pan and fill the remaining area with the asparagus and tomatoes, leaving room for the salmon.
Step Ten Arrange salmon on the sheet tray.
Step Eleven Bake for another 12 to 15 minutes depending on the thickness of your salmon.
Step Twelve Remove from the oven and allow it to cool for a moment, then serve!
Instant-Read Thermometer - This is by far my favorite instant-read thermometer! I use it all of the time.
Frequently Asked Questions (FAQs)
When pan-searing salmon, keeping the skin on is a great idea. It adds flavor and texture to the finished dish. When baking salmon, I prefer to remove the skin. In this recipe, it can become a bit soggy from the moisture of the vegetables.
Some of the most popular choices for vegetable pairings include asparagus, cherry tomatoes, and summery vegetables like zucchini or yellow squash. Salmon is super versatile, though, and pairs well with really any vegetable I can think of.
Potatoes! Roasted, pan-fried, boiled, or mashed potatoes are all excellent choices to eat with salmon. You could also try quinoa, farro, pasta, polenta, or couscous.
Salmon has protein and healthy fats, and is shown to reduce high blood pressure connected to heart disease. For more information on the health benefits of salmon, click the linked text.
Lemon For a more simple, classic salmon flavor, you can opt for lemon slices in place of the Dijon, brown sugar, and chipotle powder.
Different Vegetables So many fresh veggies would go well in this dish, so try what you have on hand. Greens beans would be fantastic, as would bell peppers, broccoli or broccolini, Brussels sprouts, and many others.
Different Potatoes Try cubed sweet potatoes or halved baby potatoes in place of fingerling potatoes.
Large Salmon Fillet You can use one large piece of salmon in place of smaller fillets.
How to Store Leftover Sheet Pan Veggies and Salmon
Fridge Store leftovers in an airtight container in the fridge for 3 to 4 days.
Freezer I don't recommend freezing this recipe, as the texture of the vegetables will be a bit mushy when defrosted. For more information, check out this post: Can You Freeze Roasted Vegetables?
Reheating Reheat the salmon, potatoes, and veggies on a sheet tray at 275 degrees F for about 15 minutes, or until warmed through. You can also reheat them in the microwave, but the potatoes will not maintain any crispiness.
- I recommend using a full sheet pan here, as opposed to a half sheet pan, which is what you likely use most often. It's not necessary, but it will allow a bit more room for things to cook, giving the roasted potatoes a chance to brown and crisp instead of steaming.
- When reheating in the microwave, watch for splatter! One of my favorite kitchen items is this splatter guard which I toss in the dishwasher after use so I don't have to constantly wipe down the microwave.
- An oven thermometer is a tool I highly recommend. Ovens can be off by 100 degrees or more, displaying a temperature of 425 F when in reality it is 325 or less. A reliable oven thermometer will give you an accurate reading of the temperature in your oven every time.
How to Serve this Salmon and Veggies Recipe
This salmon sheet pan dinner is definitely a full meal on its own, but if you'd like to fill out your table with some other sides, here are a few options!
Bread Everyone loves bread with dinner! Try out these dinner rolls.
Condiments This would be lovely with a little extra spice, like a bit of Pineapple Habanero Sauce (which I think belongs on just about everything). This would also be great with a dollop of Almond Pesto or a bit of Honey Jalapeño Vinaigrette.
More Salmon Dishes to Try
Sheet Pan Salmon and Veggies
- 1.5 pounds fingerling potatoes or baby potatoes
- 2 tablespoons olive oil divided
- 5 sprigs thyme or ½ teaspoon dried thyme
- ½ teaspoon garlic powder or more to taste
- 2 salmon filets 8 ounces each
- 1 tablespoon Dijon mustard
- ½ tablespoon sugar brown or cane
- ½ teaspoon chipotle powder or paprika
- 1 bunch asparagus
- 1 pint cherry tomatoes or grape tomatoes
- kosher salt to taste
- black pepper to taste
- Preheat oven to 425 degrees Fahrenheit. Line your sheet pan with foil or parchment paper.
- Slice your fingerling potatoes into halves, or thirds for particularly large potatoes. Very small potatoes can be left whole.
- Add the potatoes, 1 tablespoon olive oil, thyme, salt, pepper, and ¼ teaspoon garlic powder to a bowl and stir to coat well.
- Place the potatoes and thyme on the lined baking sheet. Place it in the oven and bake for 15 minutes.
- Trim the asparagus, then add the tomatoes and asparagus to a bowl, drizzle with 1 tablespoon olive oil, and sprinkle with ¼ teaspoon garlic powder, salt, and pepper.
- Season the salmon with salt and pepper.
- Mix the Dijon mustard, sugar, and chipotle powder together. Then, brush the salmon with the mixture.
- Remove the sheet pan from the oven.
- Push the potatoes to one side of the pan and fill the remaining area with the asparagus, tomatoes, and salmon.
- Bake for another 12 to 15 minutes depending on the thickness of your salmon. You want it to reach an internal temperature of 125 degrees Fahrenheit.
- Remove from the oven and serve.
- I prefer to remove the skin from the salmon in this recipe, either before or after cooking. It won't become crispy due to the moisture in the vegetables.
- I recommend using a full sheet pan here, as opposed to a half sheet pan, to allow the potatoes room to brown and crisp a bit.
- An oven thermometer is a tool I highly recommend. Ovens can provide readings that are off by 100 degrees or more. Having a reliable oven thermometer will always tell you the true temperature you're working with.
- If you have a larger appetite, you can add an extra fillet of salmon to your sheet pan meal or serve it with some dinner rolls or salad.
- Fridge Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezer I don't recommend freezing this recipe, as the texture of the vegetables will be a bit mushy when defrosted.
- Reheating Reheat the salmon, potatoes, and veggies on a sheet tray at 275 degrees F for about 15 minutes, or until warmed through. You can also reheat them in the microwave, but the potatoes will not maintain any crispiness.