Are you craving a nourishing meal that harmonizes bold flavors and effortless cleanup? This roast vegetables and salmon recipe will dazzle your palate while saving you precious time in the kitchen. The simplicity of tossing everything onto one sheet pan transforms dinnertime into a stress-free experience, and the colorful array of vibrant produce is an added bonus.
Let me introduce you to One-Pan Roasted Salmon with Veggies, a dish where fresh salmon fillets cozy up to seasoned potatoes, zucchini, and peppers for a delicious medley. Savor the succulent fish crowned with a tangy lemon-herb drizzle, complemented by crisp yet tender vegetables. It’s the perfect combination of healthy ingredients and irresistible taste—ready to upgrade your weeknight repertoire.
Table of contents
Reasons to Love the Recipe
- Uncomplicated Preparation: There’s nothing more gratifying than quickly assembling your ingredients and letting your oven do the work. By placing salmon and veggies on one sheet pan, you cut down on fuss and cleanup without sacrificing flavor.
- Balanced and Nourishing: This roast vegetables and salmon dish boasts lean protein, fiber-rich produce, and healthy fats. The synergy of flavors means you’ll relish every bite, while still feeling energized and satisfied.
- Customizable Delight: Add your favorite seasonings or swap in different veggies to tailor this One-Pan Roasted Salmon with Veggies to your personal taste. The flexibility ensures you can adapt the recipe to whatever you have on hand.
I still remember the first time I made this for a friend’s birthday: the compliments kept pouring in!
Ingredients
- 4 salmon fillets (about 6 oz each): Choose high-quality, fresh salmon if possible for maximum flavor and succulence.
- 1 lb baby potatoes, halved: These cook quickly and get crispy edges. Red or Yukon gold potatoes work best.
- 2 cups broccoli florets: Their natural sweetness intensifies when roasted, creating a slight caramelization.
- 1 red bell pepper, sliced: Adds a vibrant color and mild sweetness that complements the salmon.
- 1 zucchini, sliced: A tender veggie that soaks up the seasonings perfectly.
- 2 tablespoons olive oil: Helps crisp up the veggies and keeps the salmon moist.
- 1 teaspoon garlic powder: Imparts a subtle, savory note to both fish and veggies.
- 1 teaspoon smoked paprika: A smoky undertone that harmonizes beautifully with roast vegetables and salmon.
- ½ teaspoon dried thyme: Aromatic herb that infuses every bite with a gentle earthy flavor.
- Salt and black pepper to taste: Essential for enhancing every other ingredient’s natural taste.
For the Lemon Herb Butter:
• 3 tablespoons unsalted butter, melted: A luscious base that ties all the flavors together.
• 1 tablespoon fresh parsley, chopped: Offers a bright, herbaceous touch.
• 1 tablespoon fresh dill, chopped: Adds an unmistakable freshness to your One-Pan Roasted Salmon with Veggies.
• 1 garlic clove, minced: Infuses the butter with a sharp, delicious kick.
• Juice of 1 lemon: Provides zesty brightness and balances the richness of the salmon.
Substitutions
• Salmon: If you prefer a different fish, try cod, trout, or even halibut. They offer a similarly flaky texture while still soaking up the lemon-herb flavors. Adjust the baking time if the fillets are thicker or thinner than salmon.
• Broccoli florets: Cauliflower is a comparable stand-in that roasts beautifully. Alternatively, green beans or asparagus can work for that tender-crisp bite.
• Baby potatoes: Use sweet potatoes for a twist of sweetness, or swap them with parsnips if you crave an earthier undertone. Just note that different root vegetables might alter the overall roasting time.
• Butter: Ghee or a vegan butter alternative can replace regular butter if you’re aiming for a dairy-free adaptation, while still maintaining a creamy drizzle.
If you experiment with these changes, you’ll still get the essence of roast vegetables and salmon while enjoying your own spin on One-Pan Roasted Salmon with Veggies.
How to Make Roasted Salmon with Veggies
Time needed: 50 minutes
Preparing roast vegetables and salmon in a single pan is both effortless and rewarding. Follow these streamlined steps for a mouthwatering meal that’s brimming with savory nuances and vibrant hues, all while keeping kitchen tasks to a minimum.
- Preheat and Prepare Your Pan
Set your oven to 400°F (200°C) and line a large baking sheet with parchment or lightly grease it. This ensures easy cleanup and prevents sticking.
- Season the Potatoes
In a bowl, combine halved baby potatoes with a drizzle of olive oil, garlic powder, smoked paprika, dried thyme, plus a sprinkle of salt and pepper. Toss well, then spread them out on the sheet pan.
- Start Roasting
Slide the potatoes into the oven and roast for about 15 minutes. This jumpstart helps them develop that dreamy crispiness on the outside.
- Add the Remaining Veggies
Next, season your broccoli, bell pepper, and zucchini with another tablespoon of olive oil, salt, and pepper. Add them to the pan with the potatoes, then continue roasting for 10 additional minutes.
- Place the Salmon
Lightly sprinkle the salmon fillets with salt, pepper, and a hint of smoked paprika. Nestle them among the veggies, ensuring each fillet has room to cook. Roast for another 12–15 minutes or until the fish is opaque and flakes easily.
- Finish with Lemon Herb Butter
Whisk melted butter with parsley, dill, garlic, and fresh lemon juice. Drizzle this over the fish and veggies just before serving to transform this meal into a spectacular One-Pan Roasted Salmon with Veggies feast.
Expert Tips to Make It Perfect
• Use Even-Sized Pieces: Cut your vegetables into similar sizes so they roast uniformly and finish at the same time as the salmon.
• Pat the Salmon Dry: Removing excess moisture from the fillets allows for better seasoning adhesion and crisper edges.
• Don’t Overcrowd the Pan: Ensure there’s enough space around each component. If veggies are piled too high, they steam instead of roast.
• Watch for Doneness: Begin checking the salmon around the 12-minute mark; it should flake easily but still be moist inside. This is crucial for achieving a perfect One-Pan Roasted Salmon with Veggies or any roast vegetables and salmon recipe you try.
Roasted Salmon with Veggies Variations
Variety is the spice of cooking, and this roast vegetables and salmon recipe lends itself to tasty creative spins. Experiment with fresh combinations to find your favorite ways to reimagine One-Pan Roasted Salmon with Veggies!
- Herbed Citrus Infusion: Instead of dill and parsley, blend fresh basil and mint into your butter sauce. Enhance this One-Pan Roasted Salmon with Veggies further by adding thin orange slices beneath the salmon for a subtle citrus flair.
- Spicy Mediterranean Twist: For a fiery approach, sprinkle chili flakes over your salmon and vegetables. Swap the broccoli for artichoke hearts and add olives for that classic Mediterranean profile in your roast vegetables and salmon dish.
- Miso-Ginger Marvel: Create a quick miso paste with grated ginger, a dash of soy sauce, and a hint of brown sugar. Spread it lightly over the salmon fillets before roasting, ensuring a savory-sweet glaze that complements the roasted veggies perfectly.
- Southwestern Fusion: Dust your salmon and vegetables with cumin, chipotle powder, and coriander for a smoky, bold twist. Serve it up with a dollop of tangy crema or Greek yogurt, and garnish with chopped cilantro to tie everything together.
How to Store Roasted Salmon with Veggies
• Refrigerate Promptly: After enjoying your meal, let everything cool to room temperature, then store leftover roast vegetables and salmon in airtight containers. Consume within three days for optimum freshness.
• Freeze for Future Meals: If you prefer a longer shelf life, freeze portions of your One-Pan Roasted Salmon with Veggies in a sealed freezer bag or container. They’ll keep well for up to two months.
• Reheat with Care: Gently warm leftovers in the oven at 350°F until hot, or use a microwave at low power to maintain moisture without overcooking.
Conclusion
Embarking on this culinary journey is guaranteed to elevate your dinner routine. With every savory bite of One-Pan Roasted Salmon with Veggies, you’ll discover the perfect balance of taste, nutrition, and convenience. Gather your ingredients, unleash your creativity, and savor the aromas as your meal roasts to perfection. Share your success and encourage friends to try their own variations—nothing beats a crowd-pleasing, feel-good feast that’s as simple as it is scrumptious.
If you’re craving more comfort-food inspiration that’s just as satisfying, make sure to check out my Mouthwatering Chicken with Mushroom Gravy next. It has an irresistibly creamy sauce and tender chicken that’ll elevate your dinner game even further!
PrintIrresistible One-Pan Roasted Salmon with Veggies
This roast vegetables and salmon recipe is a one-pan wonder featuring succulent salmon fillets, crispy potatoes, and a tangy lemon herb butter. It’s perfect for an easy, nourishing weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 3 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 garlic clove, minced
- Juice of 1 lemon
Instructions
- Preheat and Prep: Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
- Toss the Potatoes: Combine halved baby potatoes with olive oil, garlic powder, smoked paprika, dried thyme, plus salt and pepper. Spread onto the sheet pan.
- Roast the Potatoes: Roast for about 15 minutes to start them cooking and develop crisp edges.
- Add Other Veggies: Season broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper. Add to the pan and continue roasting for 10 more minutes.
- Add the Salmon: Season salmon fillets with salt, pepper, and smoked paprika. Nestle among the veggies and roast for 12–15 minutes until flaky.
- Finish with Lemon Butter: Whisk melted butter with parsley, dill, garlic, and lemon juice. Drizzle over the salmon and veggies just before serving.
Notes
- Room-Temperature Fillets: Let salmon rest out of the fridge briefly before cooking to help it roast evenly.
- Check for Doneness: Begin checking salmon at the earliest suggested time so it stays moist.
- Easy Cleanup: Parchment paper prevents sticking and speeds up post-cooking clean-up.
Nutrition
- Serving Size: 6 oz salmon fillet
- Calories: 420 (approx.)
- Sugar: 4 g (approx.)
- Sodium: 550 mg (approx.)
- Fat: 22 g (approx.)
- Saturated Fat: 8 g (approx.)
- Unsaturated Fat: 14 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 27 g (approx.)
- Fiber: 5 g (approx.)
- Protein: 31 g (approx.)
- Cholesterol: 85 mg (approx.)
Common Questions About roast vegetables and salmon
Yes, but make sure to thaw them thoroughly in the refrigerator before seasoning and roasting. Frozen fillets might release extra moisture, so pat them dry to ensure optimal flavor and texture.
What if I don’t have baby potatoes?
You can substitute them with regular potatoes cut into small chunks, sweet potatoes, or even carrot wedges. Adjust the cooking time so the veggies reach the desired tenderness.
The salmon is ready when it flakes easily with a fork and appears opaque in the center. If you have a food thermometer, aim for an internal temperature of 145°F.
Yes, you can prep the vegetables and mix the lemon herb butter beforehand. However, it’s best to roast the salmon shortly before serving to maintain freshness.
Absolutely. Just be aware that dried herbs are more concentrated, so use about one-third of the fresh herb amount to avoid overpowering the dish.
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