If you’re looking for a weeknight dinner that’s both delicious and impossibly easy, you’re going to love this Sheet Pan Baked Salmon with Vegetables Recipe. I absolutely adore how everything cooks together on a single pan—minimal cleanup, maximum flavor, and a satisfying meal that feels cozy yet healthy. Trust me, once you try this, you’ll see why it quickly became one of my go-to recipes.
Why You’ll Love This Recipe
- Super Simple Preparation: Everything cooks on one pan, which means less time cleaning up and more time enjoying your meal.
- Fresh & Flavorful: The marinade with lemon, garlic, and dill makes the salmon and veggies sing with bright, fresh flavors.
- Balanced & Nutritious: Sweet potatoes, green beans, and salmon come together for a meal rich in protein, veggies, and wholesome carbs.
- Perfect Weeknight Winner: Ready in about 45 minutes, it fits perfectly into busy schedules without sacrificing taste.
Ingredients You’ll Need
The ingredients here are straightforward, but they come together beautifully. Each one plays a role—avocado oil keeps things light yet rich, and fresh dill gives a lovely herbaceous note you won’t want to skip. And a tip: try to pick the freshest salmon you can find; it makes a noticeable difference.
- Avocado oil or olive oil: I prefer avocado oil for its high smoke point and neutral flavor, but olive oil works just fine too.
- Lemon juice: Freshly squeezed is key here for that bright zing—you’ll notice instantly.
- Garlic cloves: Finely minced garlic infuses the marinade with savory depth without overpowering.
- Fresh dill: If you can find fresh dill, use it! Its bright, grassy flavor pairs perfectly with salmon.
- Salt and black pepper: Keep these simple; they’re essential seasoning for both salmon and veggies.
- Salmon fillets: Skin-on or skinless works; I usually buy skin-on for extra flavor and crispy texture if you like it.
- Sweet potato: Thinly sliced so it cooks evenly and gets tender alongside the salmon.
- Fresh green beans: Trimmed and ready to roast—they keep a lovely snap when cooked just right.
- Red onion: Thin slices add a subtle sweetness and slight crunch.
- Lemon slices: These go on top of the salmon for a pretty presentation and extra citrus aroma while baking.
Variations
I love how flexible this Sheet Pan Baked Salmon with Vegetables Recipe is. I often switch up the veggies depending on the season or what’s in my fridge. Feel free to customize it — the more you make it your own, the better it tastes!
- Swap the Veggies: Sometimes I swap green beans for asparagus or zucchini—both roast beautifully and mix well with salmon.
- Spice it Up: Adding a pinch of smoked paprika or chili flakes to the marinade adds a smoky kick my family loves.
- Herb Alternatives: When I’m out of dill, fresh thyme or parsley works well—but dill has that classic salmon vibe you don’t want to lose.
- Make it Gluten-Free: This recipe is naturally gluten-free, so it’s a safe bet for guests with sensitivities.
How to Make Sheet Pan Baked Salmon with Vegetables Recipe
Step 1: Whisk together your zesty marinade
Start by mixing the avocado or olive oil, freshly squeezed lemon juice, minced garlic, diced fresh dill, salt, and pepper in a small bowl. Whisk it all until combined—the aroma of lemon and dill always gives me a little smile. Set aside about two tablespoons for later; you’ll use the rest to marinate the salmon and veggies.
Step 2: Marinate the salmon
Place your salmon fillets skin-side down (if they have skin) in a shallow dish and pour half of the marinade over them. Cover and pop it in the fridge while you prep the vegetables. This quick soak infuses so much flavor into the salmon without overwhelming its natural taste.
Step 3: Prep and roast the sweet potatoes
Thinly slice your sweet potatoes — I prefer using a mandolin if I’m feeling fancy, but a sharp knife works just fine. Lay the slices out on your parchment-lined baking sheet and drizzle with the remaining marinade (not the reserved two tablespoons). Toss gently so all slices get coated, then spread them out evenly. Pop the pan into your preheated oven at 425°F and bake for 10 minutes. This jumpstarts the cooking because sweet potatoes take a bit longer to soften.
Step 4: Add green beans and onion, bake a little more
After ten minutes, pull out the pan and nudge the sweet potatoes to one side. Toss the green beans and red onion slices with the reserved marinade you set aside earlier. Spread them out next to the sweet potatoes in an even layer. Return the pan to the oven and bake for 5 more minutes—this way, the veggies get perfectly tender while keeping their lovely crunch.
Step 5: Nestle in the salmon and finish baking
Pull the pan out once again and make some space in the middle for your marinated salmon fillets. Place the salmon skin-side down if it has skin. Top each fillet with a couple lemon slices and lightly season with salt and pepper. Pop the pan back in the oven for 10-15 minutes—but keep an eye on it. The salmon is done when it flakes easily with a fork and is no longer translucent inside. The sweet potatoes should be tender, and the green beans crisp-tender—absolute perfection.
Step 6: Serve and enjoy
Serve immediately with extra lemon slices for squeezing over top. A sprinkle of fresh herbs or a dash more salt and pepper can really elevate the dish right before eating.
Pro Tips for Making Sheet Pan Baked Salmon with Vegetables Recipe
- Don’t Overcrowd the Pan: Give all your veggies and salmon room to breathe—crowding can lead to steaming rather than roasting.
- Use Thin Slices of Sweet Potato: Thin slices ensure the sweet potatoes cook evenly and quickly alongside the salmon.
- Marinate Mindfully: Marinating the salmon for even just 10-15 minutes makes all the difference, but no need for hours here.
- Watch the Salmon Closely: Bake it just until it flakes easily to avoid dryness—oven temperatures can vary.
How to Serve Sheet Pan Baked Salmon with Vegetables Recipe
Garnishes
I always grab a handful of fresh chopped parsley or dill to sprinkle over the finished dish. It adds a pop of color and that fresh herbal bite that pairs beautifully with the lemony marinade. Sometimes, I also add a small drizzle of good-quality extra virgin olive oil right before serving for that extra silky touch.
Side Dishes
Since this recipe is pretty balanced on its own, I like to keep sides light. A crisp green salad or a simple quinoa pilaf works beautifully if you want to stretch the meal. Another favorite is a warm crusty bread to soak up those delicious pan juices.
Creative Ways to Present
For special occasions, I’ve served the salmon and veggies over a bed of fluffy couscous or alongside roasted baby potatoes for a heartier presentation. Laying multiple lemon slices across the top of the salmon before baking makes for an impressive, bright visual too!
Make Ahead and Storage
Storing Leftovers
I store leftover salmon and vegetables in an airtight container in the fridge, and they keep well for up to 2 days. I learned it’s best to add a little squeeze of fresh lemon juice before reheating to revive the flavors.
Freezing
While I don’t usually freeze the cooked salmon with veggies together (texture can suffer), the sweet potatoes freeze well on their own if you want to prep ahead. For best results, freeze portions separately and thaw in the fridge overnight before reheating gently.
Reheating
My favorite way to reheat leftovers is in a warm oven (about 300°F) for 10-15 minutes so the salmon stays moist and the veggies keep a slight crisp. Microwaving works but often dries the fish out a bit, so if you must, cover loosely and check often.
FAQs
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Can I use frozen salmon for this recipe?
Absolutely! Just be sure to thaw it completely in the fridge before marinating and cooking. Frozen salmon tends to release extra moisture, so pat it dry with paper towels to ensure it roasts nicely instead of steaming.
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What if I don’t have avocado oil?
No worries. Good-quality olive oil works really well too. Just avoid strongly flavored oils like toasted sesame or coconut oil, which can overpower the delicate salmon flavor.
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Can I make this recipe spicy?
Yes! Adding red pepper flakes or a dash of cayenne to the marinade is a great way to add a bit of heat. I like a little spice sometimes to balance the citrus and sweetness.
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How do I know when the salmon is cooked perfectly?
The salmon should easily flake apart with a fork and be opaque throughout, but still moist to the touch. Overcooked salmon becomes dry quickly, so it’s best to check a couple minutes before your timer goes off.
Final Thoughts
This Sheet Pan Baked Salmon with Vegetables Recipe feels like a cozy hug at the end of a busy day. I love how approachable it is and how little cleanup it demands—seriously, one pan! Every time I serve it, my family raves not just because it’s tasty, but because it feels like a special, wholesome meal without all the fuss. Give it a try; I’m positive it’ll become your new favorite, too!
PrintSheet Pan Baked Salmon with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A simple, healthy, and flavorful Sheet Pan Baked Salmon with Vegetables recipe featuring tender salmon fillets, sweet potato slices, green beans, and red onion, all infused with a zesty lemon-dill marinade. Perfect for a quick and nutritious weeknight dinner, this one-pan meal delivers perfectly cooked fish and crisp-tender vegetables with minimal cleanup.
Ingredients
Marinade
- 3 tablespoons avocado oil or olive oil
- Juice of 1 medium lemon (about ¼ cup)
- 2 garlic cloves, finely minced
- 1 tablespoon fresh dill (or ½ teaspoon dried dill)
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Main Ingredients
- 1 ¼ pound salmon fillets
- 1 pound sweet potato (1 large or 2 small), thinly sliced
- 12 ounces fresh green beans, trimmed
- ½ small red onion, thinly sliced
- ½ lemon, thinly sliced (for topping)
Instructions
- Preheat Oven: Preheat your oven to 425℉ and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare Marinade: In a small bowl, whisk together the avocado or olive oil, lemon juice, minced garlic, dill, salt, and black pepper. Set aside 2 tablespoons of this marinade for later use.
- Marinate Salmon: Place salmon fillets in a shallow dish, pour half of the remaining marinade over them, and refrigerate while prepping vegetables to infuse flavor.
- Prep Sweet Potatoes: Wash and peel the sweet potato, then thinly slice it into rounds about ⅛-inch thick using a knife or mandolin slicer.
- Arrange Sweet Potatoes: Spread the sweet potato slices evenly on the prepared baking sheet, drizzle with the other half of the remaining marinade, and toss to coat.
- Bake Sweet Potatoes: Bake the sweet potatoes in the oven for 10 minutes until they begin to soften.
- Add Green Beans and Onion: Remove the baking sheet, move sweet potatoes to one side, and add green beans and sliced red onion to the empty space. Drizzle the reserved 2 tablespoons of marinade over the vegetables, toss gently, and spread them out evenly.
- Continue Baking Vegetables: Return the baking sheet to the oven and bake for another 5 minutes to crisp the green beans slightly.
- Add Salmon and Lemon: Remove the baking sheet again and create space in the center for the marinated salmon fillets. Place the fillets in the center, top each with a lemon slice or two, and sprinkle with additional salt and pepper as desired.
- Final Bake: Bake everything together for 10-15 minutes, or until the salmon flakes easily with a fork and is no longer opaque, and the sweet potatoes are tender with crisp-tender green beans.
- Serve: Serve the salmon and vegetables warm, garnished with extra lemon slices and season with salt and pepper if preferred.
Notes
- For even cooking, slice the sweet potatoes very thinly (about ⅛-inch thick).
- Use fresh dill for best flavor, but dried dill works as a substitute.
- Adjust lemon juice and seasoning to taste for a brighter or milder flavor profile.
- Make sure the salmon is fully cooked, but avoid overbaking to keep it moist.
- Use parchment paper or foil on the baking sheet for easy cleanup.
- Leftover salmon can be refrigerated and enjoyed cold or reheated gently the next day.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg