Description
This Sheet Pan Salmon and Veggies recipe offers a simple, healthy, and flavorful meal where tender salmon and vibrant vegetables are roasted together with a delicious honey garlic sauce. Perfect for meal prep or a quick weeknight dinner, this dish combines broccolini, bell peppers, and red onion with a tangy, slightly sweet sauce that enhances the natural flavors of the salmon and veggies.
Ingredients
Scale
Salmon and Vegetables
- 1.5 pounds salmon fillet
- 10 ounces broccolini (or broccoli)
- 2 large red and yellow bell peppers, cut into 2-inch pieces
- 1/4 red onion, sliced
Honey Garlic Sauce
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 3 large garlic cloves, grated
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (205 degrees C) and line a large 9×13-inch baking sheet with unbleached parchment paper to prevent sticking and for easy cleanup.
- Prepare Honey Garlic Sauce: In a small bowl, whisk together honey, lemon juice, soy sauce, grated garlic, dried oregano, red pepper flakes, salt, and black pepper until well combined to create the flavorful honey garlic sauce.
- Place Salmon on Sheet Pan: Position the salmon fillet in the center of the prepared baking sheet. Brush approximately one-third of the honey garlic sauce over the top of the salmon, coating it evenly.
- Arrange Broccolini and Toss: On one side of the salmon, place the broccolini. Drizzle with another third of the honey garlic sauce and toss gently to coat the broccolini evenly. Spread them out in a single layer on the sheet pan.
- Add Bell Peppers and Onion: On the opposite side of the salmon, add the red and yellow bell peppers along with the sliced red onion. Drizzle the remaining honey garlic sauce over the vegetables, toss gently to coat, and spread them evenly on the pan.
- Bake Everything: Bake in the preheated oven for 20 minutes, or until the internal temperature of the thickest part of the salmon reaches 140 degrees F (60 degrees C). Be careful not to overbake, especially if using wild salmon, as it is lean and cooks quickly. Farmed salmon may require slightly longer cooking time.
- Optional Extra Roasting: If you prefer your vegetables more roasted, carefully transfer the cooked salmon to a serving platter and cover it with foil to keep warm. Spread the vegetables evenly back on the baking sheet and broil or bake a little longer until they reach your desired level of roastiness. Keep a close eye on the broccolini to prevent burning.
- Serve: Serve the roasted salmon and vegetables hot. For a complete meal, serve with a side of quinoa or your favorite grain. This dish also works well for meal prepping leftovers.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days to maintain freshness.
- Reheating: To reheat leftovers, use a microwave to prevent the salmon from drying out, or bake at 350°F (175°C) for 10-15 minutes until warmed through.
- This recipe was improved and updated as of August 2025.
Nutrition
- Serving Size: 1 serving (approximately 6 oz salmon with vegetables)
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
