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Sheetpan Salmon and Potatoes With Veggies

Delicious Sheetpan Salmon and Potatoes With Veggies Delight

This Sheetpan Salmon and Potatoes With Veggies is a nourishing, one-pan meal ready in just 30-40 minutes, perfect for busy weeknights.
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Course: Main Dishes
Cuisine: American
Keyword: easy recipes, family-friendly, Healthy Dinner, one-pan meal, Quick Meal, Sheetpan Salmon and Potatoes With Veggies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 350kcal

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl

Ingredients

For the Salmon

  • 4 fillets salmon choose skin-on for extra flavor and texture.
  • Salt to taste
  • Pepper to taste

For the Potatoes

  • 1 pound baby potatoes, halved their size ensures even cooking and crispiness.
  • 3 tablespoons olive oil helps potatoes achieve golden-brown color.
  • 2 teaspoons garlic powder adds depth of flavor.
  • 1 teaspoon paprika adds subtle smokiness.

For the Veggies

  • 2 cups seasonal vegetables e.g., broccoli, bell peppers, or zucchini.
  • Remaining olive oil to coat veggies.

For Garnish

  • Fresh lemon for a zesty finish.
  • Chopped parsley for color and flavor.

Instructions

Instructions

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
  • Toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper until evenly coated, then spread on one side of the baking sheet.
  • Roast the potatoes for 15 minutes.
  • Prepare your seasonal vegetables by trimming and chopping them into bite-sized pieces, tossing them in the remaining olive oil, salt, and pepper.
  • After 15 minutes, remove the baking sheet and create an empty space for the salmon by pushing the potatoes to one side.
  • Place the salmon fillets in the empty space, seasoning them with salt and pepper.
  • Return the baking sheet to the oven and roast for an additional 15-20 minutes, until the salmon flakes easily.
  • Garnish with fresh lemon slices and chopped parsley before serving.

Notes

Ensure even cooking by cutting potatoes and veggies into similar sizes. Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 30g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 400mg | Potassium: 800mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 25mg | Calcium: 2mg | Iron: 8mg