Blog
One Pan Salmon With Vegetables (Sheet Pan Dinner)
This one pan salmon with vegetables is a complete dinner on a single sheet pan: crispy-edged potatoes, sweet roasted carrots and red onion, tender broccoli, and salmon fillets with a smoky paprika-garlic rub, all finished with lemon. The trick is timing: the potatoes and carrots get a 15-minute head start, then the salmon and quick-cooking vegetables join them so everything is done at the same moment. It’s about 40 minutes start to finish, with one pan to wash.
Below you’ll find the ingredients, step-by-step instructions, a vegetable timing guide so you can swap in what you have, my tips, and storage. The printable recipe card is at the bottom.
Ingredients for One Pan Salmon and Vegetables
For the vegetables
- Baby potatoes, 1 lb (450 g), halved (or 1 large sweet potato, cut into ¾-inch cubes).
- Carrots, 3 medium, sliced ½ inch (1.3 cm) thick on an angle.
- Red onion, 1, cut into thick wedges.
- Broccoli florets, 3 cups (about 250 g), or 1 bunch broccolini or asparagus.
- Olive oil, 2 tablespoons (30 ml), plus 1 tablespoon for the salmon.
- Diamond Crystal kosher salt, 1 teaspoon, and black pepper, ½ teaspoon.
For the salmon
- Salmon fillets, 4 (about 6 oz / 170 g each), skin on or skinless, about 1 inch thick.
- Smoked paprika, 1 teaspoon; garlic powder, 1 teaspoon; dried oregano, ½ teaspoon.
- Diamond Crystal kosher salt, ¾ teaspoon, and a pinch of black pepper.
- Lemon, 1, and chopped parsley, to finish.
How to Make One Pan Salmon With Vegetables (Step by Step)
1. Heat the oven and pan
Heat the oven to 425°F (220°C) with a rack in the center. Use a large rimmed baking sheet, about 13×18 inches (33×46 cm); a crowded pan steams instead of roasting.
2. Roast the slow vegetables first
Toss the potatoes, carrots and onion on the pan with 1½ tablespoons of the oil, ½ teaspoon salt and the pepper. Spread them out, potatoes cut side down, and roast for 15 minutes.
3. Season the salmon
While the vegetables roast, pat the salmon dry. Mix the paprika, garlic powder, oregano, salt and pepper, rub the fillets with 1 tablespoon oil, and season them all over.
4. Add the salmon and broccoli
Take the pan out and push the vegetables toward the edges. Toss the broccoli with the remaining ½ tablespoon oil and ½ teaspoon salt and add it to the pan, then nestle the salmon in the center, skin side down.
5. Roast until done
Roast for 10 to 14 minutes, until the salmon flakes easily and reaches 145°F (63°C) in the thickest part, the FDA’s recommended temperature for fish, and the potatoes are tender and browned.
6. Finish and serve
Squeeze half the lemon over everything, scatter with parsley, and serve with the remaining lemon cut into wedges.
Vegetable Timing Guide
Swap in whatever’s in your fridge. Put long-cooking vegetables in first, then add quick ones with the salmon.
| Add at the start (25 to 30 minutes total) | Add with the salmon (10 to 14 minutes) |
|---|---|
| Baby potatoes, sweet potatoes, carrots, beets, butternut squash, red onion | Broccoli, broccolini, asparagus, zucchini, bell peppers, green beans, cherry tomatoes, snap peas |
Cut everything about the same size within each group so it cooks evenly.
Chef Emma’s Tips
- Give the vegetables room. If your pan is small, use two pans; crowded vegetables turn soggy.
- Dry everything well. Wet vegetables and fish don’t brown.
- Put the salmon in the center, where the heat is gentler, and the vegetables around the hotter edges.
- Thin fillets? Give the vegetables 5 extra minutes before adding the salmon, and check the fish after 8 minutes.
- Line the pan with parchment for easy cleanup, but skip foil if you want the crispiest potatoes.
Flavor Variations
- Lemon herb: skip the paprika and use dried dill and lemon zest on the salmon.
- Honey garlic: brush the salmon with 2 tablespoons honey mixed with 1 tablespoon soy sauce and 1 grated garlic clove for the last 5 minutes.
- Mediterranean: use zucchini, peppers and cherry tomatoes, finish with feta, olives and oregano.
- Pesto: spread 1 tablespoon pesto on each fillet before roasting.
More salmon dinners: baked sockeye salmon, how to grill salmon, and sweet and smoky candied salmon bites. Find more in our salmon recipes.
Easy Sauces to Serve With It
- Lemon-dill yogurt: ½ cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped dill, a little grated garlic and salt.
- Quick tahini: 3 tablespoons tahini whisked with 2 tablespoons lemon juice, 3 tablespoons water, a pinch of salt and a little garlic.
- Herb oil: ¼ cup olive oil blended with a handful of parsley, a small garlic clove, lemon zest and a pinch of red pepper flakes.
- Honey mustard: 2 tablespoons Dijon, 1 tablespoon honey and 1 tablespoon olive oil.
Feeding More People
This one pan salmon with vegetables doubles easily for 8. Use two sheet pans on the upper-middle and lower-middle racks, and swap and rotate them when you add the salmon, so both pans roast evenly. Add 2 to 3 minutes to the salmon’s time, and check each pan separately; the lower one usually finishes first.
Storage and Meal Prep
- Refrigerate leftovers within 2 hours in airtight containers and eat within 3 to 4 days.
- Meal prep: divide the salmon and vegetables among 4 containers for lunches. Reheat gently in the microwave at 50% power, or eat the salmon cold over the vegetables.
- Freezing isn’t ideal; roasted potatoes and broccoli turn soft when thawed.
Storage times follow the FoodSafety.gov cold food storage chart. For cooking temperatures, see the safe minimum temperature chart.
One Pan Salmon FAQs
How long do you bake salmon at 425°F?
About 10 to 14 minutes for 1-inch fillets, until the thickest part reaches 145°F (63°C) and flakes easily.
Can I use frozen vegetables?
Yes, for the quick-cooking group. Spread them on the pan straight from frozen with the salmon; they release more water, so they’ll be less browned.
Can I use frozen salmon?
Thaw it overnight in the refrigerator for the best result. Thawed fillets should be patted very dry before seasoning.
What kind of salmon is best?
Any 1-inch fillets work. Farmed Atlantic salmon is rich and forgiving; wild sockeye or coho is leaner and cooks a minute or two faster.
One Pan Salmon and Vegetables Recipe Card
Calories are an estimate per serving (farmed Atlantic salmon with vegetables) based on USDA FoodData Central values.
One Pan Salmon and Vegetables
Ingredients
Equipment
Method
- Heat the oven to 425°F (220°C).
- Toss the potatoes, carrots and onion with 1 1/2 tbsp oil, 1/2 tsp salt and the pepper on a large sheet pan; roast 15 minutes.
- Pat the salmon dry, rub with 1 tbsp oil and season with the paprika, garlic powder, oregano, salt and pepper.
- Push the vegetables to the edges, add the broccoli tossed with the remaining oil and salt, and place the salmon in the center.
- Roast 10 to 14 minutes, until the salmon reaches 145°F (63°C) and the potatoes are tender.
- Finish with lemon juice and parsley.
