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One pan salmon with vegetables: seasoned salmon fillets roasted with carrots, broccolini, sweet potato and red onion
Chef Emma

One Pan Salmon and Vegetables

Potatoes, carrots and red onion roasted at 425°F, then joined by broccoli and paprika-garlic salmon fillets so the whole dinner finishes on one sheet pan.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 lb baby potatoes 450 g, halved
  • 3 medium carrots sliced 1/2 inch thick
  • 1 red onion cut into wedges
  • 3 cups broccoli florets about 250 g
  • 2 tbsp olive oil divided
  • 1 tsp Diamond Crystal kosher salt plus 1/2 tsp black pepper
Salmon
  • 4 salmon fillets about 6 oz / 170 g each
  • 1 tbsp olive oil
  • 1 tsp smoked paprika plus 1 tsp garlic powder and 1/2 tsp dried oregano
  • 3/4 tsp Diamond Crystal kosher salt plus a pinch of pepper
  • 1 lemon plus chopped parsley

Equipment

  • Large rimmed baking sheet (13x18 inches)
  • Instant-read thermometer

Method
 

  1. Heat the oven to 425°F (220°C).
  2. 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.
  3. Pat the salmon dry, rub with 1 tbsp oil and season with the paprika, garlic powder, oregano, salt and pepper.
  4. Push the vegetables to the edges, add the broccoli tossed with the remaining oil and salt, and place the salmon in the center.
  5. Roast 10 to 14 minutes, until the salmon reaches 145°F (63°C) and the potatoes are tender.
  6. Finish with lemon juice and parsley.

Notes

Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values for farmed Atlantic salmon and the vegetables.