Save to Pinterest A vibrant, nourishing dish featuring flaky roasted salmon paired with caramelized winter root vegetables and hearty greens, all baked together on a single pan for easy preparation and cleanup.
I remember the excitement of sharing a colorful sheet-pan salmon dinner with friends on a chilly winter night. The aroma of roasting vegetables and lemony fish always brings everyone to the kitchen before the timer even buzzes.
Ingredients
- Salmon fillets: 4 (6 oz) skin-on fillets
- Olive oil: Divided among components
- Kosher salt: For seasoning
- Black pepper: Freshly ground for best flavor
- Lemon: 1, thinly sliced
- Carrots: 2 medium, peeled and cut into chunks
- Parsnips: 2, peeled and cut into chunks
- Sweet potato: 1 small, peeled and cubed
- Red onion: 1 small, cut into wedges
- Dried or fresh thyme: For herbal note
- Baby kale or spinach: 4 cups
- Lemon juice: For greens
Instructions
- Prep Oven & Sheet Pan:
- Preheat oven to 425°F (220°C). Line large rimmed baking sheet with parchment paper or foil.
- Prepare Vegetables:
- Toss carrots, parsnips, sweet potato, and red onion in bowl with olive oil, thyme, salt, pepper. Spread evenly on baking sheet.
- Roast Vegetables:
- Roast vegetables 20 minutes, stirring halfway.
- Prep Salmon:
- Pat salmon dry, rub with olive oil, season with salt and pepper.
- Add Salmon:
- Push vegetables to edges, create space. Place salmon skin-side down in center. Top with lemon slices.
- Bake:
- Return pan to oven, roast 10–12 minutes until salmon is cooked and vegetables are caramelized.
- Dress Greens:
- Toss greens with olive oil, lemon juice, salt, pepper.
- Finish & Serve:
- Scatter greens over hot pan, let wilt 2 minutes. Serve salmon with vegetables and greens. Squeeze extra lemon if desired.
Save to Pinterest This recipe quickly became a weeknight staple in our house when my kids realized how fun it is to build their own plates and taste each vegetable. Sheet-pan salmon night is a family favorite for us.
Required Tools
Large rimmed baking sheet is essential for even roasting, plus a sturdy mixing bowl and sharp chefs knife make prep simple.
Allergen Information
Contains fish (salmon); double-check packaged items like olive oil and spices for safety.
Nutritional Information
Per serving: 420 calories, 21 g fat, 27 g carbs, 31 g protein.
Save to Pinterest Enjoy a vibrant dinner that brings everyone together and makes cleanup a breeze. Simple prep, fabulous flavors—this sheet-pan salmon is sure to please.
Answers to Recipe Questions
- → What is the best way to ensure salmon stays moist while roasting?
Pat the salmon fillets dry before seasoning and use olive oil to coat them. Roasting at a high temperature for a short time helps lock in moisture, keeping the fish flaky and tender.
- → Which root vegetables work well for roasting with salmon?
Carrots, parsnips, sweet potatoes, red onions, turnips, and beets all caramelize nicely and complement the salmon’s flavor profile.
- → How should greens be prepared for this dish?
Toss baby kale or baby spinach with olive oil, lemon juice, salt, and pepper, then scatter over the cooked vegetables and salmon. Letting them wilt briefly off heat softens their texture and enhances taste.
- → Can the seasoning be adjusted to add more flavor?
Yes, adding fresh or dried thyme, smoked paprika, or a drizzle of maple syrup before roasting can elevate the depth and complexity of the dish.
- → What wine pairs best with this salmon and vegetable combination?
A chilled Sauvignon Blanc or Pinot Gris complements the vibrant flavors with refreshing acidity and subtle fruit notes.