Save 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 discovered this sheet-pan salmon recipe while searching for a meal that could please both my busy schedule and my family's love of winter vegetables. It quickly became a comforting favorite, bursting with color and taste in every bite.
Ingredients
- Salmon fillets: 4 (6 oz / 170 g) skin-on
- Olive oil: 1 tablespoon for salmon, 2 tablespoons for vegetables, 2 teaspoons for greens
- Kosher salt: 1/2 teaspoon for fish, 1/2 teaspoon for vegetables, pinch for greens
- Freshly ground black pepper: 1/4 teaspoon for fish, 1/4 teaspoon for vegetables, pinch for greens
- Lemon: 1, thinly sliced plus 1 teaspoon juice for greens
- Carrots: 2 medium, peeled, cut into 1-inch chunks
- Parsnips: 2, peeled, cut into 1-inch chunks
- Sweet potato: 1 small, peeled, cubed
- Red onion: 1 small, cut into wedges
- Dried thyme: 1 teaspoon, or 1 tablespoon fresh thyme leaves
- Baby kale or baby spinach: 4 cups (120 g)
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Prepare Vegetables:
- In a large bowl, toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast vegetables for 20 minutes, stirring halfway through.
- Prepare Salmon:
- Pat salmon fillets dry. Rub with 1 tablespoon olive oil and season with salt and pepper.
- Add Salmon:
- After 20 minutes, remove baking sheet from oven. Push vegetables to the edges, creating space in the center for the salmon fillets.
- Top with Lemon:
- Place salmon fillets, skin-side down, in the center of the sheet. Top with lemon slices.
- Final Roasting:
- Return to oven and roast for another 10–12 minutes, or until salmon is just cooked through and vegetables are tender and caramelized.
- Prep Greens:
- While salmon cooks, toss greens with olive oil, lemon juice, salt, and pepper.
- Finish:
- Remove baking sheet from oven. Scatter greens over the hot vegetables and salmon; let wilt for 2 minutes before serving.
- Serve:
- Serve salmon fillets with roasted vegetables and wilted greens. Squeeze extra fresh lemon juice over the top if desired.
Save One chilly evening, we gathered around the table and everyone reached for seconds. My kids especially loved the sweetness from the roasted carrots, while the greens added a gentle crunch to each plate.
Required Tools
Large rimmed baking sheet, parchment paper or foil, large mixing bowl, chefs knife, and cutting board are needed for easy prep and cooking.
Allergen Information
This recipe contains fish. For those with allergies, ensure olive oil and spices are free of cross-contamination.
Nutritional Information
Each serving provides 420 calories, 21 g total fat, 27 g carbohydrates, and 31 g protein.
Save This sheet-pan salmon makes weeknight dinners healthy and convenient. Enjoy its blend of seasonal flavors with a chilled glass of white wine.
Recipe Questions & Answers
- → Can I use other fish instead of salmon?
Yes, similar firm-fleshed fish like cod or halibut work well with this sheet-pan method.
- → What are good substitutes for winter root vegetables?
Turnips, beets, or rutabagas can be used for similar earthy sweetness and roasting qualities.
- → How do I know when the salmon is fully cooked?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
- → Can I prepare this dish ahead of time?
Vegetables can be chopped and coated with oil and spices a day ahead; assemble and roast on serving day for best texture.
- → What greens work best for tossing with lemon and olive oil?
Baby kale and baby spinach are ideal as they wilt gently without becoming bitter or soggy.