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 first made this sheet-pan salmon for a chilly evening dinner, and the combination of tender vegetables with perfectly roasted fish brought everyone to the table fast. It's now a go-to favorite when we want something healthy but hassle-free.
Ingredients
- Salmon Fillets: 4 (6 oz / 170 g) skin-on salmon fillets
- Olive Oil (Fish): 1 tablespoon
- Kosher Salt (Fish): 1/2 teaspoon
- Black Pepper (Fish): 1/4 teaspoon freshly ground
- Lemon: 1 lemon, thinly sliced
- Carrots: 2 medium, peeled and cut into 1-inch chunks
- Parsnips: 2, peeled and cut into 1-inch chunks
- Sweet Potato: 1 small, peeled and cubed
- Red Onion: 1 small, cut into wedges
- Olive Oil (Vegetables): 2 tablespoons
- Thyme: 1 teaspoon dried or 1 tablespoon fresh thyme leaves
- Kosher Salt (Vegetables): 1/2 teaspoon
- Black Pepper (Vegetables): 1/4 teaspoon
- Baby Kale or Spinach: 4 cups (120 g)
- Olive Oil (Greens): 2 teaspoons
- Lemon Juice: 1 teaspoon
- Salt and Pepper (Greens): Pinch
Instructions
- Prepare the Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Prep the Vegetables:
- In a large bowl, toss carrots, parsnips, sweet potato, and red onion with olive oil, thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast vegetables for 20 minutes. Stir halfway through to ensure even cooking.
- Prepare the Salmon:
- Pat salmon fillets dry. Rub with olive oil and season with salt and pepper.
- Add Salmon to Sheet:
- After 20 minutes, push vegetables to edges of the sheet pan, creating space in the center. Place salmon fillets, skin-side down, in the center and top with lemon slices.
- Roast Salmon and Vegetables:
- Return to oven and roast for another 10–12 minutes, until salmon is cooked through and vegetables are tender and caramelized.
- Prepare the Greens:
- While salmon cooks, toss greens with olive oil, lemon juice, salt, and pepper.
- Add Greens:
- Scatter greens over the hot vegetables and salmon on the baking sheet; let wilt for 2 minutes before serving.
- Serve:
- Serve salmon fillets with roasted vegetables and wilted greens. Squeeze extra lemon juice over the top, if desired.
Save to Pinterest This recipe quickly became one of our family's preferred meals when we wanted something wholesome but simple, especially during winter. Sharing it together feels both nourishing and comforting.
Required Tools
Large rimmed baking sheet, parchment paper or foil, large mixing bowl, chef's knife, cutting board
Allergen Information
Contains fish (salmon). Double-check packaged ingredients for cross-contamination if needed.
Nutritional Information
Per serving: 420 calories, 21 g total fat, 27 g carbohydrates, 31 g protein
Save to Pinterest Enjoy this vibrant salmon dinner, perfect for busy nights when you crave something cozy. Cleanup is a breeze, letting you spend more time at the table.
Recipe FAQs
- → What root vegetables work best with salmon?
Carrots, parsnips, sweet potatoes, and red onions caramelize well and complement the rich flavor of salmon.
- → How can I tell when the salmon is perfectly cooked?
The salmon should be opaque and flake easily with a fork but remain moist and tender inside.
- → Can I substitute baby kale with other greens?
Yes, baby spinach is an excellent alternative that wilts quickly and adds a mild flavor.
- → What seasoning enhances the roasted vegetables?
Fresh or dried thyme, kosher salt, and black pepper bring out the natural sweetness and earthiness of the root vegetables.
- → Is it necessary to use lemon slices with the salmon?
Lemon slices add brightness and a subtle citrus aroma that balances the richness of the fish and vegetables.
- → Can this dish be prepared ahead of time?
Vegetables can be prepped in advance, but roasting the salmon and combining all ingredients fresh ensures optimal texture and flavor.