Oh, weeknights. Some days, the thought of doing more than just existing after work feels like climbing Everest, right? And the cleanup? Don’t even get me STARTED on the cleanup. That’s exactly why I’m obsessed with this Sheet Pan Salmon & Veggies (Set & Forget) recipe. Seriously, it’s been a lifesaver in my kitchen for years! I remember one particularly crazy Tuesday where soccer practice ran late, homework was piled high, and I was pretty sure dinner was going to be cereal… again. Then I remembered this! Minimal prep, maximum flavor, and best of all, only one pan to wash. It’s the kind of recipe that makes healthy eating feel totally achievable, even on your busiest nights.
Why You’ll Love This Sheet-Pan Salmon & Veggies (Set & Forget) Recipe
Honestly, this recipe is a weeknight warrior’s dream! Here’s why it’s a keeper:
- Super Easy Cleanup: Like the name says, it’s “set and forget” with just one pan!
- Incredibly Fast: Dinner on the table in about 35 minutes, start to finish.
- Healthy & Delicious: We’re talking lean protein and loads of veggies, packed with flavor.
- So Versatile: You can totally swap out the veggies based on what you have.
Gather Your Ingredients for Sheet-Pan Salmon & Veggies
Alright, let’s talk about what you’ll need to make this awesome Sheet-Pan Salmon & Veggies happen! This recipe is all about simplicity, so all the ingredients are pretty straightforward. Trust me, you probably have most of them hanging out in your pantry right now. If you’re looking for more simple veggie dishes, you’ve got to check out my Honey Garlic Roasted Carrots, they’re fantastic!
For the Salmon and Veggies
This is the heart of our Sheet-Pan Salmon & Veggies (Set & Forget) magic! You’ll need:
- About 1.5 pounds of salmon fillet. You can totally use skin-on or skin-off, whatever you prefer!
- 1 pound of broccoli florets. Make sure they’re all roughly the same size so they cook evenly.
- 1 pound of baby potatoes, either halved or quartered depending on how big they are. Smaller ones are great just halved!
- 1 medium red onion, cut into nice, chunky wedges.
- 3 tablespoons of good ol’ olive oil.
- 1 teaspoon of garlic powder for that savory punch.
- 1 teaspoon of dried oregano – it just smells like deliciousness.
- 1 teaspoon of salt, or to your taste.
- And a half teaspoon of black pepper.
Optional Garnish
These extras just take it up a notch, but they’re totally optional!
- A lemon, cut into wedges. Perfect for squeezing over everything right before you eat.
- 2 tablespoons of fresh parsley, chopped. It adds a lovely pop of green and fresh flavor.
Easy Steps to Make Sheet-Pan Salmon & Veggies
Alright, cooks! Get ready for the easiest dinner you’ve probably made this week. Making this Sheet-Pan Salmon & Veggies (Set & Forget) is seriously foolproof. First things first, preheat your oven to 400°F (200°C). I like to do this right away so everything is ready to go.
Next up, grab a big bowl! This is where all the veggie prep happens. Toss your broccoli florets, those halved or quartered baby potatoes, and your red onion wedges in there. Drizzle in the olive oil, then sprinkle on the garlic powder, dried oregano, salt, and pepper. Give it all a good toss until every single piece is coated. Seriously, don’t be shy with the tossing; we want flavor everywhere!
Now, spread those gorgeous, coated veggies out onto your baking sheet. Make sure they’re in a single layer – this is key for everything cooking evenly. Don’t just dump them in a pile! We want crispy edges, not steamed lumps.
Here’s the best part: place your salmon fillet right on top of those veggies. It’s like giving the salmon a cozy bed while it bakes.
Pop that sheet pan into your preheated oven and let it work its magic for about 18 to 20 minutes. You’re looking for the salmon to be cooked through and flake easily with a fork – super tender! And of course, you want those veggies to be perfectly tender too.
Once it’s done, carefully take it out. If you’re feeling fancy (and I almost always am!), garnish with some lemon wedges and that fresh parsley. It really brightens everything up. Dinner is served! If you love this kind of easy cooking, you should totally check out my Garlic Butter Chicken and Veggies too, it’s another one-pan wonder! And for another fantastic veggie-forward meal, my Spinach Mushroom Quinoa Skillet is amazing.
Tips for Perfect Sheet-Pan Salmon & Veggies
Making this Sheet-Pan Salmon & Veggies (Set & Forget) is pretty darn foolproof, but a few little tricks can make it absolutely *chef’s kiss* perfect every single time. Over the years, I’ve learned that the details really do matter! For instance, my Baked Boursin Salmon is another favorite that’s super simple but feels fancy – it uses similar techniques to get that salmon just right.
First off, don’t overcrowd your pan! This is probably the most crucial tip for *any* sheet-pan meal. If everything is piled on top of each other, you end up steaming instead of roasting. You want those lovely crispy edges and beautifully tender veggies and salmon. If your baking sheet looks too full, just use two! It’s way better than sacrificing texture.
When you’re prepping your veggies, try to cut them into similar sizes. This ensures they all cook at the same rate. You don’t want to pull everything out and find your potatoes are still hard while the broccoli is practically dust. For the baby potatoes, halving or quartering them is usually perfect. And for the salmon, patting it dry before you place it on the veggies helps it get a nice little sear.
Ingredient Substitutions and Variations
The best thing about this Sheet-Pan Salmon & Veggies (Set & Forget) recipe is how gosh-darn flexible it is! Honestly, it’s a fantastic base for all sorts of delicious dinners. Don’t have broccoli? No worries! You can totally swap it out for cauliflower florets, asparagus spears, or even some chopped bell peppers. I’ve made it with zucchini slices before, kind of like in my Zucchini Lasagna Roll-Ups – it works great! Just remember that different veggies might need slightly different cooking times, so keep an eye on things. If you’re not a fan of red onion, a yellow onion or even shallots would be yummy too. And for the herbs, thyme is a lovely substitution for oregano if that’s what you have on hand!
Serving Suggestions for Your Sheet-Pan Meal
This Sheet-Pan Salmon & Veggies (Set & Forget) is already a complete meal in itself, packed with protein and healthy veggies! But if you want to round it out a bit, it’s fantastic served over a bed of fluffy rice, especially my Greek Lemon Rice. That bright lemon flavor is just *perfect* with salmon and roasted vegetables. A simple side salad would also be lovely if you’re feeling extra virtuous. Honestly, though? It’s so satisfying on its own, you might just want to eat it straight off the pan!
Storage and Reheating Instructions
Got leftovers? Lucky you! This Sheet-Pan Salmon & Veggies (Set & Forget) is actually pretty darn good the next day. Just make sure to let it cool completely before you stash it. I like to pop mine into an airtight container – glass ones are my favorite. You can keep it in the fridge for about 2-3 days. When you’re ready to reheat, the oven is your best friend again! Pop it back on a baking sheet at around 300-325°F (about 150-160°C) for about 10-15 minutes, just until everything is warmed through. Be gentle with the salmon; you don’t want to overcook it!
Frequently Asked Questions
Got a question buzzing around your head about this Sheet-Pan Salmon & Veggies (Set & Forget) recipe? I get it! It’s one of those meals that just makes life easier, but sometimes you just need a little clarification. Here are a few things folks often ask me:
Can I use other fish besides salmon?
Absolutely! This recipe is super forgiving. You can totally swap the salmon for almost any firm white fish like cod, halibut, or even shrimp. Just be mindful that cooking times might vary a little, so keep an eye on it to make sure it doesn’t overcook!
What if I don’t have broccoli or potatoes?
That’s the beauty of the “set and forget” part! Feel free to swap out the veggies for whatever you have on hand. Asparagus, bell peppers, zucchini, green beans, or even cauliflower florets would be delicious. Just try to cut them to a similar size so they cook evenly. For harder veggies like carrots, you might want to give them a head start in the oven for 10 minutes before adding the salmon and softer veggies.
How do I avoid my salmon getting dry?
The key is not to overcook it! Keep an eye on your salmon and test it with a fork. It should flake easily. Also, making sure your oven temperature is correct and that the salmon isn’t buried under too many veggies helps it cook perfectly. Patting the salmon dry before it goes on the pan also helps achieve a slightly better texture.
Can I make this ahead of time or prep components in advance?
You can definitely prep the veggies! Chop them all up and store them in an airtight container in the fridge. You can also mix your spice blend ahead of time. However, I’d recommend adding the salmon and tossing everything with the oil and seasoning right before you bake it for the best results. It’s just so quick anyway, you know?
Is this recipe good for meal prep?
Oh yes! This Sheet-Pan Salmon & Veggies is fantastic for meal prep. Once cooled, portion it out into individual containers. It reheats surprisingly well in the microwave or back in the oven for a quick and healthy lunch or dinner throughout the week. You can find more amazing wholesome one-pan dinners here!
Estimated Nutritional Information
Just a friendly reminder that these numbers are estimates, okay? What you get can totally change depending on the exact brands you use and if you add anything extra. But for a general idea, this Sheet-Pan Salmon & Veggies recipe usually comes out to around 450-550 calories per serving, with a good balance of healthy fats, protein, and carbs. For more on keeping your diet on track, check out my Diet & Nutrition posts!
Sheet-Pan Salmon & Veggies (Set & Forget)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the broccoli florets, baby potatoes, and red onion with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Place the salmon fillet on top of the vegetables.
- Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
- Garnish with lemon wedges and fresh parsley, if desired.