SalmonSockeye

One-Pan Wild Salmon with Roasted Vegetables

Prep 10 min
Cook 20 min
Total 30 min
Servings 4 servings
🐟
Species Salmon
📊
Difficulty Medium
Rating
4.8 (12)

Instructions

  1. 1
    Preheat & Prepare: Heat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
  2. 2
    Toss Vegetables: Place broccoli, Brussels sprouts, bell pepper, and cherry tomatoes on the sheet pan. Drizzle with 2 tablespoons olive oil, half the garlic, salt, and pepper. Toss to coat.
  3. 3
    Roast Base: Spread vegetables in a single layer. Roast at 425°F for 12 minutes until they begin to soften.
  4. 4
    Add Salmon: Push vegetables to sides of pan. Pat salmon dry and place skin-side up in center. Brush with remaining olive oil and seasonings.
  5. 5
    Final Roast: Return to oven for 10-12 minutes until salmon reaches 145°F internal temperature.
  6. 6
    Finish: Drizzle fresh lemon juice over entire pan. Garnish with fresh herbs and lemon zest.

 

 

One-Pan Wild Salmon with Roasted Vegetables

Sheet pan dinner with roasted sockeye, seasonal vegetables, and herb butter—minimal prep, minimal cleanup.

10 min
Prep
20 min
Cook
30 min
Total
4
Servings

One pan, one oven, one incredible meal. This balanced dinner combines the nutritional powerhouse of wild salmon with roasted seasonal vegetables for a complete, nourishing plate. Perfect for meal prep or weeknight family dinners when you want something healthy without the fuss. Explore our guide to roasting wild seafood.

Ingredients

  • 4 wild Alaskan sockeye salmon fillets (5-6 oz each)
  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 1 cup cherry tomatoes
  • 1 red bell pepper, chopped into chunks
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 2 tablespoons fresh herbs (dill, parsley, or thyme)
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • Lemon zest for garnish

Instructions

  1. Preheat & Prepare: Heat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
  2. Toss Vegetables: Place broccoli, Brussels sprouts, bell pepper, and cherry tomatoes on the sheet pan. Drizzle with 2 tablespoons olive oil, half the garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat.
  3. Roast Base: Spread vegetables in a single layer. Roast at 425°F for 12 minutes until they begin to soften.
  4. Add Salmon: Push vegetables to sides of pan. Pat salmon dry and place skin-side up in center. Brush with remaining 2 tablespoons olive oil. Season with remaining salt, pepper, and remaining garlic.
  5. Final Roast: Return to oven for 10-12 minutes until salmon reaches 145°F internal temperature and flesh flakes easily.
  6. Finish: Drizzle fresh lemon juice over entire pan. Garnish with fresh herbs and lemon zest. Serve directly from the pan.

Chef's Tips

  • Vegetable sizes matter: Cut vegetables to similar sizes so they cook evenly. Smaller pieces cook faster; larger pieces stay firmer.
  • Prevent sticking: Parchment paper is your friend—it makes cleanup effortless and prevents sticking without affecting flavor.
  • Seasonal swaps: Use asparagus, green beans, zucchini, or carrots depending on what's fresh and in season.
  • Flavor building: Add a splash of balsamic vinegar or finish with fresh basil for an Italian twist.
  • Make it roasted: Both salmon and vegetables benefit from high heat (425°F) which creates caramelization and depth of flavor.

Nutrition (per serving, approximate)

Calories: 410 | Protein: 40g | Fat: 18g | Omega-3: 1,920 mg | Carbs: 22g