Sheet Pan Salmon with Roasted Vegetables

This sheet pan dinner is the ultimate weeknight meal: minimal prep, one pan to clean, and a balanced plate of omega-3 rich sockeye salmon alongside roasted vegetables. The sweet potatoes caramelize at 425°F while the salmon cooks to a perfect medium. It is Whole30, Paleo, gluten-free, and dairy-free. Explore the health benefits of wild salmon and our cooking guide.

Ingredients

• 4 wild sockeye salmon portions (5–6 oz each), thawed
• 1 large sweet potato, peeled and cut into ¾-inch cubes
• 2 cups broccoli florets
• 1 medium red onion, cut into wedges
• 3 tablespoons extra virgin olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 lemon, cut into wedges
• Fresh dill or parsley for garnish (optional)

Instructions

1. Preheat Oven: Preheat to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Prep Vegetables: Toss sweet potato cubes, broccoli florets, and red onion wedges with 2 tablespoons olive oil, garlic powder, half the smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast Vegetables First: Roast vegetables for 10 minutes to give them a head start.
4. Add Salmon: Remove sheet pan. Push vegetables to the edges. Place salmon portions skin-side down in the center. Brush with remaining 1 tablespoon olive oil and sprinkle with remaining smoked paprika.
5. Roast Together: Return to oven and roast 10–12 minutes more, until salmon is cooked to 125–130°F for medium (it will carry over) and vegetables are tender and lightly charred.
6. Serve: Squeeze lemon over the pan. Garnish with fresh herbs and serve directly from the sheet pan.