Sheet Pan Salmon and Potatoes with Veggies – An Easy One-Pan Dinner Everyone Loves

There’s something incredibly satisfying about a dinner that comes together on one pan. No juggling multiple pots, no sink full of dishes—just a single sheet pan loaded with wholesome ingredients, roasting together until everything is golden, tender, and full of flavor. This sheet pan salmon and potatoes with veggies is one of those reliable, feel-good meals you’ll come back to again and again.

The magic of this recipe lies in its simplicity. Baby potatoes roast until crisp on the outside and fluffy inside, soaking up olive oil, garlic, and spices. The vegetables caramelize just enough to bring out their natural sweetness, while the salmon bakes gently, staying flaky and moist with just a hint of lemon and herbs. Every bite feels balanced, comforting, and nourishing.

This is the kind of meal that works just as well for a busy weeknight as it does for a relaxed weekend dinner. Everything is prepped in minutes, and the oven does the rest. It’s also endlessly adaptable—swap in your favorite vegetables, change up the seasoning, or add a drizzle of sauce at the end to make it your own.

If you’re looking for a healthy dinner that doesn’t feel boring, this one delivers. Salmon brings heart-healthy fats and protein, the vegetables add color and texture, and the potatoes make it hearty enough to truly satisfy. Serve it straight from the pan, family-style, with lemon wedges on the side and everyone will be happy.

Ingredients:

• 1½ lbs baby potatoes, halved
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• ½ red onion, sliced
• 4 salmon fillets (about 5–6 oz each)
• 1 lemon, sliced
• Fresh dill or parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a large bowl, toss the halved potatoes with 2 tablespoons olive oil, garlic, paprika, oregano, salt, and pepper.
3. Spread potatoes evenly on the sheet pan and roast for 15 minutes.
4. Remove the pan from the oven and add broccoli, bell pepper, and red onion. Drizzle with remaining olive oil and toss gently.
5. Push vegetables to the sides and place salmon fillets in the center of the pan.
6. Season salmon lightly with salt and pepper and top with lemon slices.
7. Return pan to the oven and roast for another 12–15 minutes, until salmon is flaky and potatoes are tender.
8. Garnish with fresh herbs and serve immediately.

Tips & Tricks:

• Cut potatoes evenly so they roast at the same rate.
• If your salmon fillets are thick, add 2–3 extra minutes of cook time.
• For extra crispiness, broil for the final 2 minutes.

Variations:

• Swap broccoli for asparagus, green beans, or zucchini.
• Add a honey mustard or garlic butter drizzle after baking.
• Use smoked paprika or Cajun seasoning for a flavor twist.

Serving Suggestions:

• Serve with a simple green salad or yogurt-based sauce.
• Pair with crusty bread to soak up the juices.
• Enjoy leftovers cold or reheated for lunch the next day.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQ:
Can I use frozen salmon?
Yes, just thaw completely and pat dry before baking.

What if my veggies cook faster than the salmon?
Remove them early and return the salmon to the oven if needed.

History / Fun Facts:
Sheet pan dinners became popular for their efficiency and simplicity, offering home cooks a way to prepare balanced meals with minimal cleanup—proof that great food doesn’t have to be complicated.