Sheet Pan Roasted Salmon

Looking for a simple, delicious dinner that doesn’t leave your kitchen looking like a storm just blew through? Sheet pan roasted salmon might just become your new weeknight favorite. It’s quick, flavorful, and best of all—everything cooks on one pan, which means fewer dishes and more time to relax after dinner.

This recipe is a game-changer, especially if you’re trying to eat healthier without sacrificing flavor. The salmon comes out perfectly tender with a slightly crisp, golden edge, and it pairs beautifully with roasted veggies like asparagus, cherry tomatoes, or baby potatoes. Whether you’re cooking for yourself or feeding a small group, it feels a little fancy but is ridiculously easy to throw together.

One of the best parts? You can customize it based on what’s in your fridge. No asparagus? Use green beans. Out of lemon? Try orange slices for a citrus twist. The flexibility is what makes this recipe so approachable—even for someone who’s not totally confident in the kitchen.

And let’s be real: salmon can feel intimidating. But this method takes the pressure off. No flipping, no hovering over a pan, no worrying about overcooking. Just prep, bake, and let your oven do the work while you get on with your evening.

Why You’ll Love It

• Minimal cleanup: Everything cooks on one pan, so you’re not left with a pile of pots and pans to wash after dinner.
• Healthy and satisfying: Salmon is packed with protein and omega-3s, and pairing it with roasted vegetables makes it a nourishing, well-balanced meal.
• Customizable ingredients: You can easily swap in your favorite veggies or seasonings based on what you have at home—no need for a special grocery run.
• Fast and fuss-free: From start to finish, this dish takes about 30 minutes. Perfect for busy nights when you want something homemade but don’t have hours to spend in the kitchen.
• Great for meal prep: Leftovers reheat beautifully, making it a smart option if you like cooking once and eating twice.

Ingredient List

For the Salmon & Marinade:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)

For the Vegetables:

• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes
• 1 red onion, sliced into wedges
• 1 tablespoon olive oil
• Salt & pepper, to taste
• Lemon slices (for garnish, optional)
• Fresh parsley or dill (optional, for serving)

Ingredient Notes

• Use skin-on salmon if possible—it helps keep the fillets moist and holds them together while roasting.
• Dijon mustard adds a nice tang and depth to the marinade—don’t skip it!
• Honey balances the acidity of the lemon and gives a light glaze when roasted.
• Smoked paprika adds subtle warmth and color. If you like a hint of smoky flavor, it’s a great addition.
• Asparagus and cherry tomatoes roast quickly and pair well with salmon, but feel free to switch things up based on seasonal veggies or what you have on hand.

Kitchen Equipment Needed

• Sheet pan – For roasting everything together. I like using a large, rimmed baking sheet to keep everything in place.
• Parchment paper or foil – Makes cleanup so much easier and prevents sticking.
• Small mixing bowl – To whisk up the salmon marinade.
• Whisk or fork – For combining the marinade ingredients quickly and evenly.
• Tongs or spatula – Helpful for tossing the veggies and removing the salmon easily after roasting.
• Chef’s knife & cutting board – For prepping the veggies and slicing the lemon. I always reach for my trusty wooden board and sharp 8-inch knife.

Instructions

Step 1: Preheat the Oven and Prepare the Sheet Pan

• Preheat your oven to 400°F (200°C).
• Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
• Lightly brush or spray with oil to prevent sticking, especially where the salmon will sit.

Pro Tip: Preheating the oven ensures even cooking and helps the veggies get that golden roasted edge.

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Step 2: Make the Marinade

• In a small mixing bowl, combine:
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 3 minced garlic cloves
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika (if using)
• Whisk until the mixture looks smooth and slightly thickened.

Pro Tip: Whisk briskly so the mustard and oil emulsify, creating a more flavorful coating for the salmon.

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Step 3: Marinate the Salmon

• Pat the salmon fillets dry with paper towels and place them skin-side down on one side of the sheet pan.
• Spoon or brush the marinade generously over each fillet.
• Let the salmon sit while you prep the vegetables—just about 10 minutes is enough.

Pro Tip: Letting the salmon rest with the marinade at room temperature helps it roast more evenly.

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Step 4: Prep and Season the Veggies

• On the other side of the sheet pan, arrange:
  • 1 bunch asparagus (trimmed)
  • 1 cup cherry tomatoes
  • 1 red onion (sliced into wedges)
• Drizzle with 1 tablespoon olive oil and season with salt and pepper to taste.
• Toss gently with your hands or tongs to coat everything evenly.

Pro Tip: Try to spread the veggies in a single layer so they roast, not steam.

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Step 5: Roast Everything Together

• Place the sheet pan in the center of the oven and roast for 15–18 minutes.
• Salmon is done when it flakes easily with a fork and the internal temp reaches 125–130°F (medium doneness).
• The veggies should be tender and slightly golden at the edges.

Pro Tip: If your asparagus spears are super thin, check them early to prevent overcooking. You can pull them out a couple of minutes before the salmon finishes.

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Step 6: Serve and Enjoy

• Carefully remove the sheet pan from the oven.
• Garnish with lemon slices and fresh herbs if desired.
• Serve right from the pan or plate the salmon alongside the roasted veggies.

Pro Tip: Squeeze a little fresh lemon juice over the salmon right before serving for a pop of brightness.

Tips and Tricks for Success

• Pat the salmon dry before marinating to help the marinade stick better and create a nice roasted top.
• Cut vegetables evenly so they cook at the same rate—especially important for things like potatoes or carrots.
• Don’t overcrowd the pan or the veggies will steam instead of roast. Give them some breathing room.
• Use an instant-read thermometer if you’re unsure about doneness—salmon is perfect around 125–130°F for moist, flaky texture.
• Rest the salmon for 2–3 minutes after roasting to let the juices redistribute for the best flavor.

Ingredient Substitutions and Variations

• Veggies: Swap asparagus for green beans, zucchini, broccoli, or bell peppers.
• Citrus: Use orange or lime juice in place of lemon for a different flavor profile.
• Sweetener: Replace honey with maple syrup or agave for a slightly different sweetness.
• Seasoning: Try Italian seasoning, za’atar, or a dash of red pepper flakes for extra flavor or heat.
• Protein: Not in the mood for salmon? This method also works great with trout, cod, or even chicken thighs—just adjust the cooking time.

Serving Suggestions

• Over rice or quinoa: A fluffy bed of brown rice, jasmine rice, or quinoa soaks up the juices from the salmon and veggies beautifully.
• With crusty bread: I love serving this with warm, crusty sourdough or garlic bread to scoop up every last bit of flavor.
• Alongside a fresh salad: A crisp green salad with lemon vinaigrette or arugula with shaved parmesan keeps the meal light and refreshing.
• With mashed or roasted potatoes: For a heartier dinner, creamy mashed potatoes or roasted baby potatoes are an amazing match.
• Flaked into a grain bowl: Leftover salmon works perfectly in a grain bowl with farro, cucumber, feta, and a dollop of tzatziki—so good!

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 3 days.
• Store veggies and salmon separately if possible to prevent sogginess.
• Reheat in the oven at 325°F for about 10 minutes or until warmed through—this keeps the texture better than microwaving.
• Microwave if you’re short on time: Use 50% power and cover loosely to avoid drying out the salmon.
• Enjoy cold: The salmon is great chilled, flaked over a salad or tucked into a wrap for a light lunch!

Frequently Asked Questions

Can I use frozen salmon?

Yes, just make sure to thaw it completely and pat it dry before marinating. This helps the marinade stick and prevents excess water during roasting.

How do I know when the salmon is done?

The salmon should be opaque and flake easily with a fork. If you have a thermometer, look for an internal temp of 125–130°F for moist, perfectly cooked salmon.

Can I add potatoes to the sheet pan?

Absolutely! Just slice them small (like baby potatoes halved) and roast them for 10–15 minutes first before adding the salmon and faster-cooking veggies like asparagus.

What if I don’t have parchment or foil?

You can roast directly on a greased pan, but be sure to oil it well to avoid sticking. A silicone baking mat is also a great reusable option.

Can I make this ahead of time?

You can prep the marinade and veggies ahead, and even marinate the salmon up to 30 minutes before roasting. Just store everything in the fridge until you’re ready to cook.

Is this recipe good for meal prep?

Yes! It keeps well for up to 3 days in the fridge and can be enjoyed warm or cold in bowls, wraps, or salads. It’s one of my go-to meal prep ideas!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!