Sheet Pan Baked Salmon with Vegetables Recipe

If you’re looking for a weeknight dinner that’s effortless, healthy, and downright delicious, you’re in the right place. This Sheet Pan Baked Salmon with Vegetables Recipe is exactly the kind of meal I keep coming back to. You toss salmon, sweet potatoes, green beans, and onions on one pan, bake it all together, and get this: a beautifully balanced, flaky, flavorful dinner with barely any cleanup. Trust me, once you try this, you’ll see why I absolutely love it.

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Ingredients You’ll Need

I love how the ingredients here come together in such a harmonious way—the lemon and dill brighten the salmon perfectly, while the sweet potatoes add natural sweetness that balances the savory green beans and onion. Here are some quick tips on my favorite picks when shopping:

• Avocado oil or olive oil: Go for avocado oil if you want a neutral flavor and higher smoke point; olive oil adds extra richness if you prefer it.
• Lemon: A fresh, juicy lemon is key—it brightens everything and its zest packs a punch if you want to add some.
• Garlic cloves: Fresh minced garlic gives the marinade punch, but roasted garlic can be swapped in if you want a milder flavor.
• Fresh dill: The star herb here—I recommend fresh whenever possible for that vibrant, grassy flavor, but dried works in a pinch.
• Salt and black pepper: Fine salt helps season evenly while a light black pepper kick enhances the taste.
• Salmon fillets: Skin-on is great for baking—keeps the fish moist, but you can remove skin after cooking if preferred.
• Sweet potato: Thinly sliced so it cooks evenly and blends nicely with the other veggies.
• Green beans: Fresh and trimmed, for crisp-tender texture after baking.
• Red onion: Adds a subtle sweetness and a nice contrast when baked alongside the other veggies.
• Lemon slices: For topping the salmon partway through cooking—adds aroma and a touch of tang.

Variations

I like to keep things flexible with this sheet pan meal. Sometimes I tweak the veggies or spices depending on what I have on hand or the season. Feel free to make it your own—it’s super forgiving!

• Swap the veggies: I’ve swapped green beans for asparagus or broccoli and it works just as well—just adjust cooking time if veggies are thicker.
• Herb twists: If you don’t have dill, fresh parsley or tarragon can add a nice herbal note.
• Spice it up: Toss a pinch of red pepper flakes in the marinade for a little heat that my family secretly loves.
• Different fish: If salmon isn’t your favorite, try the same technique with cod or trout fillets—they bake beautifully on the sheet pan.

How to Make Sheet Pan Baked Salmon with Vegetables Recipe

Step 1: Prep and Marinate

Start by preheating your oven to 425℉ and lining a large rimmed baking sheet with parchment paper—this helps prevent sticking and makes cleaning a breeze. Feel free to use a mandolin slicer or sharp knife to thinly slice the sweet potatoes about ⅛-inch thick; I learned this trick because uneven slices cook unevenly, and no one likes crunchy sweet potato edges while salmon’s perfectly flaky.

Whisk together your marinade ingredients—oil, lemon juice, garlic, dill, salt, and pepper—and don’t forget to set aside 2 tablespoons for later. Half the marinade goes right onto the salmon fillets, which you can then chill in the fridge while you prep the veggies. This step ensures the fish soaks up that bright, fresh flavor.

Step 2: Roast the Sweet Potatoes

Spread the sweet potato slices evenly on your baking sheet, drizzle with the remaining marinade you haven’t used on salmon, and toss well to coat. Into the hot oven it goes for about 10 minutes. This jumpstarts the cooking since sweet potatoes take longer to roast than green beans or salmon. When the 10 minutes are up, move the sweet potatoes to one side of the pan—trust me, this little shuffle ensures everything cooks evenly.

Step 3: Add Green Beans and Onion

Drizzle the green beans and sliced red onion with that reserved 2 tablespoons of marinade and toss until they’re coated nicely. Spread these out in a thin layer next to the sweet potatoes on the pan. Pop the pan back into the oven for 5 more minutes—that’s when these veggies get tender but still keep a bit of crunch.

Step 4: Bake the Salmon

After 5 minutes, pull the pan out and make some room right in the center for your marinated salmon fillets. Top each piece with thin lemon slices and a light sprinkle of salt and pepper. Slide it back into the oven and bake for 10-15 minutes until the salmon is opaque and flakes easily with a fork. Keep an eye on the sweet potatoes—they should be tender and caramelized, while the green beans remain crisp-tender, delivering delightful texture contrasts in every bite.

How to Serve Sheet Pan Baked Salmon with Vegetables Recipe

Garnishes

I like to keep it simple with fresh lemon slices or a sprinkle of extra fresh dill right before serving. A drizzle of good olive oil or a scatter of toasted pine nuts adds a nice touch too. These garnishes bring a fresh, bright pop that complements the baked flavors perfectly.

Side Dishes

Since this is a full meal on one pan, I usually keep sides light or skip them altogether. But if you want to round the meal out, a crisp green salad or a small bowl of quinoa works beautifully—something simple and fresh to balance the warm-roasted flavors.

Creative Ways to Present

For a dinner party, I’ve arranged the salmon and veggies on a large serving platter with garnishes nestled around—the visual contrast of the vibrant vegetables against the pink salmon wows guests. Sometimes I even add edible flowers or microgreens for an extra pop. It feels fancy but requires zero extra work.

Make Ahead and Storage

Storing Leftovers

Leftover salmon and veggies store really well in an airtight container in the fridge for up to 3 days. I always keep them separate from any dressing or sauce to prevent sogginess. When you’re ready to eat, the flavors have had more time to meld, which is a bonus.

Freezing

I don’t usually freeze sheet pan salmon meals because the texture can change, but if you want to, flash freeze portions on a baking sheet first, then transfer to freezer bags to reduce moisture buildup. Thaw overnight in the fridge and reheat gently.

Reheating

Reheat leftovers in a low oven (about 300℉) for 10-15 minutes to keep salmon moist and veggies crisp-tender. Avoid microwaving if you can—it tends to make the salmon dry and veggies mushy. I like wrapping leftovers loosely in foil to retain moisture.

FAQs

Final Thoughts

This Sheet Pan Baked Salmon with Vegetables Recipe is one of those meals I turn to when I want dinner that feels special but doesn’t eat up my evening. It brings out the best in salmon and fresh veggies, with bright lemon and dill tying everything together. What I love most is how little cleanup there is—your oven and sheet pan do most of the work, so you get more time for yourself. I can’t recommend giving this one a try enough; it’s a crowd-pleaser that’s as satisfying as it is easy. Happy cooking, friend!

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