If you’re looking for a dinner that’s effortless, healthy, and packed with flavor, you’re going to absolutely love my Sheet Pan Honey Garlic Salmon and Veggies Recipe. It’s one of those meals I turn to when I want something quick but still feel like I’m treating myself — a juicy salmon filet glazed with that perfect honey garlic sauce, roasting alongside bright, tender veggies all on one pan. Trust me, once you try this, you’ll be making it again and again!
Why You’ll Love This Recipe
- One-Pan Convenience: You get a full meal with minimal cleanup — salmon and veggies roast together perfectly.
- Flavor-Packed Sauce: The honey garlic glaze is sweet, tangy, and just the right amount of garlicky zing.
- Healthy & Balanced: Loaded with lean protein and vibrant vegetables, it’s nutritious without feeling like a diet meal.
- Meal Prep Friendly: Leftovers keep well, making lunches or quick dinners a breeze during busy weeks.
Ingredients You’ll Need
These ingredients come together so well because the sweetness of the honey complements the rich salmon, while the broccolini and bell peppers add wonderful color, texture, and nutrition. When you shop, opt for fresh salmon with skin on if you like crispy edges, and pick firm, vibrant veggies for the best roasting experience.
- Salmon fillet: Look for wild or farmed salmon, depending on your preference, but fresh and thick cuts work best for even cooking.
- Broccolini (or broccoli): These florets roast beautifully and stay tender-crisp; broccolini has a slightly sweeter, more delicate flavor.
- Red and yellow bell peppers: Choose bright, fresh peppers — they add vibrant color and a mild sweetness.
- Red onion: Adds a bit of bite and sweetness when roasted, slicing it thin helps it cook evenly.
- Honey: Use raw or pure honey for a natural sweetness that balances the savory and tangy flavors.
- Extra virgin olive oil: Adds richness and helps the veggies caramelize nicely.
- Lemon juice: Brightens the sauce and cuts through the richness of the salmon.
- Soy sauce: Brings umami and saltiness to the sauce without overpowering the other flavors.
- Garlic cloves: Freshly grated garlic makes all the difference — don’t skip it!
- Dried oregano: Adds an earthy herbal note that pairs well with garlic and lemon.
- Red pepper flakes: Give a subtle kick; adjust according to your spice preference.
- Salt and ground black pepper: Essential to season both the salmon and veggies to perfection.
Variations
I love how flexible the Sheet Pan Honey Garlic Salmon and Veggies Recipe is — you can easily make it your own! I often swap veggies based on what’s fresh or what my family prefers, and sometimes I add a touch of heat or a different herb. Feel free to experiment.
- Veggie swaps: I’ve swapped broccolini for asparagus or green beans — they roast well and keep that satisfying crunch.
- Gluten-free version: Just make sure your soy sauce is tamari or a gluten-free brand, and you’re good to go.
- Spicy kick: For days I’m craving bold flavors, I add a dash more red pepper flakes or even a drizzle of sriracha on top before baking.
- Herb alternate: Sometimes I reach for fresh dill or thyme instead of oregano, which pairs beautifully with salmon.
How to Make Sheet Pan Honey Garlic Salmon and Veggies Recipe
Step 1: Prep Your Oven and Sauce
Start by preheating your oven to 400°F (200°C) and lining a large 9×13 inch baking sheet with unbleached parchment paper — trust me, clean up is so much easier this way. While the oven warms up, mix together your honey garlic sauce in a small bowl: whisk honey, lemon juice, soy sauce, grated garlic, oregano, red pepper flakes, salt, and pepper until smooth. This sauce is the magic that ties everything together, so get it well combined.
Step 2: Arrange Salmon and Veggies on the Sheet
Place the salmon fillet right in the middle of your baking sheet. Use a brush to coat it generously with about one-third of the honey garlic sauce — don’t be shy, this keeps the salmon moist and flavorful. Next, on one side of the salmon, place the broccolini, drizzle with another third of the sauce, then toss gently with your hands or tongs to ensure every piece is coated. Spread them out in an even layer so they roast nicely. On the other side, add the bell peppers and sliced red onion, drizzle with the last of the sauce, and toss again—this helps the veggies soak up those delicious flavors without getting soggy.
Step 3: Bake and Perfect Your Roast
Pop the sheet pan into the heated oven and bake for about 20 minutes, or until the salmon reaches an internal temperature of 140°F in the thickest part — I always use a meat thermometer to be precise. Because wild salmon is a lean fish, it cooks quickly and can dry out if overdone, so keep an eye on it. Farmed salmon may need a little longer in the oven, so adjust accordingly.
Step 4: Roast Your Veggies a Little Extra (If Desired)
If you’re like me and love a bit of char on your veggies, carefully transfer the salmon to a platter and cover it with foil to keep warm. Spread the veggies evenly on the baking sheet, then either bake a bit longer or switch your oven to broil for a few minutes. Just watch the broccolini so it doesn’t burn — they can go from perfectly browned to blackened quickly!
Step 5: Serve and Enjoy
Serve your honey garlic salmon hot, alongside the roasted veggies. I love pairing this meal with a fluffy side of quinoa or brown rice, which soaks up the sauce deliciously. This whole process takes about 30 minutes from start to finish, making it easy enough for weeknights yet special enough for weekends.
Pro Tips for Making Sheet Pan Honey Garlic Salmon and Veggies Recipe
- Use Parchment Paper: It prevents sticking and makes cleanup a breeze — I never roast salmon directly on the pan!
- Don’t Overcrowd the Pan: Give veggies breathing room to roast instead of steam, so you get that perfect caramelization.
- Watch Your Cooking Time: Since salmon cooks fast, start checking it at 15 minutes if your fillets are thin.
- Rest the Salmon: Let it rest covered for a few minutes after baking to keep it juicy and tender.
How to Serve Sheet Pan Honey Garlic Salmon and Veggies Recipe
Garnishes
I usually sprinkle chopped fresh parsley or cilantro over the top right before serving for a pop of color and fresh brightness. Sometimes, I like to add a few lemon wedges on the side so everyone can squeeze a little extra citrus over their salmon. A light drizzle of extra virgin olive oil or a sprinkle of toasted sesame seeds also adds a lovely finishing touch and texture.
Side Dishes
My go-to side is fluffy quinoa because it soaks up the honey garlic sauce beautifully and adds a nice nutty flavor. But brown rice, couscous, or even warm crusty bread work wonderfully too. If you want to keep it extra light, a simple mixed green salad with a lemon vinaigrette is a great companion.
Creative Ways to Present
For special dinners, I like to serve the salmon on a large wooden board, surrounded by the roasted veggies and some edible flowers or microgreens for a gorgeous touch. Layering different textures — like a creamy avocado mash on the side or a dollop of tzatziki — adds an unexpected twist that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to five days, and I always find the salmon retains its flavor amazingly well — just keep the veggies separate if you want to preserve their texture a little more.
Freezing
While I usually eat this fresh, I’ve frozen portions a couple of times by wrapping the salmon tightly and freezing the veggies separately. It thaws well and reheats nicely, though the texture of the broccolini softens a bit. Just be mindful that fresh is always best!
Reheating
To reheat, I prefer using the microwave on medium power for about one to two minutes, which warms things up without drying out the salmon. Alternatively, you can return the leftovers to a 350°F oven for 10-15 minutes — just watch closely so it doesn’t overcook.
FAQs
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Can I use frozen salmon for this Sheet Pan Honey Garlic Salmon and Veggies Recipe?
Absolutely! Just make sure to thaw the salmon fully in the refrigerator before cooking. Cooking frozen salmon directly won’t yield the best texture or even cooking, so plan ahead if you want the perfect meal.
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What can I substitute if I don’t have broccolini?
Broccolini is great for roasting, but if you don’t have it, regular broccoli florets, asparagus, green beans, or even zucchini will work beautifully. Just keep an eye on cooking times, as some veggies roast faster or slower.
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Is this Sheet Pan Honey Garlic Salmon and Veggies Recipe gluten-free?
It can be! Just swap the soy sauce for a gluten-free tamari or coconut aminos, and you’re all set for a gluten-free dinner that’s bursting with flavor.
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How do I know when the salmon is perfectly cooked?
Use a meat thermometer—it should read 140°F in the thickest part for perfectly cooked salmon that’s still juicy. The flesh should flake easily with a fork but remain moist. Overcooking can dry it out, so this little tool is a game changer.
Final Thoughts
I absolutely love how this Sheet Pan Honey Garlic Salmon and Veggies Recipe brings together wholesome ingredients with big, comforting flavors and zero fuss. It’s one of those dishes that feels like a treat but is surprisingly easy and quick to throw together, making it perfect for busy weeknights or casual dinners when you want to impress without stress. Give it a try — I promise you’ll keep it in rotation just like I do!
Print
Sheet Pan Honey Garlic Salmon and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Sheet Pan Salmon and Veggies recipe offers a quick, healthy, and flavorful meal featuring tender salmon fillets roasted alongside vibrant broccolini, red and yellow bell peppers, and red onion. Coated in a delicious honey garlic sauce with a hint of spice, the dish is perfect for easy weeknight dinners or meal prepping. The method ensures all ingredients cook evenly with minimal cleanup.
Ingredients
Main Ingredients
- 1.5 pounds salmon fillet
- 10 ounces broccolini, or broccoli
- 2 large red and yellow bell peppers, cut into 2 inch pieces
- 1/4 red onion, sliced
Honey Garlic Sauce
- 3 tablespoons honey
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 3 large garlic cloves, grated
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven: Preheat your oven to 400 degrees F (200 degrees C) and line a large 9×13 baking sheet with unbleached parchment paper to prevent sticking and make cleanup easier.
- Prepare honey garlic sauce: In a small bowl, whisk together honey, lemon juice, soy sauce, grated garlic, dried oregano, red pepper flakes, salt, and black pepper until well combined.
- Arrange salmon: Place the salmon fillet in the center of the prepared baking sheet and brush approximately one-third of the honey garlic sauce evenly over the top of the salmon.
- Add broccolini: On one side of the salmon, place the broccolini, drizzle with one-third of the remaining honey garlic sauce, and toss gently to coat. Spread the broccolini evenly on the pan.
- Add peppers and onion: On the opposite side of the salmon, add the chopped bell peppers and sliced red onion, drizzle with the remaining honey garlic sauce, and toss gently to coat. Spread the vegetables evenly to ensure even roasting.
- Bake: Place the sheet pan in the oven and bake for 20 minutes or until the internal temperature of the thickest part of the salmon reaches 140 degrees F (60 degrees C). Avoid overbaking, especially for wild salmon which cooks quickly; farmed salmon may require a slightly longer bake.
- Optional extra roasting: If you prefer more roasted vegetables, carefully transfer the salmon to a platter and cover it with foil to keep warm. Spread the vegetables evenly on the baking sheet and broil or bake for a few additional minutes until desired roastiness is achieved. Watch the broccolini closely to prevent burning.
- Serve: Serve the salmon and roasted vegetables hot. Pair with a side like quinoa for a balanced, wholesome meal. This recipe is also excellent for meal prepping.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days to maintain freshness.
- Reheating: To reheat, use a microwave to prevent drying out the salmon, or bake at 350 degrees F (175 degrees C) for 10-15 minutes until warmed through.
- Recipe and photos improved and updated August 2025.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
