Save to Pinterest A vibrant nourishing dish featuring flaky roasted salmon paired with caramelized winter root vegetables and hearty greens all baked together on a single pan for easy preparation and cleanup.
I first made this sheet-pan salmon when we needed a nourishing dinner that came together quickly. It became a staple for busy weeknights since everyone loved the mix of roasted vegetables and bright greens.
Ingredients
- Fish: 4 (6 oz / 170 g) skin-on salmon fillets 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 lemon thinly sliced
- Root Vegetables: 2 medium carrots peeled and cut into 1-inch chunks 2 parsnips peeled and cut into 1-inch chunks 1 small sweet potato peeled and cubed 1 small red onion cut into wedges 2 tablespoons olive oil 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves 1/2 teaspoon kosher salt 1/4 teaspoon black pepper
- Greens: 4 cups (120 g) baby kale or baby spinach 2 teaspoons olive oil 1 teaspoon lemon juice Pinch of salt and pepper
Instructions
- Prep and preheat oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Prepare and roast vegetables:
- In a large bowl toss carrots parsnips sweet potato and red onion with 2 tablespoons olive oil thyme salt and pepper. Spread evenly on the prepared baking sheet. Roast vegetables for 20 minutes stirring halfway through.
- Prepare salmon:
- Pat salmon fillets dry. Rub with 1 tablespoon olive oil and season with salt and pepper.
- Add salmon to baking sheet:
- After 20 minutes remove baking sheet from oven. Push vegetables to the edges creating space in the center for the salmon fillets. Place salmon fillets skin-side down in the center of the sheet. Top with lemon slices.
- Finish roasting:
- Return to oven and roast for another 10–12 minutes or until salmon is just cooked through and vegetables are tender and caramelized.
- Toss greens:
- While salmon cooks toss greens with olive oil lemon juice salt and pepper.
- Finish and serve:
- Remove baking sheet from oven. Scatter greens over the hot vegetables and salmon; let wilt for 2 minutes before serving. Serve salmon fillets with roasted vegetables and wilted greens. Squeeze extra fresh lemon juice over the top if desired.
Save to Pinterest This recipe always brings us together around the table. Even picky eaters find something to love in the sweet vegetables and tender fish.
Required Tools
Large rimmed baking sheet parchment paper or foil large mixing bowl chefs knife cutting board
Allergen Information
Contains: Fish (salmon) Always check all packaged ingredients for cross-contamination.
Nutritional Information
Calories: 420 Total Fat: 21 g Carbohydrates: 27 g Protein: 31 g (per serving)
Save to Pinterest Enjoy this colorful sheet-pan dinner for busy nights or special occasions. Squeeze fresh lemon on top for a bright finish.
Recipe FAQs
- → How do I prevent the salmon from sticking to the pan?
Using parchment paper or foil on the baking sheet and coating the salmon with olive oil helps prevent sticking and simplifies cleanup.
- → Can I substitute the root vegetables with others?
Yes, root vegetables like turnips or beets work well and complement the caramelization and flavors of the dish.
- → What is the best way to check if the salmon is cooked through?
The salmon should flake easily with a fork and appear opaque, usually after 10-12 minutes of roasting at 425°F (220°C).
- → How do the greens enhance the dish?
Tossed with olive oil, lemon juice, salt, and pepper, the baby kale or spinach adds freshness and a slight bitterness that balances the roasted vegetables and salmon.
- → Can this dish be prepared ahead of time?
Vegetables can be prepped in advance, but it’s best to roast the salmon and add the greens just before serving for optimal texture and flavor.