Sheet Pan Salmon and Vegetables
This easy sheet pan salmon with vegetables dinner is perfect for any occasion. Tender salmon brushed with a seasoned garlic butter with roasted baby potatoes, asparagus, and tomatoes.
Servings: 4 people
Calories: 511kcal
Equipment
Ingredients
- 1 ½ pounds baby potatoes, halved
- Olive oil for drizzling
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper
- ¾ pound fresh asparagus, ends trimmed
- 12 ounces cherry tomatoes on the vine or regular cherry tomatoes
- 4 thick salmon filets
- 4 slices fresh lemon
Seasoned garlic butter
- 4 tablespoons melted butter
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika
Instructions
- Preheat oven to 425 degrees F. Toss baby potatoes with about 2 tablespoons of olive oil, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and a few grinds black pepper. Arrange potatoes, cut side down, on a large 18x13 inch sheet pan. Roast for 20 minutes, until almost tender. Note: If the sheet pan is too crowded, use 2 sheet pans.
- Meanwhile, make the seasoned garlic butter: Combine the melted butter, minced garlic, Italian seasoning, and smoked paprika. Set aside.
- After 20 minutes have passed, remove the sheet pan from the oven and push the potatoes to the side. Arrange salmon, asparagus, and tomatoes on the sheet pan, in one single layer. Generously brush with the seasoned garlic butter. Season salmon with salt and pepper, and arrange lemon slices over the salmon.
- Return to oven and bake for another 12 minutes, until the salmon is fully cooked through and tender. If your filets are extra thick, it may take an extra few minutes. Serve immediately. Enjoy!
Notes
- Salmon fillets: Choose similarly sized cuts of salmon to ensure even cooking. Extra thick cuts may take an extra 2-3 minutes in the oven.
- Prep ahead: The seasoned garlic butter can be made in advance, and reheated and remelted prior to use.
- Refrigerate leftovers in sealed containers for up to 2 days. Reheat in microwave oven.
- Variations: The veggies can be swapped, but adjust roasting times for each accordingly.
- Broccoli or cauliflower florets: 20 minutes
- Sweet potatoes, cubed: 25-30 minutes
- Baby carrots: 18-20 minutes
- Brussels sprouts, halved: 25 minutes
- Green beans: 12-15 minutes
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 511kcal | Carbohydrates: 38g | Protein: 40g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 187mg | Potassium: 1932mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1612IU | Vitamin C: 58mg | Calcium: 86mg | Iron: 5mg