Keep dinner simple, stress-free, and fast with Sheet Pan Roasted Salmon with Vegetables. It’s a filling and low carb meal that’s ready to eat in 25 minutes!
Easy sheet pan dinners, like Sheet Pan Chicken and Veggies, are my favorite recipes to turn to when I need to get a nourishing dinner on the table in no time. By cooking everything on one pan, you save time, don’t need to stress, and spend less time cleaning up!
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Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the program rules and recommendations. For more information please visit Awaken180° Weightloss.
This recipe for Sheet Pan Roasted Salmon with Vegetables puts a colorful spin on the one-pan meal. Healthy, protein-packed salmon and keto-friendly vegetables cook in just 25 minutes on the same sheet pan in the oven. Pair the finished meal with healthy side dishes or pack it up for a low carb meal prep option.
Much like my Mediterranean Salmon, every bite of the baked salmon is tender and flaky, extra flavorful thanks to the garlic butter sauce poured over top, and packed with nutrients and compounds to help you feel great. Salmon is a fantastic source of omega-3 fatty acids and just one serving has over 20 grams of protein!
Why this recipe works
- It’s easy to clean up: The endless pots and pans of your typical extravagant dinner are such a pain to clean up! That’s why the sheet pan dinner reigns supreme. All that’s left to clean up after is a knife or two and the sheet pan itself. Easy peasy!
- It’s healthy, clean, and flexible: The salmon filet is seasoned with a flavorful and light garlic herb butter rather than heavy or creamy sauces. Plus, the colorful mix of vegetables (use what’s in the recipe card or what you already have in the fridge) pack every bite with a variety of nutrients.
- The perfect healthy meal prep idea: You can always count on roasted salmon and vegetables when you’re searching for healthy meal prep ideas. This recipe is naturally keto, gluten free, and low carb, leaving you with a complete and well-balanced meal to help you feel great throughout the day.
Ingredients needed
This is a snapshot of the key ingredients you need to make this recipe. Scroll down to the recipe card to see the full list of ingredients.
- Salmon – You can buy individual salmon filets or a large 1 pound filet and cut it yourself. This recipe makes enough for 2 people but feel free to buy extras if you’re making it for weekly lunches or a crowd. When buying salmon, look for meat that has healthy pinkish or red-orange flesh. It should also have a “fresh from the sea” smell rather than smell fishy.
- Vegetables – Asparagus, portobello mushrooms, olives, bell peppers, zucchini, and red onion were my vegetables of choice. Feel free to swap these with your favorites or the vegetables you already have in the fridge.
- Garlic butter seasoning – Butter is melted and stirred together with oil, garlic, and dried herbs, then poured over the salmon and vegetables. Any extra garlic butter sauce would be delicious poured over Garlic Butter Mushrooms or Cauliflower Mashed Potatoes on the side.
How to roast salmon and vegetables on one pan
Step 1: Place the salmon filets in the center of the baking sheet. Surround it with your chopped vegetables (except the olives).
Step 2: Whisk the melted butter, garlic, oil, and dried herbs together in a small bowl or jar.
Step 3: Pour the garlic herb butter all over the salmon and vegetables on the pan.
Step 4: Place the sheet pan in the oven and roast until the vegetables are tender and the salmon is no longer opaque and flakes easily.
Step 5: To finish, toss the olives with the roasted vegetables, then garnish the dish with fresh cilantro and parsley. Enjoy!
Serving suggestions
This salmon and vegetables recipe is flavorful and filling on its own if you’re having it for meal prep. For dinner, however, pair it with all of the healthy sides you like! I recommend making Cauliflower Fennel Soup, Roasted Vegetable Salad, or the kale and cauliflower rice from my Easy Keto Steak Meal Prep Bowls.
Frequently asked questions
Roasted asparagus, broccoli, collard greens, kale, peppers, squash, brussels sprouts, green beans, and cherry tomatoes all pair well with salmon.
According to the FDA, salmon is safe to eat when it’s cooked to an internal temperature of 145ºF. You can check the internal temperature and ensure the salmon is done cooking by inserting a digital thermometer into the thickest part of the filet.
You can store the leftover salmon and vegetables in an airtight container for up to 2 days. I love adding a pinch of fresh herbs to my leftover salmon to add brightness and fresh flavors.
Looking for more Awaken180° Weightloss program approved dinner ideas?
- Oven Roasted Turkey Breast
- Zesty Tilapia with Charred Green Beans
- Egg Roll in a Bowl
- Low Carb Fish Tacos with Garden Salsa
- Pan-Seared Swordfish with Olive Tapenade
Sheet Pan Roasted Salmon with Vegetables
Ingredients
- 2 salmon
- 1 bunch asparagus
- 1/2 lb portobello mushroom
- 1 cup olives
- 1 green bell pepper
- 1 red bell pepper
- 1 zucchini juiced and sliced
- 1 red onion
Garlic Butter Seasoning
- 2 tbsp unsalted butter melted
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 1/2 tsp oregano
- salt and pepper to taste
Instructions
- Place the salmon in the center of the baking sheet and all the vegetables around, either mixed or separate (except the olives)
- In a small jar mix seasoning ingredients, shake jar or whisk well to combine.
- Pour garlic butter sauce over the salmon and vegetables.
- Roast salmon and veggies at 425F degrees for 25 minutes. When done toss in the olives and garnish with fresh cilantro or parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not only does this dinner look amazing, that’s such a great idea to use up leftover veggies from the week before they go bad! Thanks for sharing!
My pleasure! Thank you so much 🙂
I love your five reasons defending sheet pan dinners – I had never thought of it as a way to reduce food waste but you’re so right in that it’s the perfect way to use up all the veggies hanging around! Can’t wait to try this!
Thanks so much Fiona, I truly appreciate your comment!
This looks delicious! I love a good, healthy meal, that doesn’t cause a ton of dishes! Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.
Exactly Luci, its so much easier!
I need to take a look at sheet pan, but I don’t think so it’s available in my part of the world. But I read a lot of good things about it. Your post just highlighted again that sheet pan can be very useful. btw I am in love with your veggie and salmon weeknight dinner idea, it loos absolutely amazing.
Oh, I really think you will love sheet pan dinners!
Love such easy and delicious recipes, especially when you want something that is healthy and light too.
Exactly. Thanks Diana!
What a great idea – and so prettily executed!! I bet this tasted very nice, and I’ll be trying it very soon! Asparagus season has just started here, and I love it, as roasting seems to concentrate the flavour.
It did taste very good. I often make this dish and change the veggies depending on whats available. Hope you do get to try it!
This pictures are amazing. Eagerly waiting fir the weekend to come so i can cook this veggies.
Absolutely delicious and eye catching! Wonderful pretty garden on the plate. Thank you for sharing
You are very welcome Marta! Thanks for trying 🙂
I want to try this! Can you use frozen salmon?
Hi Will, yes you can use frozen salmon but I recommend that you thaw out a bit otherwise the salmon will need more time to cook and the vegetables will be overdone. Another way you can do (I do this often) I add in the frozen salmon and cook for 10-15 minutes by itself then I add the veggies and cook for the additional 25 minutes. Hope this helps!