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!
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.
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!
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
- 2 salmon
- 1 bunch asparagus
- ½ 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 tablespoon unsalted butter melted
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 ½ teaspoon oregano
- salt and pepper to taste
- 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.