Sheetpan Salmon and Potatoes With Veggies
Updated 19th Feb 2024
Tender baked salmon with a honey Dijon garlic chili sauce glaze, crispy roast potatoes and veggies all done on one sheet pan/baking sheet. A complete meal on one tray using minimal ingredients I bet you already have in your kitchen! Full of flavor and so easy to make! What I love about sheet-pan meals like this one is that you can prep your ingredients as you go. While the potatoes roast you can prep the glaze for the salmon and then everything goes on the pan with the potatoes to bake up for another few minutes and done. The entire meal is done in no time and all baked on a sheet pan for an easy dinner with very little fuss and cleanup. It’s a versatile sheet pan salmon meal including the seasoning you choose to use as I elaborate in the recipe notes below. You will love it and will find that it’s the perfect midweek meal!!
The glaze for the salmon is one of my favorites to use. You can use it on these smaller fillets or even on a whole one. Don’t let the sriracha fool you, it’s not an Asian style glaze although it can be turned into one if you would like. The sriracha not only adds a bit of colour to the glaze but adds a really deep and delicious smoky garlic flavour with a touch of heat that I love. It’s not too much heat though. Although if you don’t like any heat I suppose you could reduce the amount or leave it out completely and add a touch more seasoning. The honey gets caramelized and adds a nice sweetness and the Dijon adds a nice tangy, savory flavour. Dijon mustard is truly one of those secret ingredients that truly makes everything taste better. I think that the glaze is just the right amount for our taste but you are welcome to double it if you want to really slather it on for extra flavour.
These sheetpan roasted potatoes have to be the tastiest and the crispiest - Im missing one more “iest” - and the easiest to make! I kid you not. Baby potatoes are loved in our house and so I whip these up the same way all the time - with the salmon but also if I need a side that never disappoints. You can switch up the seasoning on them to suit anything you are making and I even double the amount if I’m making them as a side. They turn out so crispy and if you are baking them on their own just put them in for the whole 35 minutes checking halfway to give them a shake or a flip. Crispy edges, perfect every time and so addictive.
Sheet Pan Salmon And Vegetables Recipe Ingredients
- SALMON: You will need 4 salmon fillets approx (6 oz | 170 g). Not a fan of salmon - Fillets of firm-fleshed white fish like hake, halibut, and cod are mild, meaty, and forgiving—and they can be cooked in much the same way as salmon. You’ll know they are cooked when the flesh is opaque and flakes easily just like salmon.
- POTATOES: Baby potatoes is what I use and halved. You can use regular size red potatoes or Yukon gold (waxy potatoes) but make sure to cut them into bite size pieces - similar to the size of halved baby potatoes
- VEGETABLES: I used Asparagus and cherry tomatoes. These are very quick roasting veggies so if you would like to substitute them for other veggies try picking ones that cook for the same amount of time - like green beans, broccoli, cauliflower, or zucchini spears - other veggies like Brussel sprouts or sliced carrots will need more time so they may need to go in with the potatoes.
- OLIVE OIL: This is for tossing the veggies in
- SPICES: I used a lemon pepper seasoning blend for this recipe but really you can use any seasoning blend you like - like Italian seasoning blend or even an all purpose one. A harissa blend or za’atar blend would be nice or even herbs de Provence or Tex Mex. The sauce on the salmon is super versatile and can go with any seasoning blend for the most part. The only caution I would give is to monitor the salt in the seasoning blend you add. If there’s already salt in it I would reduce the amount you add or don’t add any at all. If you want to make up your one blend feel free to do so maybe some paprika and thyme or oregano. Along with whatever seasoning blend you choose you will also need some salt and black pepper. Chili flakes could be a good add in for some extra heat. As with any seasoning - adjust amounts to taste.
- SAUCE: For the sauce - you will need melted butter, sriracha or any garlic chili sauce, dijon mustard and honey. Adjust amounts to taste.
- GARNISH: I like to finish off the dish with a squeeze of lemon juice and serve with extra wedges and chopped fresh parsley
How To Make Sheet Pan Salmon & Vegetables
- PREHEAT oven and prep pan
- TOSS potatoes with seasoning and roast
- PREPARE SAUCE - combine ingredients and brush on to salmon
- REMOVE PAN from oven - slide potatoes to one side of pan, add the salmon filets to pan along with the asparagus and the tomatoes - drizzle vegges with olive oil and season with salt and pepper
- RETURN PAN to oven and continue to bake salmon and veggies until salmon is cooked through
- SERVE with lemon wedges and fresh chopped parsley.
Tips For Making Sheet Pan Meals
- Timing is everything: The salmon is perfectly tender and takes no time to bake as do the other two veggies I selected. This is no accident - I selected veggies that will cook basically the same time as the salmon and the ones that take longer go in the oven first.
- Size matters: The key is to use a very large enough sheet pan to allow veggies and salmon to have some wriggle room so that they all cook up evenly and are able to crisp up instead of steam.
- Know your veggies: You most definitely can switch up the vegetables here. I love asparagus and tomatoes but I also love radishes and carrots and even green beans with this combo. Just make sure to understand your veggies. For example root veggies or Brussel sprouts would need probably the same bake time as the potatoes so you might have to put them on at the same time as them. Zucchini spears wouldn’t need as much time so they would make a good replacement for the asparagus and so would broccoli or broccolini. The options are endless and you can swap things out according to what veggies your family loves to eat with salmon.
More Salmon Recipes You Will Love:
- 4 (6 oz | 170 g) salmon fillets
- 1 pound asparagus ends trimmed
- 1½ pounds baby potatoes, halved
- 1 cup of cherry tomatoes or grape tomatoes on or off the vine
- 4 tablespoons olive oil, divided
- Salt and pepper to taste
- 2 teaspoons seasoning blend of choice plus ½ tsp extra (I used lemon pepper)*
- 2 tablespoons honey
- 1½ teaspoon dijon mustard
- 1 teaspoon sriracha or any garlic chili sauce
- 1 tablespoon melted butter
- Lemon slices and fresh chopped fresh parsley for serving
- Preheat oven to 425°F. Line or spray/grease a large sheet pan with foil or parchment paper.
- Toss potatoes with 2 tablespoons of the olive oil, salt and pepper to taste, and 2 teaspoons of the herb blend. Arrange on a large sheet pan and bake in preheated oven for 20 minutes checking half way and giving them a shake.
- In the meantime prepare the sauce for the salmon: In a small bowl whisk together melted butter, sriracha, honey, dijon mustard, and ½ teaspoon remaining herb blend and pinch of salt and pepper. Brush sauce onto salmon fillets.
- Carefully remove hot pan from oven, push the potatoes over to one side of the pan and carefully arrange salmon fillets and tomatoes and asparagus on the sheet pan.
- Drizzle asparagus and tomatoes with remaining 2 tablespoon olive oil, season with salt and pepper to taste
- Carefully place pan back in the oven and cook for another 15 minutes until asparagus is fork-tender and salmon is cooked through. You’ll know they are cooked when the flesh is opaque and flakes easily. For a little extra char or colour feel free to broil or place under broiler for a couple minutes.
- Serve immediately garnished with chopped parsley and lemon slices with a squeeze of lemon juice if desired over everything.
- I used lemon pepper for the seasoning blend and loved it but I also love using Italian seasoning blend as well. You can use whichever blend you like. A harissa blend or za’atar blend would be nice or even herbs de Provence or Tex Mex. Really it’s according to your preference. The sauce on the salmon is super versatile and can go with any seasoning blend for the most part. The only caution I would give is to monitor the salt in the seasoning blend you add. If there’s already salt in it I would reduce the amount you add or don’t add any at all.