Save 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.
The first time I made this salmon sheet-pan dinner, I was surprised by how beautifully everything caramelized in the oven, making each bite deeply satisfying and flavorful.
Ingredients
- Salmon fillets: 4 (6 oz / 170 g) skin-on fillets
- Olive oil: 1 tablespoon (for fish) plus 2 tablespoons (for vegetables), plus 2 teaspoons (for greens)
- Kosher salt: 1/2 teaspoon for fish, 1/2 teaspoon for vegetables, pinch for greens
- Freshly ground black pepper: 1/4 teaspoon for fish, 1/4 teaspoon for vegetables, pinch for greens
- Lemon: 1, thinly sliced plus 1 teaspoon juice for greens
- Carrots: 2 medium, peeled and cut into 1-inch chunks
- Parsnips: 2, peeled and cut into 1-inch chunks
- Sweet potato: 1 small, peeled and cubed
- Red onion: 1 small, cut into wedges
- Dried thyme or fresh thyme: 1 teaspoon dried or 1 tablespoon fresh leaves
- Baby kale or baby spinach: 4 cups (120 g)
Instructions
- Prep vegetables:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil. Toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, thyme, salt, and pepper. Spread evenly on baking sheet.
- Roast vegetables:
- Roast the 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 pan:
- Push vegetables to sides of pan after roasting 20 minutes. Place salmon fillets, skin-side down, in the center and top with lemon slices.
- Finish roasting:
- Return pan to oven and roast for 10–12 minutes until salmon is just cooked and vegetables are tender and caramelized.
- Prepare greens:
- While salmon cooks, toss greens with olive oil, lemon juice, salt, and pepper.
- Serve:
- Scatter greens over hot vegetables and salmon, let wilt for 2 minutes, then serve. Squeeze extra lemon juice over top if desired.
Save My family gathers around the table for this colorful meal, and there are never any leftovers—it is hearty, beautiful, and always a winter favorite.
Required Tools
Large rimmed baking sheet, parchment paper or foil, large mixing bowl, chefs knife, cutting board
Allergen Information
Contains: Fish (salmon). Double-check that all packaged ingredients (olive oil, spices) are free from cross-contamination if allergies are a concern.
Nutritional Information
Per serving: 420 calories, 21 g total fat, 27 g carbohydrates, 31 g protein
Save This salmon sheet-pan dinner makes a showstopping, healthy weeknight meal. Try pairing it with a chilled Sauvignon Blanc for extra refreshment.
Recipe Guide
- → What type of salmon works best for this dish?
Skin-on salmon fillets are ideal to keep the fish moist and tender while roasting, and the skin crisps nicely in the oven.
- → Can other root vegetables be used instead of carrots and parsnips?
Yes, turnips, beets, or other firm root vegetables can be substituted to add different flavors and textures.
- → How do I ensure the vegetables caramelize properly?
Roast the vegetables at a high temperature (425°F/220°C) and stir halfway through to encourage even caramelization.
- → What’s the best way to prepare the greens for this dish?
Toss baby kale or spinach with olive oil, lemon juice, salt, and pepper, then scatter them over the hot vegetables and salmon to wilt gently.
- → Can this dish be made ahead of time?
Vegetables can be prepped in advance, but it’s best to roast and combine with salmon and greens just before serving for optimal freshness.