Sheet Pan Baked Salmon and Vegetables

This mediterranean-inspired sheet pan baked salmon and vegetables is one of my favourite recipes. It’s packed with protein, fiber and delicious flavours, drizzled with refreshing dill yogurt sauce. So good!

WHAT IS SHEET PAN BAKED SALMON

Sheet pan baked salmon and vegetables is a dish that involves baking salmon fillets and a variety of seasoned vegetables together on a single baking sheet. The salmon is marinated in a simple and flavourful mixture of olive oil, garlic, lemon juice, chili flakes, oregano, and salt. The vegetables are roasted until tender and caramelized, adding a lovely sweetness to the dish.

I like to serve this meal with a fresh dill yogurt sauce, which provides a cool and tangy contrast to the warm salmon and vegetables. It’s a perfect dish for those who want a quick, healthy, and tasty dinner with minimal cleanup.

INGREDIENTS YOU’LL NEED

• Salmon fillets – When selecting salmon fillets, look for fresh, high-quality cuts. Wild-caught salmon is often recommended for its great flavour and nutritional benefits. Ensure the fillets are similar in size to ensure even cooking.
• Sweet potato – Sweet potatoes add delicious sweetness and colour to the dish. They are also packed with vitamins A and C, fibre, and antioxidants. When preparing sweet potatoes, make sure to cut them into small, uniform cubes to ensure they cook evenly.
• Zucchini – Also known as courgette. Zucchini is a versatile vegetable that has a mild, slightly sweet flavor. It’s also low in calories and high in vitamins and minerals.
• Red bell pepper – Red bell peppers bring a pop of colour and a sweet, crisp flavour to the dish. They are rich in vitamins A and C, making them a nutritious addition to the meal.
• Red onion – Red onions add a subtle sweetness and a bit of crunch to the dish. They also bring a beautiful color contrast.
• Olive oil – Olive oil is used both in the marinade and for drizzling over the vegetables. It’s a healthy fat that enhances the flavor and ensures the salmon and vegetables are tender and moist.
• Garlic – Fresh garlic adds a robust and aromatic flavour to the marinade, complementing the salmon beautifully.
• Lemon – Lemon juice adds a bright, zesty note to the salmon marinade.
• Chilli flakes – Chilli flakes add a subtle heat to the marinade, giving the dish a bit of a kick without overpowering the other flavours.
• Oregano – Oregano adds a herby, earthy flavor to the marinade.
• Greek yogurt – Greek yogurt is used to make the dill yogurt sauce. It adds a creamy texture and loads of freshness to the dish.
• Fresh dill – Fresh dill adds fresh, herby flavor to the yogurt sauce. It works perfectly with baked salmon and vegetables.

HOW TO MAKE SHEET PAN BAKED SALMON AND VEGETABLES

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Preheat the oven.

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2: Prepare the sweet potatoes.

Place the sweet potato cubes on the baking sheet, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss the sweet potatoes with your fingers to coat them evenly with the oil and seasoning. Place the baking sheet in the preheated oven and bake for 15 minutes. This will give the sweet potatoes a head start, ensuring they are perfectly tender and caramelized by the time the dish is done.

Step 3: Prepare the remaining vegetables.

While the sweet potatoes are baking, cut the zucchini into half-moons and the red bell pepper into chunks. Toss them with the remaining 2 tablespoons of olive oil, salt, and pepper. After the sweet potatoes have baked for 15 minutes, add the zucchini and red bell pepper to the baking sheet. Return the sheet to the oven and bake for an additional 20 minutes.

Step 4: Prepare the salmon marinade.

While the vegetables are baking, prepare the salmon marinade. In a small bowl, combine 4 tablespoons of olive oil, minced garlic, lemon juice, chilli flakes, oregano, and salt. Mix well to ensure the ingredients are evenly distributed.

Step 5: Add the salmon and red onion.

Remove the baking sheet from the oven. Add the sliced red onion to the vegetables on the baking sheet. Place the salmon fillets on top of the vegetables and brush them generously with the prepared marinade. This will infuse the salmon with flavour and keep it moist during baking.

Step 6: Bake the salmon.

Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time may vary depending on the thickness of the salmon fillets, so keep an eye on them to avoid overcooking.

Step 7: Make the dill yogurt sauce.

While the salmon is baking, prepare the dill yogurt sauce. In a small bowl, combine the Greek yogurt, chopped dill, lemon juice, salt, and pepper. Mix well and adjust the seasoning to taste. Refrigerate the sauce until ready to serve.

Step 8: Serve and enjoy!

Once the salmon and vegetables are done, remove the baking sheet from the oven. Drizzle the dill yogurt sauce over the salmon and vegetables, and serve immediately. Enjoy your delicious, healthy, and easy-to-make sheet pan baked salmon and vegetables!

STORING AND FREEZING

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the salmon and vegetables in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. The dill yogurt sauce can be stored separately in the refrigerator for up to 5 days.

If you want to freeze the dish, I recommend doing so without the dill yogurt sauce, as it doesn’t freeze well. Place the cooled salmon and vegetables in a freezer-safe container or zip-top bag and freeze for up to 3 months. To reheat, thaw the dish in the refrigerator overnight, then reheat in a preheated oven at 350°F (175°C) until heated through. Prepare a fresh batch of dill yogurt sauce before serving.

TOP TIPS

• Use fresh, high-quality ingredients: The key to a delicious sheet pan baked salmon and vegetable dish is using fresh, high-quality ingredients. Choose nice, wild-caught salmon if possible, and fresh, seasonal vegetables for the best flavor and nutrition.
• Don’t overcrowd the pan: To ensure even cooking and caramelization, make sure not to overcrowd the baking sheet. If necessary, use two baking sheets to give the vegetables and salmon enough space to cook properly.
• Marinate the salmon: Letting the salmon marinate for at least 15 minutes before baking allows the flavors to penetrate the fish, resulting in a more flavourful dish. If you have more time, you can marinate the salmon for up to an hour.
• Keep an eye on the oven: Salmon can overcook quickly, so keep a close eye on it while it’s baking. The fish is done when it turns light pink and flakes easily with a fork.
• Adjust seasoning to taste: Everyone’s taste preferences are different, so don’t be afraid to adjust the seasoning to suit your palate. Add more salt, pepper, or lemon juice as needed.

You may also enjoy…

10-Minute Creamy Peanut Butter Noodles

Roasted Garlic Potatoes au Gratin

One-Pan Marry Me Chicken Orzo

Roasted Cauliflower Cheddar Soup

Easy Finnish Salmon Soup