This recipe for Sheet Pan Salmon and Vegetables is a terrific, easy salmon dinner that’s packed with a ton of great flavor! Green beans, sweet potato, and sliced bell peppers, plus perfectly cooked baked salmon, are all tied together with a quick-to-make homemade teriyaki sauce. Deliciously simple, dinner is done in roughly 30 minutes!
I am always up for easy dinner suggestions or ideas. You too? Yeah, life is busy. Too busy to stress and fuss too much over dinner. But even still, I don’t want to phone a supper in. I want to end my day with something delicious and filling in my belly….but simple and that doesn’t take up my whole night to prep, cook and clean up after. Ya feel me?
One pan dinners are kinda my jam for that reason. Less muss. Less fuss. And less mess! I’ve been loving on Sheet pan salmon and broccoli and Sheet pan sausage and veggies for years, but wanted something new for the easy dinner rotation. And this easy baked salmon with veggies recipe so fits the bill!
This Salmon Sheet Pan Dinner with Vegetables is the ideal dinner for a busy weeknight! It comes together quickly and is done cooking in about 30 minutes. And it is totally bursting with flavor from a simple (yet delicious) homemade teriyaki sauce. The veggies and salmon cook to perfection on one baking sheet, so clean up is minimal and it makes 4 servings, so its great to make for the whole family. Paleo as is and naturally gluten free, to boot!
Frequently asked questions
What other vegetables can I use in this sheet pan salmon recipe? Broccoli, cauliflower, asparagus, mushrooms, Brussels sprouts, and others can be substituted for the veggies in this recipe.
Can I use frozen vegetables? I wouldn’t use frozen veggies for this salmon with vegetables recipe since they will release a lot of water when cooked.
Can I use frozen salmon? Yes, defrost the salmon overnight in the fridge then pat it dry before placing in the marinade.
Can I use regular potato instead of sweet potato? Yes, any kind of potato will work well in this recipe. If you are using a Russet potato or other potato with a thicker skin, I would peel the potato first.
How long does salmon take to bake? That depends on the thickness of your cut of fish. If you have a thin cut of salmon, it will take less time to cook through than a thicker piece. You will know your salmon is done baking when it easily flakes with a fork. If you feel like your salmon is done cooking before your vegetables, simply remove it from the baking sheet and place it on a serving plate. Cover it with foil or another plate to keep it warm without overcooking it while the vegetables finish up.
What vegetables go with salmon? There are so many! Asparagus, beets, carrots, cucumbers, green beans, kale, mushrooms, peppers, potatoes (sweet or white), and tomatoes are some of the best veggie pairings with salmon.
Fresh ginger tip
If you want to have fresh ginger on hand for this baked salmon dinner (and other recipes), but don’t use it very often, peel the ginger (a spoon works great to scrape off the thin skin) then place it into a freezer bag or small container and freeze it. The ginger will stay fresh for months in the freezer and you can grate or chop the ginger straight from the freezer.
Plus, you will always have some on hand for making this salmon with vegetables recipe!
Time saving clean up tip
The glory and appeal of sheet pan dinners is that they use ONE baking sheet and make cleaning up from dinner a little faster.
Make the clean up from this easy salmon dinner recipe even quicker by lining your sheet pan with parchment paper. I like to use this compostable brand so that I can easily clean up from dinner and toss the parchment paper into my compost with the other food veggie scraps.
Other veggie-loaded sheet pan dinner recipes
- Sheet Pan Sausage and Veggies
- One-Sheet Roasted Garlic Salmon & Broccoli
- Sheet Pan Orange Tofu & Veggies
- Sheet Pan Veggie Fajitas
- Whole30 Lemon Chicken & Broccoli
Loving this easy salmon dinner recipe and are hungry for more?
30-Minute Sheet Pan Salmon with Mixed Veggies
- large sheet pan
- 1/3 cup gluten free low-sodium tamari or soy sauce if gluten free isn't needed
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 clove garlic grated or pressed
- 1 teaspoon grated fresh ginger (optional)
- 24 ounces fresh or defrosted salmon cut into 4 portions
- 1 large sweet potato cut into quarters then thinly sliced
- 8 ounces green beans ends trimmer
- 1 medium bell pepper red or yellow, cut into ½-inch slices
- 2 tablespoons avocado or olive oil
- ½ teaspoon salt
- Toasted sesame seeds for serving (optional)
- Preheat oven to 425℉ and line your baking sheet with parchment paper (if desired) for easy clean up.
- In a shallow baking dish or bowl, mix the tamari, vinegar, honey, garlic, and ginger. Place the salmon flesh side down into the marinade.
- Meanwhile, place the sweet potato, green beans, and pepper on the sheet pan. Toss the vegetables with the oil and salt then spread into an even layer on the pan. Place pan in the oven and roast for 15 minutes.
- Remove pan from the oven. Use a spatula or spoon to push the veggies to the edges of the pan, making space for the salmon. Place the salmon fillets in the center of the pan flesh side up.
- Drizzle 3 to 4 tablespoons of the marinade over the vegetables (the marinade is going to cook so you don’t have to worry about it having touched the raw salmon). Discard unused marinade. Do NOT save or add to dish after cooking.
- Return the pan back to the oven and bake until salmon is tender, 10 to 12 minutes. If you want a crispy top on the salmon and a little char on the veggies, remove the pan after 8 to 10 min then preheat the broiler. Broil the top of the salmon until browned, about 2 minutes, watching carefully so the vegetables don’t burn.
- Serve and enjoy warm.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!