Sheet Pan Salmon and Veggies

Close-up of cooked salmon fillet topped with red chili peppers, chili threads, and sesame seeds, served on a bed of grains.

This sheet pan salmon and veggies recipe makes dinner simple with everything roasting together on one tray. The salmon turns tender while the vegetables cook through, giving you a balanced meal with minimal cleanup.

Course Main Course, Main Dishes

Cuisine American, International

Keyword baking sheet, broccoli, garlic, olive oil, one sheet pan, pan meals, roast, salmon, salmon and vegetables, salmon and veggies, salmon fillets, sheet pan, sheet pan salmon

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 382kcal

Author Zuzana Paar

Equipment

Ingredients

2 Fillets Salmon 8.4 oz
5 Spears Asparagus 5 oz
½ Piece Yellow Bell Pepper 2.82 oz
1 Tablespoon Olive Oil 15 ml
4 Tablespoons Sweet Chili Sauce

US Customary - Metric

Instructions

Preheat oven to 375°Fahrenheit (190°Celsius) and line a baking sheet with parchment. Dice the bell pepper and slice the asparagus.
Place salmon on the sheet and spoon sweet chili sauce over each fillet.
Spread veggies around the salmon, drizzle with olive oil, and bake 20 minutes until salmon flakes and vegetables are tender.

Notes

Choose similar-sized veggies: Cutting your vegetables into similar sizes ensures even cooking. This prevents some pieces from burning while others remain undercooked.
Pat salmon dry before seasoning: Drying the fillets with a paper towel helps the seasoning, like salt and pepper, to stick better.
Preheat your oven: Make sure your oven is fully preheated before putting in the pan.
Don’t overcrowd the pan: Give the salmon and veggies space on the sheet pan. Overcrowding can cause steaming instead of roasting, making them less flavorful and softer instead of crisp.
Veggie Options: You can add baby potatoes, sweet potatoes, and even Brussels sprouts to your pan.

Nutrition