Ugh, weeknights, right? Between work, school runs, and just trying to find matching socks, the last thing I want to do is spend hours in the kitchen scrubbing pots. That’s why this Flavorful Sheetpan Salmon And Potatoes With Veggies recipe is my absolute go-to! Seriously, it’s a lifesaver. Everything cooks together on one pan, meaning less mess and more time doing, well, anything else! Plus, it’s ridiculously tasty AND healthy. I whip this up at least once a week when I’m feeling that classic ‘what’s for dinner?’ panic. It delivers a completely satisfying, feel-good meal with barely any fuss. It’s proof that delicious can be super, super easy.
Why You’ll Love This Flavorful Sheetpan Salmon And Potatoes With Veggies
Trust me, this sheet pan meal is a game-changer for so many reasons:
- Super Speedy: We’re talking dinner on the table in under an hour, with minimal prep!
- Effortlessly Healthy: Packed with protein, good fats, and tons of veggies. It’s a meal that makes you feel great.
- One-Pan Wonder: Seriously, just one pan to wash? Yes, please! Less cleanup means more relaxation.
- So Delicious: The roasted potatoes get perfectly tender, the salmon is flaky, and the veggies are just right. Yum!
Gather Your Ingredients for Flavorful Sheetpan Salmon And Potatoes With Veggies
Okay, before we get this party started, let’s make sure you’ve got everything you need! This recipe is super forgiving, but having the right bits and bobs makes it even easier. You’ll want about a pound and a half of gorgeous salmon fillet – fresh is always best, but a good quality frozen one, thawed, works too! Then, grab a pound of those cute baby potatoes and give ’em a good halve. We also need about a pound of broccoli florets – just chop up a head if you’re starting from scratch! Don’t forget a nice big red onion, cut into wedges that’ll roast up beautifully. Your pantry staples will come into play with three tablespoons of good olive oil, a teaspoon each of garlic powder and paprika, and of course, salt and pepper. I usually start with about half a teaspoon of salt for everything, but you do you! And hey, if you’re feeling adventurous, maybe check out these amazing honey-roasted carrots for inspiration on other veggies!
Step-by-Step Guide to Making Flavorful Sheetpan Salmon And Potatoes With Veggies
Alright, ready to get this dinner magic happening? It’s honestly so simple, you’ll wonder why you haven’t been doing sheet pan meals forever. First things first, let’s get that oven roaring! Preheat it to 400°F (200°C). While it’s heating up, grab a big ol’ bowl. Toss your halved baby potatoes with about a tablespoon of olive oil, your garlic powder, paprika, and a good pinch of salt and pepper. Get them all coated nicely! Then, spread them out in a single layer on your biggest baking sheet. Don’t overcrowd them, or they’ll steam instead of roast – and we want those crispy edges, right? Pop them into the hot oven for about 20 minutes. This gives them a head start because potatoes take a little longer.
While those spuds are getting cozy, let’s prep our other goodies. In that same bowl (no need to wash it!), toss your broccoli florets and red onion wedges with the remaining 2 tablespoons of olive oil. Sprinkle with a bit more salt and pepper. Give it a good swirl and make sure everything is lightly coated. Keep your eye on the clock for those potatoes!
When those 20 minutes are up, carefully pull the baking sheet out of the oven. See those potatoes looking a little golden? Perfect! Now, tuck the seasoned broccoli and red onion in around the potatoes. Try to spread them out so they can get nice and roasted too. Next, it’s time for the star of the show: the salmon. Lay your salmon fillet right on top of the veggies. Season it simply with a little more salt and pepper. It really doesn’t need much else!
Now, pop the whole pan back into the oven. We’re going to bake it all for another 12 to 15 minutes. The exact time depends on how thick your salmon is, but you’re looking for it to be cooked through and flake easily when you nudge it with a fork. The broccoli should be tender-crisp, and the onions soft and a little caramelized. If you’re unsure, just poke the salmon gently. If it falls apart super easily, it’s done! Seriously, it’s that straightforward. You can find more tips on roasting potatoes and onions here, and check out these otras ideas de verduras asadas too!
Tips for the Perfect Flavorful Sheetpan Salmon And Potatoes With Veggies
You know, even though this recipe is pretty foolproof, there are a few little tricks I’ve picked up that really make it sing. They’re super simple, but they can elevate your sheet pan meal from good to absolutely amazing!
Give Those Potatoes a Head Start for Max Crispiness
This is my number one tip for getting potatoes that are truly fantastic. Don’t skip that initial 20-minute roast before you add the other stuff! Potatoes need a bit more time to get tender and, more importantly, crispy. If you throw them in with everything else, they tend to steam instead of roast, and nobody wants soggy potatoes. Trust me on this one!
Don’t Crowd the Pan, Seriously!
I know I mentioned it before, but it’s so important I’ll say it again. Overcrowding your baking sheet is a recipe for steaming, not roasting. Make sure everything has a little breathing room. If your baking sheet is too small, just grab another one! It’s way better to use two pans than to end up with veggies and potatoes that aren’t nicely browned and a little bit caramelized. Happy little ingredients cook best when they have their own space.
Know Your Salmon
Salmon cooks super fast, which is part of why this recipe is so quick! Keep an eye on it. The cooking time really depends on the thickness of your fillet. For thinner pieces, it might be closer to 12 minutes. Thicker ones might need the full 15. The best way to tell? Gently flake it with a fork. If it separates easily and looks cooked through, it’s done. Don’t overcook it, or it can get a bit dry. Precision here makes all the difference between perfectly tender and just okay.
Spice it Up (Or Down!)
The garlic powder and paprika are great, but don’t be afraid to play around! Maybe add a little onion powder with the potatoes, or some dried herbs like thyme or rosemary tossed with the veggies. For a little kick, a pinch of red pepper flakes is fantastic. If you’re feeling fancy, you could even brush the salmon with a bit of this amazing garlic herb butter right before it goes back into the oven. Yum!
Ingredient Variations and Substitutions
You know, one of the best things about this flavorful sheetpan salmon and potatoes with veggies is how darn adaptable it is! Don’t have broccoli? No worries! Bell peppers, zucchini, asparagus, or even some green beans would be fantastic thrown in there. Just toss them with a little olive oil, salt, and pepper like the others. If red onion isn’t your jam, a yellow or sweet onion will work just fine, cut into wedges, of course. And for the salmon, while mine is pretty simple with just salt and pepper, feel free to sprinkle on some dill, a little lemon zest, or even a pinch of chili powder if you’re feeling adventurous. It’s your kitchen adventure!
Serving Suggestions for Your Sheetpan Meal
This amazing sheetpan salmon and potatoes is practically a complete meal all on its own, but if you want to jazz things up a bit, I have a few ideas! It’s fantastic served with a bright, fresh salad on the side – maybe something like this gorgeous Caprese salad would be lovely. Or, you could even whip up a quick lemon-dill yogurt sauce to drizzle over the top. Honestly though, it’s so good, it really doesn’t need much else!
Storage and Reheating Instructions
Got leftovers? Lucky you! You can pop any remaining flavorful sheetpan salmon and potatoes with veggies into an airtight container and keep it in the fridge for about 2-3 days. When you’re ready to reheat, I find it’s best to pop it back in a moderate oven (around 350°F/175°C) for about 10-15 minutes. This helps keep the potatoes from getting too soggy and warms everything through evenly. A quick zap in the microwave works too, but the texture might not be *quite* as crisp. Enjoy your second-day feast!
Frequently Asked Questions about Sheet Pan Salmon
Got questions about whipping up this delicious sheet pan dinner? I get it! It’s my go-to, but we all have those little things we wonder about. Let’s dive in:
Can I use frozen salmon for this recipe?
Absolutely! Frozen salmon is a total lifesaver for busy nights. Just make sure you thaw it completely before you start. The best way to do this is to pop it in the fridge overnight. If you’re in a real pinch, you can thaw it in a sealed bag under cold running water, but overnight is ideal to make sure it’s evenly thawed and ready to cook to perfection. It cooks up just as beautifully!
What other vegetables work well with this sheet pan meal?
Oh, the possibilities are endless! Besides broccoli and red onion, I love tossing in asparagus spears, bell pepper strips (any color works!), cherry tomatoes (they get so sweet and jammy!), zucchini rounds, or even some Brussels sprouts (halved or quartered). Just make sure whatever you choose cooks in a similar timeframe to the potatoes or salmon, or give them a little head start like I do the potatoes, especially for harder veggies. Think about what you’ve got in your crisper drawer – chances are, it’ll be delicious!
How do I make the potatoes extra crispy?
Okay, for potato perfection, there are a couple of tricks! First, make sure you don’t overcrowd the pan – this is HUGE. Give those potato halves some space so the hot air can circulate all around them. Also, don’t skip that initial 20-minute roast before adding the other ingredients. If you *really* want to go the extra mile, you can even parboil the halved baby potatoes for about 5 minutes, drain them really well, give them a shake in the colander to rough up the edges, and *then* toss them with the oil and spices before they hit the pan. That extra step makes them unbelievably crispy!
My salmon is cooking really fast, what should I do?
Salmon is wonderful because it cooks quickly, but thickness can definitely vary! If you notice your salmon is cooking much faster than the veggies or potatoes, you have a couple of options. You can carefully remove the salmon from the pan once it’s cooked through (it will continue to cook a little from residual heat) and let the veggies finish up. Alternatively, you can cut your salmon fillet into smaller, more uniform pieces before you start. This helps it cook more evenly with everything else. It’s all about watching for those lovely flakes!
Can I use a different type of fish?
You sure can! This sheet pan method is super versatile. While salmon is my absolute favorite here, cod, halibut, or even a nice firm white fish would work beautifully. Just be mindful that different fish have slightly different cooking times. Thinner fillets might cook faster, and thicker ones might need a smidge longer. You can also check out this quick shrimp bake recipe for another awesome one where everything cooks super fast!
Nutritional Information
Just a heads-up, those numbers are estimates, okay? They can totally change depending on the exact size of your salmon fillet, how much oil you *really* used (ha!), and the specific veggies you toss in. But generally, for one serving of this delicious Flavorful Sheetpan Salmon And Potatoes With Veggies, you’re looking at around 550 calories, about 30g of fat (mostly the good kind!), 35g of protein, and roughly 40g of carbs. It’s a pretty well-balanced meal that fuels you up without weighing you down!
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Flavorful Sheetpan Salmon and Potatoes with Veggies
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple and delicious one-pan meal featuring salmon, potatoes, and your favorite vegetables.
Ingredients
- 1.5 lbs salmon fillet
- 1 lb baby potatoes, halved
- 1 lb broccoli florets
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper. Spread them in a single layer on a large baking sheet.
- Roast the potatoes for 20 minutes.
- While the potatoes roast, toss the broccoli florets and red onion wedges with the remaining 2 tbsp olive oil, salt, and pepper.
- Remove the baking sheet from the oven. Add the seasoned broccoli and red onion to the pan with the potatoes.
- Place the salmon fillet on top of the vegetables. Season the salmon with salt and pepper.
- Return the baking sheet to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Notes
- You can substitute other vegetables like asparagus, bell peppers, or zucchini.
- For crispier potatoes, you can parboil them for 5 minutes before roasting.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg
Keywords: sheet pan salmon, roasted potatoes, roasted vegetables, easy dinner, one pan meal, healthy recipe