Pin 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.
I first made this salmon sheet-pan dinner on a snowy weeknight and loved how the roasting brings out the sweetness in root vegetables while keeping the salmon perfectly tender. It’s now one of my go-to meals when I want something satisfying but still light enough for busy evenings.
Ingredients
- Salmon fillets: 4 pieces (6 oz / 170 g each), skin-on
- Olive oil: For both fish and vegetables
- Kosher salt: Seasoning for salmon and vegetables
- Black pepper: Freshly ground
- Lemon: Thinly sliced, plus extra for serving
- Carrots: 2 medium, peeled and cut into chunks
- Parsnips: 2, peeled and chunked
- Sweet potato: 1 small, peeled and cubed
- Red onion: 1 small, cut into wedges
- Dried or fresh thyme: Dried (1 tsp) or fresh (1 tbsp)
- Baby kale or spinach: 4 cups (120 g)
- Lemon juice: For tossing greens
- Pinch salt and pepper: For greens
Instructions
- Preheat & Prepare Sheet-Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Season Root Vegetables:
- Toss carrots, parsnips, sweet potato, and red onion with olive oil, thyme, salt, and pepper. Spread vegetables evenly on prepared pan.
- Roast Vegetables:
- Roast vegetables for 20 minutes, stirring halfway.
- Prepare Salmon Fillets:
- Pat salmon fillets dry. Rub with olive oil and season with salt and pepper.
- Add Salmon to Pan:
- Push vegetables to edges after roasting, create space in center, lay salmon skin-side down, and top with lemon slices.
- Roast Again:
- Roast for 10 to 12 minutes, until salmon is cooked and vegetables are tender and caramelized.
- Prepare Greens:
- While salmon cooks, toss greens with olive oil, lemon juice, salt, and pepper.
- Wilt Greens:
- Scatter greens over hot vegetables and salmon when out of oven. Let wilt for 2 minutes.
- Serve:
- Serve salmon fillets with vegetables and wilted greens. Finish with extra lemon juice if desired.
Pin This dish is a favorite in my family because everyone enjoys the colorful presentation and the mix of flavors. Sharing the pan at the table feels extra cozy on chilly evenings.
Required Tools
Large rimmed baking sheet, parchment paper or foil, large mixing bowl, chefs knife, cutting board
Allergen Information
Contains fish (salmon). If allergies are a concern, double-check all packaged ingredients like olive oil and spices for cross-contamination.
Nutritional Information
Per serving: 420 calories, 21 g fat, 27 g carbohydrates, 31 g protein
Pin This sheet-pan salmon is delicious for leftovers, and the easy prep makes it a weeknight staple. Enjoy a simple, vibrant meal with minimal fuss!
Recipe FAQ
- → What root vegetables work best for roasting with salmon?
Carrots, parsnips, and sweet potatoes are ideal for roasting alongside salmon due to their sweetness and texture. You can also substitute turnips or beets for variety.
- → How do I ensure the salmon stays moist while roasting?
Pat the salmon dry and lightly coat it with olive oil before seasoning. Roasting alongside vegetables helps retain its moisture without drying out.
- → When should I add the greens to avoid overcooking?
Add baby kale or spinach towards the end of roasting, scattering them over the warm vegetables and salmon to let them wilt gently without becoming soggy.
- → Can smoked paprika enhance this dish?
Yes, sprinkling smoked paprika on the vegetables before roasting adds a subtle smoky depth that complements the salmon's flavor beautifully.
- → What wine pairs well with this combination?
A chilled Sauvignon Blanc or Pinot Gris balances the rich salmon and earthy vegetables, enhancing the overall meal experience.