Sheet Pan Salmon and Veggies drizzled with a flavorful honey garlic sauce and roasted on one pan. No marinating, customize your veggies, and this high-protein, 30 minute meal is table ready!
Why You’ll Love This Recipe
I first shared this sheet pan salmon and veggies recipe back in 2018. We fish a lot in summer, so I re-tested it and made the honey garlic sauce even better, and swapped in more everyday veggies.
I use the same sauce on the salmon and vegetables, so it’s super quick, and the fish comes out flavorful with zero marinating! Everything cooks on one baking sheet for minimal cleanup.
I’ve also updated the photos so you can see what a delicious and colorful plate this one pan salmon and veggies makes! It’s easily one of my favorite sheet pan dinners to serve!
Ingredients for Sheet Pan Salmon and Veggies
- Salmon fillet: I use wild salmon with the skin on, but salmon with skin-off works just fine too. You can also use farmed salmon, but it’ll need a little extra cooking time.
- Broccolini: I like that they are longer and their ends get more charred but you can use broccoli.
- Bell peppers: A colorful, year-round staple I always keep on hand. I used yellow and red peppers, but any color works. Green pepper is less sweet, but I think the sauce would balance it.
- Onion: Adds sweetness and depth to the veggies. You can use yellow, white, or red onion.
- Sauce base: Honey, extra virgin olive oil, fresh lemon juice, and grated garlic create a sweet and savory foundation.
- Seasonings: I add dried oregano, a pinch of red pepper flakes for mild heat, plus salt and pepper. Feel free to adjust to your taste.
Vegetables Variations
This salmon with roasted vegetables is an easy way to use whatever you’ve got in the fridge.
- Red, yellow, and orange bell peppers, onion, and zucchini
- Broccoli, cauliflower, and carrots
- Potatoes, cherry tomatoes, asparagus, and peas
- Brussels sprouts, sweet potatoes, and mushrooms
- Bell peppers, green beans, and butternut squash
How to Make Sheet Pan Salmon and Veggies
If you’re adding extra veggies or doubling the recipe, grab a second baking sheet.
Preheat oven to 400 F and line a large baking sheet with parchment paper.
- Make the sauce: In a small bowl, whisk together honey, lemon juice, soy sauce, garlic, oregano, red pepper flakes, salt, and pepper.
- Prep the salmon: Place the salmon in the middle of the prepared baking sheet and brush 1/3 of the honey garlic sauce on top.
- Add broccolini: Put the broccolini on one side of the salmon, drizzle with sauce, toss gently, and spread it out.
- Add bell peppers and onion: On the other side, add bell peppers and onion, drizzle with the remaining sauce, toss, and spread evenly.
- Bake: Bake it for around 20 minutes, or until the thickest part of the salmon hits 140 F. Wild salmon cooks fast, farmed might need a bit more time. Don’t overbake!
Broil Finish
For crispier veggies, transfer the salmon to a plate and cover it with aluminum foil. Spread the veggies out on the baking sheet and either broil them or bake a little longer, watching the broccolini so it doesn’t burn.
Tips for Best Results
Here are my tips for the best sheet pan salmon and veggies.
- Cut vegetables into same size pieces: Slice firm vegetables into similar size pieces to ensure veggies come out tender while salmon stays juicy.
- Wild vs. farmed salmon cook time: The recipe’s cook time is written for wild salmon, which is less fatty than farmed. Cook farmed salmon longer.
- Wild salmon and veggies: It’s important to pair wild salmon with veggies that take the same time to cook. It can come out dry if overcooked.
- For more crispy veggies: Spread them on 2 baking sheets so they have more room to roast evenly and get nicely browned.
Serving Ideas
Sheet pan meals are hearty enough on their own, but if you want a side, simple grains like brown rice or quinoa work perfectly.
This dish is also perfect for meal prep. You can make a big batch and have ready-to-go lunches for the family or a quick dinner on your busiest weeknight.
How to Store and Reheat
Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze: I don’t freeze this because the salmon can get a little mushy.
Reheat: I like using the microwave so the salmon doesn’t dry out, or you can bake it at 350 F for 10-15 minutes.
More Salmon Recipes to Try
- Baked salmon in foil
- Baked salmon recipe
- Thai sweet chili salmon
- Hot honey salmon bites
- Honey garlic salmon
- Lime ginger salmon
- Miso salmon
Sheet Pan Salmon and Veggies
Equipment
Ingredients
- 1.5 pounds salmon fillet
- 10 ounces broccolini, or broccoli
- 2 large red and yellow bell peppers, cut into 2 inch pieces
- 1/4 red onion, sliced
For Honey Garlic Sauce:
- 3 tablespoons honey
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 3 large garlic cloves, grated
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F and line large 9×13 baking sheet with unbleached parchment paper.
- In a small bowl, add honey, lemon juice, soy sauce, garlic, oregano, red pepper flakes, salt and pepper, and whisk.
- Place salmon fillet in the middle of the baking sheet, brush 1/3 of honey garlic sauce on top.
- On one side of salmon fillet, add broccolini, drizzle with 1/3 of honey garlic sauce and toss gently to coat, then spread evenly.
- On another side of salmon fillet, add bell peppers and red onion, drizzle with remaining honey garlic sauce and toss gently to coat, then spread evenly.
- Bake for 20 minutes or until internal thermometer inserted in the thickest part of salmon registers 140 F. Do not over bake wild salmon as it’s a lean meat. Farmed salmon will need longer cook time.
- Remove from the oven and if you like your veggies more roasted, transfer salmon on a platter and cover with foil. Spread veggies on a baking sheet evenly and broil or bake a bit longer. Just watch broccolini so it doesn’t burn.
- Serve hot, with a side of quinoa, if you wish. Perfect for a meal prep.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Reheat: To reheat leftovers, I recommend to use a microwave to prevent chicken breasts from drying out. Or bake at 350 F for 10-15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good. I had a fresh caught salmon that had just crossed the bar and this recipe complimented it so well. I had some jalapeño honey that I used in the sauce which was perfect. I think the sauce has potential on other meats too. Leftovers we made fish tacos.
That sounds incredible! Fresh salmon with jalapeño honey in the sauce – Wow. Love the fish taco idea for leftovers too! We are going fishing today too.:)
Dear Olena,
I loved, loved, loved this recipe! All the flavors worked together so well. Yum! Yum! Thank you so much for all of your great ideas!
Aww, thank you so much! I’m so happy you loved it and that the flavors hit the spot. Your kind words truly mean a lot!
I have piece of salmon that looks like yours in the picture but mine is frozen. I was hoping to use this recipe. Since you said no to using frozen salmon, what do you think would happen if I thawed this piece and used your recipe?
Thawed will act just like fresh. Perfect!
Dear Miss Olena!!
I loved your recipes, i loved your videos and they were perfect: informative, entertaining, and so professional. The time was great.. I too have the Instant pot and I really love cooking with it. I am making your chicken with potatoes and veggies today. And the salmon and veggies for my family tonight. I am using a less denser fish, though: talapia. So I think I will blanch my Brussels sprout a bit and cover the whole thing as well so it stays tender.
Thank you for providing me with ideas!!
In gratitude,
Marky Mander
Pipe Creek, Texas
Awe, you are so welcome! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great weekend!
Amazing!…
So happy to hear, Irene!
Great dish!!!!
Fantastic! Glad you enjoyed the recipe, Bonnie!
Amazingly delicious and easy. I used Atlantic salmon. Next time I will try to find wild one.