Sheet Pan Salmon and Veggies
One pan salmon and veggies coated in honey garlic sauce, then baked in a sheet pan for a healthy easy dinner.
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
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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.
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!
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
Calories: 414kcal, Carbohydrates: 26g, Protein: 38g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 94mg, Sodium: 683mg, Fiber: 3g, Sugar: 19g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!
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!
My husband and I agreed this recipe was bland in taste. The salmon was overcooked. However the vegetables were tasty and colorful.
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!
Would it be okay to use frozen salmon?
No, it wouldn’t be a good idea.
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!
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.