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Sheet Pan Dinner

Sheet Pan Dinner: Easy, Flavorful, and Minimal Cleanup Meals


  • Author: Jennie Graham
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

 

This Sheet Pan Garlic Herb Salmon and Vegetables is an easy, healthy dinner that comes together in 30 minutes. With roasted veggies and tender, flavorful salmon, it’s a perfect all-in-one meal.


Ingredients

Scale
  • 4 salmon fillets (6 oz each)
  • 1 lb baby potatoes, halved
  • 1 lb asparagus, trimmed
  • 1 red bell pepper, sliced
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • Salt and pepper, to taste
  • Lemon slices and fresh parsley for garnish (optional)

Instructions

  • Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  • Toss the halved baby potatoes with 1 tbsp olive oil, salt, pepper, and ½ tsp each of thyme and rosemary. Spread them on the sheet pan and roast for 15 minutes.
  • While the potatoes are roasting, prepare the salmon and veggies. In a small bowl, mix the remaining olive oil, garlic, lemon juice, paprika, thyme, and rosemary.
  • Toss the asparagus and bell pepper in half of the olive oil mixture. Rub the rest over the salmon fillets.
  • After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and push the potatoes to one side.
  • Add the seasoned salmon fillets and vegetables to the sheet pan. Roast everything together for an additional 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
  • Garnish with lemon slices and fresh parsley before serving.

Notes

  • Swap asparagus for green beans or broccoli depending on what you have on hand.
  • For extra flavor, marinate the salmon for 15 minutes before roasting.
  • Serve with a side of quinoa or brown rice for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 1 salmon fillet with vegetables
  • Calories: 420
  • Sugar: 4g
  • Sodium: 320m
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 32g
  • Cholesterol: 85mg