Roasted Sheet Pan Salmon and Vegetables is a simple to prepare dinner that’s loaded with fresh seasonal veggies, healthy fish and delicious tasty basil, lemon and garlic! It is an easy healthy weeknight meal ready in 30 minutes and less than 300 calories! 

an overhead of sheet pan salmon and vegetables

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Why We Love This Salmon and Vegetable Sheet Pan Dinner

Earlier this month when my Meal Prep feature came out in EatingWell, I got a flurry of emails and messages asking for MORE! More meal prep menus, more one-pan dinners, more 30-minute dinners to feed the family and more sheet pan meals.

Well, friends, I am listening! Stay tuned for many more awesome one pan 30-minute meals, like this one. My mission at Healthy Seasonal Recipes is to help make getting healthy whole food onto the family table easier.

This Roasted Salmon Sheet Pan Dinner is a really easy, one pan recipe that is ready in a half hour. Plus it makes use of the delicious end-of-summer harvest veggies I am just not willing to say goodbye to yet!

Recipe Highlights For Roasted Salmon Sheet Pan Dinner

  • This Salmon Sheet Pan dinner is bursting with fresh seasonal veggies: green beans, fennel and cherry tomatoes.
  • So simple to prepare and only requires one pan!
  • Full of flavor- thanks to fresh basil, garlic and basil oil!
  • Under 300 calories
closeup of the sheet pan dinner

Ingredient For Salmon and Veggie Sheet Pan Dinner

the ingredients for this recipe with text overlay
  • Salmon Filets: You’ll need four portions of boneless skinless salmon fillet, each about 4 or 5 ounces. It’s best if the skin is removed, so it’s easier to take it off of the large piece before you cut it into portions. If you have never done this, you can follow these step-by-step instructions for skinning salmon fillets.
  • Vegetables: We used fennel, green beans and cherry tomatoes and like most of our dinners here at HSR, we really upped the veggie portions. You’ll need 1 pint cherry tomatoes, and if possible look for a colorful blend! You’ll also need 12 ounces of fresh green beans. As far as prepping the veggies prep the green beans by removing the stem end. Then cut them in half. The cherry tomatoes can be left whole, just remove the stems and give them a rinse. And lastly, I added in a sliced bulb of fresh fennel. If you have never cooked with this anise-flavored veggie, I have instructions on how to cut fennel here. The flavor is great with salmon and other seafood!
  • Fresh Garlic and Basil Oil: To season this dish we used 2 finely chopped cloves of garlic mixed with ¼ cup La Tourangelle Basil Oil. Using this two for one ingredient is of the ways I was able to make this meal super tasty, but get it done in 30 minutes. That’s just the kind of ingredient a super mom (or dad) like us needs! Amiright?!! It adds delicious basil flavor, and it also serves as the cooking oil for the salmon and veggies. Bonus!!
  • Seasonings: 1 teaspoon coarse kosher salt, Freshly ground black pepper, 2 tablespoons chopped basil and 4 lemon wedges

How To Make Roasted Salmon Sheet Pan Dinner

steps for making the sheet pan salmon

Step 1: Make Garlic Basil Oil

  • The flavors in this baked salmon recipe come from the basil oil and fresh chopped garlic. Just mix them together. This mixture will be tossed with the veggies and poured over the salmon as well.

Step 2: Roast Fennel and Green Beans

  • The green beans and fennel take longer to roast than the cherry tomatoes and salmon, so I give them a head start of 12 minutes before adding in the salmon and cherry tomatoes.
  • Toss the green beans and fennel with about half of the basil garlic oil and salt and pepper.

Step 3: Add Tomatoes and Salmon and Roast

  • Once the salmon fillets and tomatoes are added, drizzle the remaining basil garlic oil over the salmon and add on some salt and pepper.
  • Roast the salmon for 8 minutes, then check to see if it’s done by testing it with the tip of a knife to see if it flakes. If you have thick salmon it may take two to four minutes longer, and thinner filets (like sockeye salmon) will cook more quickly.

Step 4: Season with Basil and Lemon

  • The final addition of freshly squeezed lemon wedges and freshly chopped basil to the cooked salmon make the flavors in the recipe pop! It will come together in a way you’d never guess it was a 30 minute endeavor, so don’t miss the basil and lemon!
a portion of the salmon dinner on a white dinner plate

FAQs and Expert Tips For Salmon Sheet Pan Dinner

What is the best temperature to roast Sheet Pan Salmon Dinners?

It is important to start with a hot oven. Roasting occurs above 400 degrees, as opposed to baking which is usually somewhere between 300 and 400. When you roast at a high temp (in this case 425 degrees) you are less likely to steam the veggies and salmon and it cooks them more quickly. I like the way the salmon is just medium-well and the green beans and fennel are crisp-tender.

Make ahead tips

You can chop the veggies two days ahead and portion your salmon for meal prep. Then the whole meal is easy to assemble on a weeknight.

How to store leftovers?

Place leftovers into a large resealable container and refrigerate up to 2 days.

How to reheat

This is best reheated in the oven at 400 degrees for 15 minutes. Stir the veggies once or twice while reheating.

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Serving Suggestions

We’ve been having this easy sheet pan dinner with organic cooked brown rice. Do you know the kind you can microwave? Find it in microwaveable pouches. If you’re paleo or grain-free you could also use cauliflower rice for a super easy low-carb side dish. It would also be good with simple steamed potatoes.

How To Slice Fennel

how to cut fennel
  • To cut the fennel, cut the stalks off the top of the bulb.
  • Then cut the bulb in half.
  • Next cut the core out of the fennel bulb using the tip of the knife. Cut it out in a triangular shape.
  • Then quarter the bulb and finally slice it.
a small bite of the salmon on a fork resting on the plated dish

More Sheet Pan Dinners

  1. This may just be one of my favorites of all time: Sheet Pan Salmon Dinner with Moroccan Spice! If you love salmon, this is another must-try recipe.
  2. The honey tames the heat in the sauce for this Sheet Pan Chicken and Broccoli Supper with Honey Sriracha Sauce so even the kids will love it! 
  3. This Chicken and Brussels Sprouts Sheet Pan Dinner is a favorite! It’s not the prettiest, but don’t hold that against it. 
  4. I love the fall flavors in this Roasted Squash, Apple and Sausage Dinner. My kiddos love the sweet and savory sauce! 
  5. Our one pan chicken and potatoes is a great Sunday Supper that requires little prep work.
  6. You can also browse the other sheet pan recipes here too.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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the salmon sheet pan recipe with veggies close up overhead on a table top with green beans on it

Roasted Salmon and Vegetable Sheet Pan Dinner

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5 from 18 reviews

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Description

Roasted Salmon Sheet Pan Dinner with vegetables including green beans, fennel and cherry tomatoes and basil. Ready in 30 minutes and under 300 calories! It’s naturally paleo, whole30 and low carb.

Ingredients

Units Scale
  • 2 cloves garlic, finely chopped
  • 1/4 cup olive oil or infused basil flavored oil
  • 1 medium bulb fennel, cored and sliced
  • 12 ounces green beans, trimmed and cut in half (about 3 1/2 cups)
  • 1 teaspoon coarse kosher salt, divided
  • Freshly ground black pepper, to taste
  • 1 pint cherry tomatoes (about 2 cups)
  • 4 portions salmon, skinned if desired (4 to 5 ounces each)
  • 2 tablespoons chopped basil
  • 4 lemon wedges

Instructions

  1. Preheat oven to 425 degrees F.
  2. Stir garlic and basil oil together in a small dish. Toss fennel, green beans, half of the salt and pepper on a baking sheet. Drizzle on half the garlic and basil oil over the veggies and toss to coat, spreading out evenly. Transfer the sheet pan to the oven and roast for 12 minutes.
  3. Remove the sheet pan from the oven and add tomatoes to the vegetables. Stir the vegetables and spread back out. Arrange salmon among the vegetables, and drizzle the salmon with the remaining half of the oil mixture. Sprinkle the salmon with the remaining salt and more pepper to taste.
  4. Transfer the baking sheet to the oven and roast until the salmon just flakes when tested with a fork and the vegetables are tender 8 to 10 minutes.
  5. Top with basil and serve hot with lemon wedges.

Notes

Tip: To Remove The Salmon Skin: Lay the salmon flat on the cutting board with the skin side down. Grasp the skin with your non-dominant hand, and hold it still. Then run a chef’s knife along the skin and the flesh with a gentle sawing motion angled toward the opposite end and slightly down. Because the skin is tougher than the flesh, the flesh will give way, and the knife will slide along easily. Discard the skin, and clean any scales off the cutting board.

  • Prep Time: 20
  • Cook Time: 20
  • Category: Main Course
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 4 ounces salmon 1 1/4 cup vegetables
  • Calories: 281
  • Sugar: 8 g
  • Fat: 17 g
  • Carbohydrates: 17 g
  • Fiber: 6 g
  • Protein: 17 g

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