If you’re looking for a meal that’s fresh, wholesome, and ready in just 30 minutes, this roasted sheet pan salmon with vegetables is a winner. It combines tender, flaky salmon fillets with colorful seasonal veggies — green beans, fennel, and juicy cherry tomatoes — all roasted together on one pan.
A drizzle of olive oil, a squeeze of lemon juice, and the brightness of fresh basil and garlic bring everything together into a dish that feels elegant but is surprisingly simple. Plus, with minimal cleanup and under 300 calories per serving, it’s perfect for busy weeknights or when you want a nourishing meal without the fuss.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks together on a single sheet pan.
- Fast & Easy: Ready in about 30 minutes.
- Healthy: Naturally low-carb, Whole30, and paleo-friendly.
- Balanced: Lean protein, fresh veggies, and vibrant herbs in every bite.
- Customizable: Swap in seasonal vegetables or your favorite herbs.
Ingredients
- 4 salmon fillets (about 6 oz each, skin-on preferred)
- 2 cups green beans, trimmed
- 1 fennel bulb, thinly sliced
- 1 ½ cups cherry tomatoes, halved
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 tbsp fresh basil, chopped (plus extra for garnish)
- Salt & black pepper, to taste
- Red pepper flakes (optional, for a little heat)
Tip: If fennel isn’t your favorite, you can swap it for zucchini, bell peppers, or asparagus.
Step-by-Step Instructions
Step 1: Prep the Pan
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly coat with cooking spray.
Step 2: Season the Vegetables
In a bowl, toss the green beans, fennel, and cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them evenly on the sheet pan. Roast for 10 minutes to give them a head start.
Step 3: Prepare the Salmon
While the veggies begin roasting, drizzle the salmon fillets with the remaining 1 tablespoon of olive oil. Season with lemon zest, lemon juice, salt, pepper, and a sprinkle of red pepper flakes (if using).
Step 4: Add Salmon to the Pan
Remove the sheet pan from the oven. Nestle the salmon fillets among the partially roasted vegetables. Return the pan to the oven and roast for another 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Step 5: Garnish & Serve
Sprinkle with fresh basil before serving. Plate the salmon with a generous scoop of roasted vegetables, and serve with extra lemon wedges on the side.
Serving Suggestions
- Pair with cauliflower rice or mashed sweet potatoes for a heartier meal.
- Add a simple side salad with balsamic vinaigrette.
- For a light dinner, enjoy as-is with a glass of chilled white wine.
Tips & Variations
- Crispier Salmon: For extra golden tops, broil the salmon for the last 2–3 minutes.
- Herb Swap: Use dill, parsley, or thyme instead of basil.
- Make It Mediterranean: Add olives and red onion slices before roasting.
- Meal Prep Friendly: Cook ahead and portion into containers — reheats beautifully.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Calories: ~280 per serving
Frequently Asked Questions
- Can I use frozen salmon?
Yes! Thaw it overnight in the fridge and pat dry before seasoning. - Can I change the veggies?
Absolutely. Zucchini, asparagus, or broccoli all roast beautifully with salmon. - How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently at 300°F (150°C) to avoid drying out the salmon.
Final Thoughts
This Roasted Sheet Pan Salmon & Vegetables is proof that healthy doesn’t mean complicated. With just one pan, a handful of fresh ingredients, and 30 minutes, you’ll have a meal that feels like something out of a restaurant — but made right at home.
