Name: Sheet Pan Salmon and Veggies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 lb baby potatoes, cut into 1/2 inch-pieces; 2 small heads broccoli, chopped (about 2 cups broccoli florets); 1 red bell pepper, sliced (about 1 cup); 1 cup cherry tomatoes; 1.5 lbs salmon, cut into 4, 6-ounce filets; 3 tablespoons olive oil, divided; 1 teaspoon Italian seasoning, divided; Salt and pepper, to taste; 3 tablespoons pesto; 4 lemon slices

Jump to Recipe· 4.1 from 77 reviews

If you are searching for a wholesome, colorful, and ridiculously easy dinner that feels gourmet yet takes minimal effort, this Sheet Pan Salmon and Veggies Recipe is about to become your new best friend. Imagine perfectly roasted baby potatoes and crunchy broccoli mingling with sweet red bell peppers and juicy cherry tomatoes, all roasted alongside tender, flavorful salmon filets topped with a bright pesto and zesty lemon. Every bite bursts with layered textures and vibrant flavors, making this dish an absolute joy to prepare and devour. Best of all, it’s all quick to make and generously feeds four, turning weeknight meals into a celebration of taste and simplicity.

Ingredients You’ll Need

The image shows four stages of preparing a roasted meal on a baking sheet lined with parchment paper. In the first stage, there are three types of vegetables spread out: quartered red-skinned potatoes on the left, green broccoli florets on the right, all laid on a white marbled surface. The second stage adds four clusters of bright red cherry tomatoes in the top left corner and thin, long orange bell pepper slices on the bottom right next to the broccoli, with the potatoes appearing slightly seasoned. The third stage includes four large salmon fillets evenly spaced across the middle of the sheet, each topped with thin lemon slices, surrounded by the same vegetables. The final stage shows the cooked meal with the salmon slightly browned, lemon slices on top, and the vegetables roasted with some charred edges, all arranged similarly on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because it uses straightforward, fresh ingredients that bring every element of the dish alive. Each component plays a crucial role—from the creamy baby potatoes to the aromatic pesto—ensuring a harmony of flavors and textures that’s hard to beat.

3/4 lb baby potatoes, cut into 1/2 inch-pieces: These small potatoes roast evenly and develop a delightful crisp on the outside while staying soft inside.
2 small heads broccoli, chopped (about 2 cups florets): Broccoli adds that essential crunch and vibrant green color to this veggie-packed dish.
3 tablespoons olive oil, divided: Olive oil helps everything roast beautifully and adds a subtle richness.
1 teaspoon Italian seasoning, divided: This blend infuses herbal notes that tie all the flavors together effortlessly.
Salt and pepper: Essential seasonings that enhance every ingredient’s natural flavor.
1 red bell pepper, sliced (about 1 cup): Red bell pepper brings sweetness and a pop of bright color to the pan.
1 cup cherry tomatoes: Roasting brings out their juiciness and deepens their natural sweetness.
1.5 lbs salmon, cut into 4 six-ounce filets: The star of the dish, flaky and tender when cooked just right.
3 tablespoons pesto: Adds an herby, garlicky layer of flavor that complements the salmon perfectly.
4 lemon slices: Lemon adds a fresh, zesty brightness that lifts the entire dish.

How to Make Sheet Pan Salmon and Veggies Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper. This simple prep ensures an even cook and easy cleanup, a bonus when you’re excited to dig in fast.

Step 2: Toss and Roast the Potatoes and Broccoli

In a medium bowl, combine the baby potatoes and broccoli with 2 tablespoons of olive oil, 3/4 teaspoon of Italian seasoning, plus salt and pepper to taste. Spread the veggies evenly on the baking sheet, leaving some space between pieces to help them roast and crisp up nicely. Roast in the oven for 10 minutes—this gives the potatoes a head start to cook through while the broccoli begins to get tender.

Step 3: Add Bell Pepper and Cherry Tomatoes

While your potatoes and broccoli begin roasting, toss the sliced red bell pepper and cherry tomatoes in the same bowl with the remaining tablespoon of olive oil, 1/4 teaspoon Italian seasoning, salt, and pepper. Adding these veggies a bit later helps keep them vibrant and juicy rather than mushy. Return them to the baking sheet and roast everything together for another 5 minutes.

Step 4: Prepare the Salmon

Season your salmon filets with salt and pepper, then brush each one with luscious pesto. Place a lemon slice on top of every filet—this will infuse the salmon with a gentle citrus aroma as it bakes. Make space on the baking sheet and add the salmon, allowing everything to cook in harmony.

Step 5: Final Roast and Serve

Bake everything until the salmon flakes easily with a fork or reaches your desired internal temperature—between 125 and 135 degrees Fahrenheit for medium to medium-rare, or 145 degrees if you prefer it well done. This usually takes about 10–15 minutes. The layers of perfectly cooked vegetables and flavorful salmon make this simple Sheet Pan Salmon and Veggies Recipe a real winner.

How to Serve Sheet Pan Salmon and Veggies Recipe

A thick piece of cooked salmon with a green herb seasoning covers most of a white plate with a white marbled texture. On top of the salmon, two thin lemon slices are neatly placed. Around the salmon, there are bright orange carrot sticks and bright red bell pepper strips on one side, and dark green roasted broccoli florets on the other. In the background, a mix of dark lettuce leaves and a red tomato piece adds more color to the dish. The focus is on the salmon and vegetables, showing clear texture in the fish and the roasted vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a fresh finish, sprinkle chopped fresh parsley or basil over the top just before serving. A light drizzle of extra lemon juice brightens the flavors even more, adding a zesty lift that complements the pesto and salmon beautifully.

Side Dishes

While this recipe serves as a full meal all on its own, pairing it with a simple green salad or some crusty bread works wonderfully. You might also consider a light quinoa salad on the side for a bit more texture and a boost of protein.

Creative Ways to Present

For a visually stunning presentation, plate each salmon filet with its roasted veggies arranged artistically on the side. Drizzle a little extra pesto or a homemade lemon vinaigrette over everything. If you’re entertaining, serve family-style right from the pan for a casual, inviting vibe that encourages everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Place any leftover salmon and veggies in an airtight container and refrigerate for up to three days. Keeping the pesto separate until reheating helps maintain its fresh flavor and vibrant color.

Freezing

This dish is best enjoyed fresh, but you can freeze the cooked vegetables separately in freezer-safe containers or bags for up to two months. Freezing cooked salmon is generally not recommended as it can change the texture when reheated, but you could freeze raw filets if you want to prep in advance.

Reheating

To reheat, gently warm your veggies in a skillet or oven to preserve texture, and reheat salmon at a low temperature in the oven to avoid drying it out. Avoid microwaving if you can, as it can overcook the fish and turn the veggies mushy.

FAQs

Can I use other vegetables instead of broccoli and bell peppers?

Absolutely! This Sheet Pan Salmon and Veggies Recipe is quite flexible. Feel free to swap in asparagus, zucchini, or green beans depending on your preference or what’s in season.

What if I don’t have pesto on hand?

No worries! You can substitute with a simple drizzle of olive oil mixed with minced garlic, fresh herbs, and a squeeze of lemon. It won’t be pesto, but it will still be delicious.

How do I know when the salmon is perfectly cooked?

The salmon should flake easily when tested with a fork and have an internal temperature between 125-135 degrees Fahrenheit for medium to medium-rare, or 145 degrees if you prefer it fully cooked.

Can I prepare this recipe for one person?

Yes! Simply reduce the ingredients proportionally. The cooking times will remain roughly the same, especially since the salmon and veggies cook together on the same pan.

Is this recipe gluten-free?

Yes, this Sheet Pan Salmon and Veggies Recipe contains no gluten ingredients, making it a great choice for those avoiding gluten.

Final Thoughts

This Sheet Pan Salmon and Veggies Recipe is such a gem—simple, full of flavor, and perfect for any night when you want a hearty but healthy meal without fuss. Cooking everything on one pan means less cleanup and more time to savor delicious food. Give it a try soon, and watch it become a staple in your kitchen rotation!