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Sheet pan salmon and veggies is the kind of dinner that makes life easier without tasting like a shortcut. Salmon fillets roast with Brussels sprouts and baby potatoes, all coated in a honey Dijon glaze with garlic and a simple sprinkle of herbs.
The vegetables get a head start in the oven, then the salmon goes on the pan so everything finishes at the right time. You get tender salmon, caramelized vegetables, and only one pan to wash when dinner is over.
This sheet pan dinner uses two of my favorite easy sides: Brussels sprouts and baby potatoes. If you want to make either one on its own, try these Roasted Baby Potatoes or Roasted Brussels Sprouts with Balsamic.
Here’s Why This Sheet Pan Salmon Dinner Recipe Works
Sheet pan dinner keeps cleanup easy: Everything cooks on one pan, which makes this a practical dinner for busy nights and saves you from dealing with a pile of dishes later.
The vegetables get a head start: Brussels sprouts and baby potatoes take longer to cook than salmon, so roasting them first helps everything finish at the right time.
The glaze helps the salmon stay moist:Brushing the salmon with the honey Dijon glaze adds flavor and gives the surface a little protection while it roasts, so the fish stays tender instead of drying out.
You can cook the salmon the way you like it: Use an instant-read thermometer and pull it at 125°F for medium-rare or closer to 145°F if you want it more done.
Recipe Tips
Pat the salmon dry: Blot the fillets with paper towels before adding the glaze so it sticks better and does not slide off.
Cut the vegetables to a similar size: Halve any large Brussels sprouts and use baby potatoes that are close in size so they cook at the same rate.
Use a sturdy rimmed sheet pan: A heavy sheet pan helps the vegetables brown better and keeps the glaze from running off the pan.
Do not crowd the pan: Spread the vegetables in a single layer so they roast instead of steam.
Check the salmon early: Start checking it after about 8 minutes once it goes into the oven. Pull it at 125°F for a softer center, or leave it longer if you want it more done.
Cut potatoes in half if they are large: Some baby potatoes are not very “baby.” If a few are noticeably bigger than the rest, cut them so they finish with the Brussels sprouts.
Do not overdo the glaze on the vegetables: A light coating is enough. Too much can make the pan wet and slow down browning.
Roast cut-side down when possible: Placing the Brussels sprouts cut-side down helps them brown better where they touch the pan.
Use the center of the pan for the salmon: The middle usually gives you the most even heat, while the vegetables can finish around the edges.
Salmon Doneness Chart
| Salmon Doneness | Internal Temperature |
|---|---|
| Rare (soft, buttery, juicy) | 110°F |
| Medium rare (tender, flaky, moist) | 125°F |
| Medium (flaky, firm, still has moisture) | 130°F |
| Medium-well (dry, firm) | 140°F |
| Well-done (dry and tough) | 145°F |
We cook salmon often, and this sheet pan version is one of the easiest ways to get it on the table. If you want another simple option, try our Baked Salmon with Mustard Sauce. We also have a Bourbon-Glazed Salmon Fillet and Steamed Salmon if you want a couple more ways to change things up.
Salmon with Brussel Sprouts and Potatoes
Sheet pan salmon and veggies is an easy dinner that still feels like you made a real meal. The salmon stays tender, the Brussels sprouts and potatoes get good color, and everything cooks on one pan. That is hard to argue with on a busy night.
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Sheet Pan Salmon and Veggies
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Ingredients
for the Glaze:
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 3 garlic cloves, grated or minced
- 3 tablespoons olive oil
For the Salmon and Vegetables:
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds salmon fillets, 6 ounces each
- 1 pound Brussels Sprouts, washed, trimmed and halved
- 1 pound baby potatoes, scrubbed
Instructions
- Preheat the oven to 400°
For the Glaze:
- In a small dish, whisk together the honey, Dijon mustard, garlic and olive oil.
For the Salmon and Vegetables:
- In another small dish, combine the garlic powder, dill, salt and pepper.
- Pat the salmon filets with paper towels to remove moisture. Brush a coating of the glaze on the salmon, sprinkle lightly with part of the herb seasoning and set aside.
- Add the Brussels sprouts and baby potatoes to a large bowl, drizzle the remaining glaze over them and toss to combine.
- Spread the Brussels sprouts and potatoes onto a rimmed sheet pan and sprinkle the herb seasoning.
- Transfer the sheet pan to the oven and roast for 10-12 minutes. Remove from the oven and push the vegetables to the sides and add the salmon filets to the center of the pan.
- Return the sheet pan to the oven and roast for another 8-10 minutes until the vegetables are tender and the salmon is medium-rare. Add an additional 2 to 3 minutes for medium-well to well done (use an instant read thermometer for best results). Remove from the oven and serve immediately.
Notes
- Other herb options would be dried thyme, rosemary or an Italian spice blend
Salmon Doneness Temps:
- Medium rare: 125°F
- Medium: 130°F
- Medium well: 140°F
- Well done: 145°F
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Very delicious! Next time I’ll double the recipe of sauce for the potatoes and Brussels sprouts.
Thank you for your comments, I am so pleased that you liked this recipe. Your feedback is much appreciated. 🙂
Brussel sprouts are in season here–and taste great roasted. I have some salmon in the freezer and not a whole lotta energy today so thanks for getting supper sorted.
This is the first recipe of yours I’ve seen. I’m impressed at how well organised and presented it is. Thanks for the nutritional information AND the ability to jump to the recipe.
I live and die by my thermopen. We used digital thermometers to test internal temperature of bread and other goods in the bakery I worked in. MUCH easier and more reliable than thumping and guessing (which works, but somewhat less reliably.
Hello, and welcome to our blog-site! Thank you for your comments on this recipe it is one of my favorites and can easily be adapted for other veggies. Did you know that you can join our newsletter mailing list and you will receive new recipes in your email inbox each time we post a new recipe? We would love to add you to our mailing list! Your comment on the Thermapen is right on! I actually have 2 styles, an instant read as well as the Dot probe style. What a great tool invention! Happy New Year to you!
This is my kind of meal and I wouldn’t get tired of salmon at all!
Wish you could join us, Angie.