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Sheet pan salmon and veggies is a fast and easy meal! Buttery salmon filets are baked until tender, along with fresh Brussels sprouts and baby potatoes.
Everything is coated with a savory glaze made with honey, mustard, and garlic. And since it roasts together on the same pan, this sheet pan salmon dinner is a breeze to make, with quick prep and easy clean-up afterward. It’s a no-brainer, dinnertime win!
Oh, salmon. It’s a favorite of ours for sure, especially being from the Pacific Northwest where it’s abundant. Our love for salmon dinners runs deep, and there are so many ways to prepare it well.
Like our Bourbon-Glazed Salmon Fillet. And our Steamed Salmon. And this Baked Salmon with Mustard Sauce. All great salmon recipes that we always love feasting on!
This sheet pan salmon with veggies is another flavor-packed, easy-peasy, delicious salmon dinner that we know you’ll love just as much.
Why This Recipe Works
- The honey Dijon glaze is the perfect blend of sweet and savory flavors that goes well with the salmon and the veggies.
- The entire meal gets cooked on one pan making it a great weeknight dinner and saves you extra dishes to clean.
- The salmon and veggies make it a balanced meal that the whole family can enjoy.
If you like this recipe, check out our crab and shrimp stuffed salmon.
The Ingredients
There’s so much goodness happening in this sheet pan salmon dinner. And the best part is that it doesn’t take a whole lot to make!
Salmon, potatoes, Brussels sprouts are transformed into one awesome meal with the easy additions of herb seasoning and a silky, flavorful glaze.
To prepare our Sheet Pan Salmon with veggies, you will need:
- honey
- Dijon mustard
- garlic cloves, grated or minced
- garlic powder
- dried dill
- salt and pepper
- salmon filets
- Brussels sprouts, washed, trimmed and halved
- baby potatoes, scrubbed
Recipe Highlights
This quick and simple sheet pan salmon and veggies dinner is a breeze to make! Prep the glaze, arrange everything on the pan, then roast!
The oven does most of the work, and you’re left with only one pan to clean. Dinnertime doesn’t get much better than that!
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- Make the glaze and seasoning: Whisk the glaze together in one dish and combine the herb seasoning in another dish.
- Prepare the salmon: Pat the salmon filets dry and brush them with the glaze. Sprinkle lightly with part of the seasoning.
- Add the veggies: Toss the veggies with the glaze and seasoning and place them on the tray.
- Roast: Roast until the salmon is medium-rare and the veggies are tender.
How to Tell When Salmon is Done
The best way to determine the doneness of your salmon is to use a meat thermometer. If you don’t have a thermometer, you can cook the salmon until it flakes easily with a fork. We like our salmon cooked to medium-rare or just a tad under medium-rare and I usually pull it out of the oven when an instant-read thermometer shows 122°F.
The FDA recommends cooking salmon to 145°F. I consider salmon ruined at that temperature (it is dry and less flavorful at that temperature) but you may prefer it that way. Use the temperature chart below to find the temperature you prefer.
The Thermopen One instant-read thermometer will get an accurate temperature in only 1-second which means you don’t have to leave the oven door open and let out all the heat.
| 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 |
Tips for Sheet Pan Salmon and Veggies
- You can make this meal using a different herb blend. Other herb options include dried thyme, rosemary, or Spiceology makes a great seafood blend.
- Start with the veggies first since they take a little longer to cook than the salmon. You will place the salmon on the tray after the veggies get partially cooked.
- Make sure the sheet pan is large enough for the salmon and veggies to spread out. A half sheet pan (18 x 13 inches) is a good size. If you use a smaller pan, the ingredients will get crowded and will not cook efficiently.
- Salmon is always best when freshly prepared, but leftovers will keep up to three days stored covered in the fridge. To reheat the salmon and veggies, you can heat on a medium-low oven temperature until warmed through.
Substitutions and Variations
You can use different veggies to mix things up.
- Root vegetables like sweet potatoes, carrots, turnips, and beets will take about the same amount of time to bake as potatoes. Make sure you cut them all the same size.
- Try broccoli and cauliflower instead of Brussels sprouts.
- Cherry tomatoes, mushrooms, butternut squash, and zucchini are also great options.
- Try different herbs and spices like smoked paprika, cumin, oregano, and chili powder for a flavor switch-up.
Our sheet pan salmon and veggies is a simple meal that has tons of flavor. It’s the main plus sides in one easy recipe! While this sheet pan salmon dinner is a complete meal on its own, every dinner just feels complete with a slice of warm, homemade bread, like our yummy focaccia and a side salad.
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Some More Recipes You Will Love:
Oh, the joys of sheet pan cooking! Pull out that sheet pan and enjoy an easy Sheet Pan Chicken Dinner. Tender chicken thighs with a glaze that crisps up the skin with fresh asparagus and tiny potatoes. A one-pan meal, no mess, no fuss!
Cook a whole rainbow trout with a delicious soy citrus glaze. It is a great way to prepare trout. All you need is a simple tossed green salad to finish the meal.
Juicy, tender pork chops, fingerling potatoes, and sweet apple wedges all roast on one sheet pan in this chipotle pork chop dinner. Just add a crisp salad on the side. Dinner in 30 minutes!
Sage-seasoned sausage, cornbread stuffing mix, and dried cranberries are stuffed into individual bowl-size servings of stuffed acorn squash halves. This easy, oven-baked dinner will be a family favorite!
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Sheet Pan Salmon and Veggies
If you make this recipe, please leave a star rating and comment.
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.