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Sheet Pan Salmon and Vegetables

The easiest, most nutritious weeknight meal! This simple Sheet Pan Salmon and Vegetables requires minimal prep, easy clean-up, and is so nourishing and delicious! Make it any night of the week!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 465 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 large carrots chopped
  • 2 medium-sized zucchini squash chopped
  • ½ red onion sliced
  • 1 bunch broccolini chopped*
  • 1 small red bell pepper chopped
  • 2 to 3 Tbsp avocado oil divided
  • 1 ¼ tsp sea salt divided
  • 1 ½ lbs salmon cut into individual sized filets
  • 2 tsp garlic powder
  • 2 tsp paprika

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Chop all of the vegetables and spread them over a large rimmed baking sheet in a single layer.
  3. Drizzle the vegetables with 2 tablespoons of avocado oil (or more if it seems like they need it) and sprinkle with 3/4 teaspoon of sea salt. Note: You want the vegetables to have a nice coat of oil to protect them from burning during the baking process, but there shouldn’t be so much oil that they are soggy.
  4. Roast the vegetables on the center rack of the preheated oven for 15 minutes.
  5. While the vegetables are roasting, coat the salmon filets with avocado oil, then sprinkle with sea salt, garlic powder, and paprika.
  6. Remove the vegetables from the oven and give them a thorough stir (I use a metal spatula for this).
  7. Make room on the sheet pan for the salmon (simply scoot the vegetables away from the center). Place salmon filets on the baking sheet then bake for another 10 to 15 minutes, or until the salmon is cooked through. For crispy salmon skin, place the oven on the high broil setting for 3 to 5 minutes at the end. 
  8. Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. You can also tell salmon is cooked through when the center is completely opaque and light pink. Do note that the exact cooking time will vary depending on the thickness of the fish, so for the best result, use a meat thermometer to test the internal temperature.
  9. Serve salmon and vegetables with fresh lemon slices and enjoy!

Notes

  • *You can also use one large crown of broccoli.
  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

Serving 1Serving (of 4) Calories 465kcal (23%) Carbohydrates 24g (8%) Protein 37g (74%) Fat 25g (38%) Fiber 7g (28%) Sugar 13g (26%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 465

% Daily Value*

Serving 1Serving (of 4)
Calories 465kcal 23%
Carbohydrates 24g 8%
Protein 37g 74%
Fat 25g 38%
Fiber 7g 28%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.