Sheet Pan Salmon with Roasted Vegetables

Ingredients

• 454 g (1 pound)baby potatoes or Yukon Gold potatoes, halved
• about 180 g (2 cups)broccoli florets
• 1 largered bell pepper, sliced into strips
• 1 mediumred onion, cut into wedges
• 60 ml (4 tablespoons), dividedextra virgin olive oil
• 1 wholelemon, zested and juiced
• 4 clovesgarlic, minced
• 1 teaspoondried oregano
• 1 teaspoonsmoked paprika
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Heat the oven

   Heat the oven to 220°C (425°F). Line a large, rimmed baking sheet with parchment paper.

2. 2

   Roast the potatoes

   Toss the halved potatoes in a large bowl with 2 tablespoons of olive oil, a generous pinch of salt and a few turns of black pepper. Arrange them in one layer on one side of the prepared tray and roast for 10 minutes.

3. 3

   Season the salmon

   As the potatoes roast, pat the salmon fillets dry with paper towels. Mix the garlic, oregano, smoked paprika, lemon zest and remaining 2 tablespoons of olive oil in a small bowl, then rub the mixture over the fillets.

4. 4

   Toss the vegetables

   In the same large bowl, coat the broccoli, pepper strips and onion wedges with a drizzle of olive oil, salt and pepper.

5. 5

   Arrange the tray

   After the potatoes have roasted for 10 minutes, take the tray out of the oven. Place the salmon skin-side down on the other half, then scatter the seasoned broccoli, peppers and onions around it and the potatoes.

6. 6

   Roast until done

   Return the tray to the oven and roast for 12–15 minutes, until the salmon is opaque and flakes easily with a fork and the vegetables are tender with light char.

7. 7

   Finish with lemon

   During the final 2 minutes of cooking, squeeze the juice of half a lemon over the salmon and vegetables. For a golden-brown top, switch the oven to broil for the last minute and watch it carefully.

8. 8

   Rest and serve

   Take the tray out of the oven and leave it to rest for 2 minutes before serving immediately.

What is sheet pan salmon?

Sheet pan salmon is a one-tray dinner in which fish and vegetables roast together, with the cooking staggered so each ingredient has time to cook properly. This version uses garlic, oregano, smoked paprika and lemon for a savoury, bright finish.

The method draws on a familiar American home-cooking approach: roast the slower potatoes first, then add the salmon and quicker vegetables. The ingredient list supplied here does not give a quantity for the salmon, so check that detail before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes much of the fat; salmon would supply the main protein, but its quantity is not included in the ingredient list. Pair a serving with extra salad or greens if you want more vegetables on the plate.

Why roast the potatoes first?

Potatoes: halving them helps them cook through, but they still need a head start compared with the fish and broccoli. Spread them in one layer so they roast rather than steam.

Other vegetables: broccoli, pepper and onion join the tray after the potatoes have had their first 10 minutes. Their shorter time in the oven helps them stay tender while developing some browned edges.

Building flavour with the seasoning

Salmon rub: garlic, oregano, smoked paprika, lemon zest and olive oil make a fragrant coating. Patting the fillets dry first helps the seasoning cling to their surface.

Lemon: zest goes into the oil mixture, while juice is added near the end of roasting. This keeps the citrus flavour lively and gives the vegetables and fish a fresh finish.

Getting the tray arrangement right

Spacing: keep the ingredients in a single layer where possible, leaving some room between them. A crowded tray can trap moisture and make the vegetables less likely to brown.

Placement: the method sets the salmon skin-side down on the free half of the tray, with the vegetables scattered around it. Use a large rimmed tray to make this arrangement easier.

How to tell when it is ready

Salmon: look for opaque flesh that separates into flakes when gently tested with a fork. The recipe gives a roasting window of 12–15 minutes after the salmon and vegetables are added, but fillet thickness can affect the timing.

Vegetables: the broccoli and other vegetables should be tender with lightly charred edges. The potatoes should be tender as well; if they need longer, avoid leaving already-cooked salmon in the oven unnecessarily.

Serving the meal

Serve the salmon and vegetables straight from the tray after the 2-minute rest. A little extra lemon at the table suits the smoky, savoury seasoning.

For a fuller spread, offer a simple green salad or another fresh vegetable alongside. The tray already includes potatoes, so an additional starchy side is optional.

Recipe notes & tips

• Cut the potatoes into similarly sized halves so they roast at about the same rate.
• Pat the salmon dry before rubbing on the seasoning.
• Keep the vegetables in a loose single layer to encourage browning.
• Check the salmon at the 12-minute mark, especially if the fillets are thin.
• Stay beside the oven if you use the broil setting, as the top can brown quickly.
• Confirm the salmon quantity before starting, since it is not specified in the supplied ingredient list.

Variations

• Add fresh herbs: Scatter chopped parsley or dill over the finished tray.
• Use another spice: Swap the smoked paprika for sweet paprika for a milder flavour.
• Change the vegetables: Replace the red pepper with sliced courgette, adding it with the other vegetables.
• Make it zestier: Serve with extra lemon wedges for squeezing at the table.
• Add chilli: Include a pinch of chilli flakes in the garlic and oil mixture.

Common mistakes to avoid

• Skipping the potato head start: Potatoes may stay firm; roast them for the full first 10 minutes before adding the other ingredients.
• Crowding the tray: Vegetables can soften without browning; use a large tray and spread them out.
• Leaving the salmon wet: Seasoning may not coat as evenly; pat the fillets dry first.
• Overcooking the fish: It can become dry; begin checking for flaking at 12 minutes.
• Walking away during broiling: The top can brown too much; watch the tray for the entire final minute.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a 160°C oven until warmed through, or use a microwave; the salmon may become firmer on reheating.

Frequently asked questions