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One Pan Sheet pan Salmon and Veggies is an easy way to get those necessary omega-3 fatty acids in, with minimal prep and easy clean up. This salmon and veggies sheet pan dinner is perfect for a hands off, busy weeknight.

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Have you ever been in the situation where you didn’t meal prep and before you know it, dinnertime has rolled around?

This sheet pan salmon and veggies recipe is your answer for those crazy nights. It’s ready in under 30 minutes, is totally customizable and has minimal clean up!

This is actually a great family meal for kids who don’t eat much seafood. There’s something about the honey mustard breading that my kiddos love!

Maybe it’s something you’ll even make tonight. On Fridays, we usually get take out, or gravitate towards something easy in the kitchen, like roasted vegetable pasta or sweetpotato turkey burgers. But, this one pan salmon and veggies is so easy, yet feels so gourmet.

So, if that sounds like you too, I promise this sheet pan salmon with broccoli recipe will turn your week around – minimal energy required. Or, if you’re more of an air fryer person, give this air fryer BBQ salmon a try.

My kids do okay with seafood. It’s either honey ginger shrimp, zucchini salmon cakes or this salmon sheet pan recipe. It’s kind of a blend of many different recipes I’ve seen online, but I’ve perfected it to my own after having it time and time again.

Why You’ll Love Sheet Pan Salmon and Veggies

• Quick and easy – Anything ready in less than 30 minutes is a win in my book, with three young kiddos at home. This is the best sheet pan salmon recipe for the job!
• Customizable – Don’t have fresh broccoli on hand? Use frozen! Or substitute it with cauliflower, corn, or another veggie. Try sweetpotatoes in place of white potatoes – or even gnocci or a grain.
• Nutritious – Of course, I have to mention how nutritious this recipe is as the dietitian I am. Knowing that most Americans aren’t meeting their omega-3 needs, I try my best to eat 1-2 seafood recipes a week. And this sheet pan salmon with veggies is the one my kids most prefer! Salmon also offers protein, Vitamin D, iron, zinc, selenium, B-Vitamins and more.
• Great use of leftover veggies– If you’re trying to reduce food waste, use those leftover vegetables in this salmon sheet pan recipe.
• No weird texture – Seafood, and fish in particular, may feel slimy to kids and offer a weird texture. Textures are one of the reasons behind picky eating in toddlers! The honey mustard breading offers some crunchy breadcrumbs (that taste like ritz crackers, ground up!) that are bursting with flavors.

Ingredients

Here’s what you need for your new favorite salmon recipe!

• salmon fillets
• breadcrumbs or panko bread crumbs (one of our pantry staples!)
• red potatoes – You can also use sweet potatoes or gnocci.
• broccoli – Fresh or frozen both work. You could also substitute the broccoli for cauliflower, bell peppers, roasted carrots or squash.
• parmesan cheese
• parsley

For the honey mustard breading:

• honey
• dijon mustard
• olive oil
• lemon juice
• Salt and pepper, to taste
• paprika

How to Make Sheet Pan Salmon and Broccoli

Start by pre-heating your oven to 400 deg. F.

Combine honey, Dijon mustard, olive oil, lemon juice and spices in a small bowl to make the marinade. If you have the time or are making this in advance, let the salmon filets sit in it for a few hours.

Dice your potatoes and broccoli, or whatever veggies you plan on using.

Dip your salmon filets into the marinade bowl and then into a separate bowl of the breadcrumbs and then place on the baking sheet. Sprinkle parmesan cheese over the salmon filets and bake for 12-15 minutes.

You can broil it for a few minutes after for a crispier breading. Top and serve with chopped parsley.

Recipe Tips

• Reduce the mess – To minimize the prep dishes here, you could even mix the marinade in a ziplock bag. Same with the breadcrumbs, so you aren’t dirtying as many dishes.
• Swap out the fish – Feel free to switch out the salmon for the fish of your preference. This Sheet Pan Alaska Halibut recipe is a different, tasty flare.  If you’re not a salmon fan, using a milder white fish is a great idea, as the breading would still be delicious. I’d recommend using something like cod for your sheetpan meal with potatoes, or check out these healthy cod sliders.
• Potato Substitutions – If you’re not a potato person, you could put this over rice or another grain, try it with sweetpotatoes, or throw it over pasta!
• To Make it Gluten-Free – Use gluten-free breadcrumbs or panko to keep this recipe gluten-free. 
• How to make a crispier breading – After you remove the filets from the oven, set it to broil and broil the sheet pan salmon and veggies for 2-3 minutes to crisp up the breading.

Servings 2

30 Minute Sheet Pan Salmon and Veggies

Sarah Schlichter, MPH, RDN

One Pan Sheet pan Salmon and Veggies is an easy way to get those necessary omega-3 fatty acids in, with minimal prep and easy clean up. This salmon and veggies sheet pan dinner is perfect for a hands off, busy weeknight.

4.78 from 9 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients  

1x2x3x

• 2 4- oz salmon filets
• 3 tbsp honey
• 3 tbsp dijon mustard
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper, to taste
• ¼ tsp paprika
• ½ cup breadcrumbs or panko bread crumbs
• 3 small red potatoes, chopped
• 2 cups broccoli, chopped
• 2 tbsp grated parmesan cheese
• 1-2 tbsp chopped parsley, for topping

Get Recipe Ingredients

Instructions 

1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. 
2. To make the marinade, combine honey, Dijon mustard, olive oil, lemon juice and spices in a small bowl. If you have the time, you can let the salmon marinade for a few hours.
3. Place breadcrumbs in a separate bowl. Dip filets into marinade bowl and then dip into breadcrumbs, before placing on the sheetpan.
4. Align broccoli and chopped potatoes on sheetpan, marinating them with some olive oil, salt and pepper. You can pour any extra salmon marinade over broccoli, if you choose. Lastly, sprinkle grated parmesan over salmon filets.
5. Bake for 12-15 minutes, or until salmon is cooked through.
6. Once cooked through, broil for an additional 2-3 minutes on high for extra crisp (optional). You can drizzle any extra marinade over the salmon. 
7. Top with chopped parsley before serving. Enjoy immediately!

Notes

You may want to cook the potatoes for 10-15 minutes beforehand, or leave them in a little longer, to ensure they are fully cooked. 

Use gluten-free breadcrumbs or panko to keep this recipe gluten-free. 

Nutrition

Serving: 1Calories: 627kcalCarbohydrates: 96gProtein: 30gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 51mgSodium: 570mgPotassium: 2246mgFiber: 10gSugar: 33gVitamin A: 787IUVitamin C: 107mgCalcium: 172mgIron: 5mg

Did you make this recipe?Let us know how it was!

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