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Sheet Pan Salmon and Potatoes with Veggies

An easy one-pan dinner with roasted salmon, crispy potatoes, and colorful vegetables seasoned with herbs and lemon.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner
Cuisine: American
Calories: 480

Ingredients
  

  • 4 salmon fillets skin-on or skinless
  • 1.5 lb baby potatoes halved
  • 2 cups broccoli florets
  • 1 cup carrots sliced
  • 0.5 cup red onion sliced
  • 4 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 1 lemon sliced or juiced

Equipment

  • Sheet pan
  • Parchment paper
  • Mixing bowl
  • Chef’s knife

Method
 

  1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss potatoes with olive oil, salt, pepper, and paprika.
  3. Roast potatoes for 15 minutes.
  4. Add vegetables tossed with olive oil, garlic, oregano, salt, and pepper.
  5. Place salmon fillets on the pan and season.
  6. Roast an additional 12–15 minutes until salmon is flaky.
  7. Finish with lemon juice and herbs before serving.

Notes

Use two pans if overcrowded for best roasting.