Weeknights are busy, and the last thing you want is a sink full of dishes. This one-pan baked salmon with vegetables keeps things simple without skimping on flavor. Everything roasts on a single sheet tray, cooks in under 30 minutes, and comes out tender, juicy, and perfectly seasoned.

It’s the kind of meal you can make on repeat, with ingredients you probably already have. Plus, cleanup is a breeze.

What Makes This Baked Salmon and Vegetables Recipe So Good

• One pan, minimal cleanup: The fish and veggies cook together on a sheet tray for easy prep and even easier cleanup.
• Balanced and satisfying: You get protein, fiber, and healthy fats in one meal. No need to make extra sides.
• Customizable: Use whatever vegetables you have on hand and adjust the seasoning to your taste.
• Quick cook time: From start to finish, dinner is on the table in about 30 minutes.
• Consistently juicy salmon: Roasting at a moderate temperature gives you tender salmon with crisped edges.

Shopping List For Baked Salmon and Vegetables

• Salmon fillets (4 pieces, 5–6 ounces each), skin-on or skinless
• Baby potatoes or small Yukon golds (1 to 1.5 pounds), halved or quartered
• Broccoli florets (3 cups) or broccolini
• Carrots (2 medium), cut into 1/2-inch sticks or coins
• Red bell pepper (1), sliced
• Red onion (1 small), cut into wedges
• Olive oil (about 3–4 tablespoons)
• Lemon (1–2), plus extra wedges for serving
• Garlic (3 cloves), minced
• Fresh dill or parsley (a small handful), chopped
• Smoked paprika (1 teaspoon)
• Dried oregano (1 teaspoon)
• Salt and black pepper
• Optional: Dijon mustard (1 teaspoon) and honey (1 teaspoon) for a simple glaze

Step-by-Step Instructions For Baked Salmon and Vegetables

1. Prep the pan and oven: Preheat the oven to 400°F (205°C).

   Line a large rimmed sheet pan with parchment paper or lightly oil it to prevent sticking.

2. Par-cook the potatoes: Potatoes take longer than other vegetables. Toss the halved potatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them on the pan and roast for 10 minutes while you prep the rest.
3. Mix the seasoning: In a small bowl, combine 2 tablespoons olive oil, minced garlic, smoked paprika, dried oregano, 1/2 teaspoon salt, and a few grinds of black pepper.

   Zest half a lemon into the bowl and stir. If you like a hint of sweet-heat, whisk in Dijon and honey.

4. Season the vegetables: In a large bowl, toss broccoli, carrots, red pepper, and red onion with half of the seasoning mixture. If they look dry, drizzle with a bit more oil.

   Spread them on the pan with the potatoes, pushing everything to the sides to make room for the salmon.

5. Add the salmon: Pat the salmon dry with paper towels. Place fillets skin-side down in the center of the pan. Brush or spoon the remaining seasoning mixture over the salmon tops.

   Thinly slice the lemon and tuck a few slices under and over the fillets.

6. Roast: Return the pan to the oven and bake for 12–15 minutes, depending on thickness. Salmon is done when it flakes easily and reaches an internal temperature of 125–130°F (52–54°C) for medium or 145°F (63°C) if you prefer fully cooked.
7. Optional broil: For crisp edges, switch to broil for 1–2 minutes at the end. Watch closely to avoid burning.
8. Finish and serve: Squeeze fresh lemon juice over everything.

   Sprinkle with chopped dill or parsley. Serve straight from the pan with extra lemon wedges.

How to Store Baked Salmon and Vegetables

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep salmon and vegetables together if you plan to reheat as a meal, or separate if you’ll repurpose.
• Reheat: Warm gently in a 300°F (150°C) oven for 8–10 minutes or microwave in 30-second bursts at 50% power.

  Avoid overcooking the salmon.

• Freeze: Cooked salmon can be frozen for up to 2 months, but vegetables may soften. For best texture, freeze the salmon separately, tightly wrapped.
• Meal prep tip: Flake leftover salmon and store it with a lemon wedge. It’s great chilled on salads or bowls.

Benefits of This Baked Salmon and Vegetables Recipe

• Heart-healthy fats: Salmon provides omega-3s that support brain and heart health.
• High in protein: Keeps you full and supports an active lifestyle.
• Vegetable-forward: A generous mix of veggies gives you fiber, vitamins, and color on your plate.
• Budget-flexible: Works with frozen salmon and whatever produce is on sale.
• Easy to scale: Add more fillets and a second pan for a crowd.

What Not to Do In Baked Salmon and Vegetables

• Don’t overcrowd the pan: Crowded vegetables steam instead of roast, leading to soggy results.

  Use two pans if needed.

• Don’t add salmon too early: If you roast the fish as long as the potatoes, it will dry out. Par-cook dense vegetables first.
• Don’t skip drying the salmon: Moisture prevents browning. Pat fillets dry so the seasoning sticks and edges crisp.
• Don’t rely only on time: Ovens vary.

  Use visual cues and a thermometer for perfectly cooked salmon.

• Don’t forget acid: A squeeze of lemon brightens everything and balances richness.

Variations You Can Try In Baked Salmon and Vegetables

• Mediterranean: Add cherry tomatoes, olives, and red onion. Season with oregano and a sprinkle of feta after baking.
• Garlic herb butter: Dot the salmon with a quick mix of softened butter, garlic, parsley, and lemon zest before roasting.
• Maple-mustard: Brush salmon with a blend of maple syrup, Dijon mustard, and a pinch of cayenne. Pair with Brussels sprouts and sweet potatoes.
• Asian-inspired: Use a glaze of soy sauce, sesame oil, honey, and grated ginger.

  Add snap peas and carrots; garnish with scallions and sesame seeds.

• Spicy Cajun: Rub salmon with Cajun seasoning and paprika. Roast with bell peppers and corn; finish with lime.
• All frozen: Use frozen salmon and frozen mixed vegetables. Extend cook time slightly and pat thawed fish very dry before seasoning.

FAQ About Baked Salmon and Vegetables

Can I use frozen salmon?

Yes.

Thaw it in the fridge overnight or under cold running water in its packaging. Pat very dry, then season. Add 1–2 extra minutes of cook time if the fillets are still slightly cold in the center.

What vegetables work best?

Choose a mix of quick and medium-roasting vegetables.

Potatoes, carrots, broccoli, Brussels sprouts, green beans, and bell peppers all work well. Just cut them into similar sizes so they cook evenly.

How do I know when salmon is done?

Look for opaque flesh that flakes easily with a fork and a slightly translucent center if you prefer medium. A thermometer is best: aim for 125–130°F for medium, or 145°F for well-done.

Do I need to marinate the salmon?

No.

A quick rub or brush of seasoned oil adds plenty of flavor. If you do marinate, keep it short—about 15–30 minutes in the fridge—to avoid a mushy texture, especially with acidic marinades.

Can I make this without potatoes?

Absolutely. Replace them with faster-cooking vegetables like zucchini, asparagus, or green beans.

In that case, skip the par-cook step and roast everything together for about 12–15 minutes.

What if my salmon has skin?

Keep it on. Roast skin-side down. The skin protects the fish from overcooking and releases easily from the pan after roasting.

How can I make it dairy-free or gluten-free?

This recipe is naturally dairy-free and gluten-free as written.

Just double-check labels on Dijon, soy sauce variants, or spice blends if you use them.

Can I cook this in an air fryer?

Yes, in batches. Air fry the vegetables at 380°F until tender and browned, then add the salmon on top and cook 8–10 minutes more. Work in layers if your basket is small.

Final Thoughts On Baked Salmon and Vegetables

This one-pan baked salmon and vegetables recipe is the kind of weeknight hero you’ll lean on again and again.

It’s fast, flexible, and full of fresh flavor, with almost no cleanup. Keep a few fillets in the freezer, stock up on sturdy veggies, and you’re always 30 minutes away from a wholesome dinner. Make it your own with seasonings and add-ins, and enjoy a meal that feels special without the fuss.

Looking for more quick, warming meals? These easy vegetable soup recipes are perfect for busy days