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–+ servings
Sheetpan Salmon and Potatoes With Veggies

Sheetpan Salmon and Potatoes With Veggies for Easy Dinners

This Sheetpan Salmon and Potatoes with Veggies recipe offers a quick, nutritious meal packed with flavor and healthy omega-3s.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon and Veggies
  • 4 fillets Salmon Consider swapping with chicken or tofu.
  • 4 cups Seasonal Vegetables Broccoli, bell peppers, or zucchini.
For the Potatoes
  • 2 pounds Baby Potatoes Substitute with sweet potatoes if preferred.
  • 2 tablespoons Olive Oil Avocado oil can be used as an alternative.
Seasonings
  • 1 teaspoon Garlic Powder Fresh minced garlic can be substituted.
  • 1 teaspoon Paprika Cayenne pepper can substitute for heat.
  • to taste Salt Essential for flavor enhancement.
  • to taste Pepper Season generously to taste.
For Garnishing
  • 1 whole Fresh Lemon Lemon zest can also be used.
  • 1/4 cup Chopped Parsley A finishing touch for color and freshness.

Equipment

  • Baking sheet
  • Mixing Bowl
  • Knife
  • cutting board

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Line a large baking sheet with parchment paper or lightly grease it.
  3. Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.
  4. Spread the seasoned potatoes on one side of the baking sheet and roast for 15 minutes.
  5. Chop seasonal vegetables and mix them with the remaining olive oil, salt, and pepper.
  6. After 15 minutes, add the salmon fillets and seasoned vegetables to the baking sheet.
  7. Season the salmon fillets with salt and pepper.
  8. Roast everything for an additional 15-20 minutes until the salmon is opaque and flakes easily.
  9. Garnish with fresh lemon slices and chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For optimal freshness, use seasonal vegetables and adjust cooking times if substituting proteins.

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