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Sheetpan Salmon and Potatoes With Veggies

Sheetpan Salmon and Potatoes With Veggies in 30 Minutes

Enjoy a delightful Sheetpan Salmon and Potatoes With Veggies that is simple, nutritious, and sure to impress your family or guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Main protein source packed with omega-3 fatty acids; substitute with chicken breast or tofu for a different twist.
For the Potatoes
  • 1.5 pounds Baby Potatoes Adds heartiness and is halved for quick roasting; any small potatoes, like Yukon Golds, work well.
For the Veggies
  • 2 cups Seasonal Vegetables Provides vibrant colors and nutrition; consider broccoli, bell peppers, or zucchini based on your favorites.
For Roasting
  • 2 tablespoons Olive Oil Essential for achieving that crispy texture; feel free to swap in avocado oil if preferred.
  • 1 teaspoon Garlic Powder Enhances the flavor; you can use fresh minced garlic for an even bolder taste.
  • 1 teaspoon Paprika Adds depth and character; opt for smoked paprika for a rich, smoky undertone.
  • to taste Salt and Pepper Basic seasonings to elevate all the ingredients; adjust to your taste preference.
For Garnishing
  • 1 whole Fresh Lemon Adds a bright and zesty finish; lime or orange also make delightful alternatives.
  • 2 tablespoons Chopped Parsley A fresh herb garnish that enhances the overall flavor; basil or dill can be used instead.

Equipment

  • Oven
  • baking sheet
  • mixing bowl

Method
 

Basic Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and line a large baking sheet with parchment paper or give it a light grease.
  2. In a large mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Ensure they are evenly coated and spread them in a single layer on one side of the baking sheet.
  3. Place the baking sheet in the oven and roast the potatoes for 15 minutes until tender and slightly golden.
  4. Wash and chop your seasonal veggies. In a separate bowl, toss them with the remaining olive oil, salt, and pepper.
  5. After 15 minutes, remove the baking sheet, push the potatoes to one side, and add the prepared veggies on the empty side of the pan.
  6. Place the salmon fillets in the newly created space on the sheet pan and season lightly with salt and pepper.
  7. Return the baking sheet to the oven and roast everything together for an additional 15-20 minutes until the salmon is opaque and flakes easily with a fork.
  8. Garnish with lemon slices and chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 350mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use fresh, high-quality salmon for best results. Keep ingredients in a single layer for optimal crispiness and adjust cooking times according to size.

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