Save A vibrant nourishing dish featuring flaky roasted salmon paired with caramelized winter root vegetables and hearty greens all baked together on a single pan for easy preparation and cleanup.
I first made this sheet-pan salmon for a busy weekday dinner when my family wanted something healthy but quick. The roasted root vegetables and greens add so much flavor and make the whole meal feel satisfying without being heavy.
Ingredients
- Fish: 4 (6 oz / 170 g) skin-on salmon fillets, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 lemon thinly sliced
- Root Vegetables: 2 medium carrots peeled and cut into 1-inch chunks, 2 parsnips peeled and cut into 1-inch chunks, 1 small sweet potato peeled and cubed, 1 small red onion cut into wedges, 2 tablespoons olive oil, 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Greens: 4 cups (120 g) baby kale or baby spinach, 2 teaspoons olive oil, 1 teaspoon lemon juice, pinch of salt and pepper
Instructions
- Preheat & Prepare Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Prepare and Roast Vegetables:
- In a large bowl toss carrots parsnips sweet potato and red onion with 2 tablespoons olive oil thyme salt and pepper. Spread evenly on the prepared baking sheet. Roast vegetables for 20 minutes stirring halfway through.
- Prepare Salmon:
- Pat salmon fillets dry. Rub with 1 tablespoon olive oil and season with salt and pepper.
- Add Salmon:
- After 20 minutes remove the baking sheet from the oven. Push vegetables to the edges creating space in the center for the salmon fillets. Place salmon fillets skin-side down in the center of the sheet. Top with lemon slices.
- Roast Salmon & Finish Vegetables:
- Return to oven and roast for another 1012 minutes or until salmon is just cooked through and vegetables are tender and caramelized.
- Wilt Greens:
- While salmon cooks toss greens with olive oil lemon juice salt and pepper.
- Combine & Serve:
- Remove baking sheet from oven. Scatter greens over the hot vegetables and salmon. Let wilt for 2 minutes before serving. Serve salmon fillets with roasted vegetables and wilted greens. Squeeze extra lemon juice over the top if desired.
Save Gathering around the table to share sheet-pan salmon always feels special in my family especially when everyone pitches in to help chop the veggies together. It is a dish we all look forward to on cozy winter evenings.
Required Tools
Large rimmed baking sheet parchment paper or foil large mixing bowl chefs knife cutting board
Allergen Information
Contains: Fish (salmon). Double-check that all packaged ingredients (olive oil spices) are free from cross-contamination if allergies are a concern.
Nutritional Information
Calories: 420 Total Fat: 21 g Carbohydrates: 27 g Protein: 31 g (per serving)
Save Try this satisfying salmon dish for your next weeknight dinner. The blend of caramelized root veggies and fresh greens makes a wholesome meal everyone will enjoy.
Recipe Guide
- → What root vegetables work best for this dish?
Carrots, parsnips, and sweet potatoes provide a balance of sweetness and texture. You can also substitute with turnips or beets for variation.
- → How do I ensure the salmon stays moist?
Pat the salmon dry before cooking and rub it with olive oil and seasoning. Placing lemon slices on top during roasting adds moisture and brightness.
- → Can the greens be substituted or omitted?
Baby kale or spinach work best for quick wilting. You may substitute with other tender greens like Swiss chard or omit if preferred.
- → Is it necessary to stir the vegetables halfway through cooking?
Yes, stirring helps achieve even caramelization for tender and flavorful vegetables.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc or Pinot Gris complements the flavors with crisp acidity and light fruit notes.