Comforting Sheetpan Salmon And Potatoes With Veggies Easy Healthy Dinner
A simple, nourishing one-pan dinner featuring tender salmon, crispy potatoes, and roasted vegetables—perfect for an easy and healthy meal any night of the week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
· 4 salmon fillets (about 6 ounces / 170 g each)
· 1½ pounds (680 g) baby potatoes, halved
· 1 cup (150 g) broccoli florets
· 1 cup (120 g) bell peppers, sliced
· 1 cup (100 g) zucchini, sliced
· 5 tablespoons olive oil, divided
· 2 teaspoons sea salt, divided
· 1 teaspoon black pepper, divided
· 1 teaspoon garlic powder
· 1 teaspoon paprika
· 1 teaspoon dried oregano or thyme
· 1 tablespoon fresh lemon juice
Instructions
1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Toss potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, oregano, and onion powder. Spread on the pan and roast for 20 minutes.
3. Season salmon with 2 tablespoons olive oil, garlic powder, paprika, remaining salt and pepper, and lemon juice.
4. Toss vegetables with remaining olive oil, salt, and pepper.
5. Remove pan from oven, add vegetables and salmon, and return to oven for 12–15 minutes.
6. Serve warm with optional lemon wedges or fresh herbs.
Notes
· Adjust vegetables based on season or preference.
· For extra crispiness, broil for the last 2–3 minutes while watching closely.
· Store leftovers in an airtight container in the refrigerator for up to 3 days.