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 recipe on a chilly winter evening when I wanted a hearty, nutritious meal without spending hours in the kitchen. The colors and aromas always draw my family to the table early.
Ingredients
- Salmon fillets: 4 pieces (6 oz / 170 g), skin-on
- Olive oil: 1 tablespoon for salmon, plus 2 tablespoons for vegetables and 2 teaspoons for greens
- Kosher salt: 1/2 teaspoon for salmon, 1/2 teaspoon for vegetables, and a pinch for greens
- Black pepper: 1/4 teaspoon for salmon, 1/4 teaspoon for vegetables, and a pinch for greens
- Lemon: 1, thinly sliced plus extra for squeezing
- Carrots: 2 medium, peeled and cut into 1-inch chunks
- Parsnips: 2 medium, peeled and cut into 1-inch chunks
- Sweet potato: 1 small, peeled and cubed
- Red onion: 1 small, cut into wedges
- Thyme: 1 teaspoon dried or 1 tablespoon fresh leaves
- Baby kale or spinach: 4 cups (120 g)
- Lemon juice: 1 teaspoon for greens
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Season 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 and roast for 20 minutes, stirring halfway through.
- Prepare Salmon:
- Pat salmon fillets dry and rub with 1 tablespoon olive oil. Season with salt and pepper.
- Combine Salmon and Vegetables:
- After 20 minutes, remove baking sheet from oven. Push vegetables to edges, creating a space in the center for the salmon fillets. Place salmon skin-side down in the center and top with lemon slices.
- Roast Salmon:
- Return sheet pan to oven and roast for another 10 to 12 minutes, or until salmon is just cooked through and vegetables are tender and caramelized.
- Toss Greens:
- While salmon cooks, toss baby kale or spinach with 2 teaspoons olive oil, 1 teaspoon lemon juice, and a pinch of salt and pepper.
- Wilt Greens and Serve:
- Remove sheet pan from oven. Scatter greens over hot vegetables and salmon. Allow greens to wilt for 2 minutes before serving. Serve with extra fresh lemon juice, if desired.
Save Sharing this meal with family always feels special, especially when everyone gets involved tossing the vegetables or arranging the salmon on the pan. My kids ask for it often, especially in winter!
Chef's Notes
Substitute other root vegetables like turnips or beets for variety. Sprinkle smoked paprika or drizzle maple syrup on vegetables for added flavor.
Allergen and Nutritional Information
Contains fish (salmon). Always double-check packaged items for cross-contamination risk. Nutritional info per serving: 420 calories, 21 g fat, 27 g carbohydrate, 31 g protein.
Wine Pairing
Pair this dish with Sauvignon Blanc or Pinot Gris for a refreshing complement to the roasted flavors.
Save This colorful salmon dinner is sure to brighten your weeknights and keep cleanup easy. Enjoy sharing it with friends or family!
Recipe Guide
- → What vegetables work best with salmon in this dish?
Carrots, parsnips, sweet potatoes, and red onions are ideal for roasting alongside salmon, providing sweetness and texture that complement the fish.
- → Can I substitute other greens for baby kale or spinach?
Yes, tender greens like Swiss chard or arugula can be used to achieve similar wilted texture and flavor.
- → How do I know when the salmon is cooked through?
Salmon is done when it flakes easily with a fork and the flesh turns opaque and slightly firm to the touch.
- → Is it necessary to pre-cook the vegetables before adding salmon?
Roasting the root vegetables first ensures they become tender and caramelized before the salmon is added to cook for the remaining time.
- → What are good seasoning alternatives to thyme?
Rosemary, dill, or smoked paprika are excellent alternatives that pair well with salmon and roasted vegetables.
- → Can this dish be made dairy-free and gluten-free?
Yes, this preparation is naturally dairy-free and gluten-free when using pure olive oil and fresh ingredients.