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 on a chilly January evening, seeking a dinner that felt both comforting and light. The root veggies caramelize perfectly, and the salmon stays moist, making it a favorite for busy weeknights at our house.
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
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Toss Root 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:
- Roast vegetables for 20 minutes, stirring halfway through.
- Prep Salmon:
- Meanwhile, 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.
- Top and Roast:
- Place salmon fillets, skin side down, in the center of the sheet. Top with lemon slices.
- Finish Roasting:
- Return to oven and roast for another 10–12 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.
- Add Greens:
- Remove baking sheet from oven. Scatter greens over the hot vegetables and salmon; let wilt for 2 minutes before serving.
- Serve:
- Serve salmon fillets with roasted vegetables and wilted greens. Squeeze extra fresh lemon juice over the top if desired.
Save My family always asks for this meal when we want something warming but not heavy. Scooping up the caramelized sweet potato and parsnips together with a bite of salmon makes everyone smile around the table.
Required Tools
Large rimmed baking sheet, parchment paper or foil, large mixing bowl, chefs knife, cutting board
Allergen Information
Contains: Fish (salmon). Double-check all packaged ingredients for allergen safety.
Nutritional Information (per serving)
Calories: 420, Total Fat: 21 g, Carbohydrates: 27 g, Protein: 31 g
Save Make this sheet-pan salmon for a weekday dinner or festive gathering: it is both impressive and fuss-free. Enjoy bright flavors and easy cleanup every time.
Recipe FAQ
- → What vegetables work well with salmon for roasting?
Root vegetables like carrots, parsnips, sweet potatoes, and red onions caramelize beautifully and pair nicely with salmon’s rich flavor.
- → How can I prevent salmon from drying out while roasting?
Pat the fillets dry and lightly coat with olive oil and seasoning. Roast at a high temperature for a short time to keep the salmon moist and flaky.
- → When should I add the greens to the pan?
Add fresh baby kale or spinach after the salmon and vegetables have roasted, allowing them to wilt gently from the residual heat.
- → Can I substitute other root vegetables?
Yes, turnips, beets, or other seasonal root vegetables can be used to add different flavors and textures.
- → What herbs enhance the flavors in this dish?
Thyme pairs well with root vegetables and salmon, adding an earthy, aromatic note to the roast.