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Sheet Pan Salmon and Potatoes with Veggies

Overview This Sheet Pan Salmon and Potatoes with Veggies recipe is a complete, flavor-packed meal made using everyday pantry staples. Featuring tender baked salmon glazed in a honey Dijon garlic chili sauce, paired with crispy roasted baby potatoes and seasonal vegetables, it all comes together on a single baking tray with minimal cleanup. It’s the perfect easy dinner option for busy weeknights or a fuss-free weekend meal.

Why You’ll Love This Recipe

  • Quick and Convenient: Prep the glaze while the potatoes roast. Everything bakes together in under an hour.
  • Easy Cleanup: One sheet pan does it all!
  • Versatile Ingredients: Use whatever vegetables or seasoning blends you have on hand.
  • Delicious and Balanced: A perfect mix of sweet, tangy, savory, and spicy.

Ingredients
Serves 4 | Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins

  • 4 salmon fillets (6 oz | 170 g each)
  • 1½ lbs baby potatoes, halved
  • 1 lb asparagus, ends trimmed
  • 1 cup cherry or grape tomatoes
  • 4 tbsp olive oil, divided
  • Salt and pepper to taste
  • 2 tsp seasoning blend (e.g., lemon pepper) + ½ tsp extra

For the Glaze:

  • 2 tbsp honey
  • 1½ tsp Dijon mustard
  • 1 tsp sriracha or garlic chili sauce (adjust to taste)
  • 1 tbsp melted butter
  • ½ tsp seasoning blend of choice
  • Salt and pepper to taste

For Serving:

  • Fresh chopped parsley
  • Lemon wedges

Instructions

  1. Preheat Oven: Preheat to 425°F (220°C). Line a large sheet pan with foil or parchment paper.
  2. Roast Potatoes: Toss halved baby potatoes with 2 tbsp olive oil, 2 tsp seasoning blend, salt, and pepper. Spread them out on the sheet pan and roast for 20 minutes, flipping or shaking halfway.
  3. Make the Glaze: In a small bowl, whisk together melted butter, honey, Dijon mustard, sriracha, remaining ½ tsp seasoning blend, and a pinch of salt and pepper.
  4. Add Salmon and Veggies: Remove the pan from the oven. Push potatoes to one side. Place salmon fillets on the pan and brush with glaze. Add asparagus and cherry tomatoes to the pan. Drizzle veggies with remaining 2 tbsp olive oil, and season with salt and pepper.
  5. Bake Again: Return pan to the oven and bake for another 15 minutes or until salmon flakes easily with a fork and veggies are tender. Broil for 2-3 minutes at the end for extra color if desired.
  6. Serve: Garnish with chopped parsley and lemon wedges. Squeeze fresh lemon juice over everything just before serving.

Tips for Success

  • Choose quick-cooking veggies like asparagus, tomatoes, green beans, or zucchini to match the salmon’s bake time.
  • For heartier vegetables like carrots or Brussels sprouts, roast them alongside the potatoes.
  • Use a large sheet pan so ingredients roast instead of steam.
  • Glaze alternatives: Try using maple syrup instead of honey or spicy mustard for extra zing.

Recipe Variations

  • Swap salmon for cod, halibut, or other firm white fish.
  • Use Italian, harissa, za’atar, Tex Mex, or Herbs de Provence seasoning blends.
  • Substitute veggies to suit your preference or what’s in season.

More Salmon Recipes to Try

  • Lemon Butter Salmon
  • Salmon Salad
  • Cilantro Lime Salmon
  • Roasted Citrus Salmon with Green Olive Salsa Verde
  • Smoked Salmon Pasta Salad
  • Sheet Pan Trout/Salmon with Lemon Butter

This easy and adaptable sheet pan salmon dinner will quickly become a staple in your kitchen. It’s nutritious, simple to prepare, and bursting with flavor—all with minimal cleanup!