Snack On Meat

You are here: Home / All RECIPES / Sheet Pan Salmon and Potatoes with Veggies

Sheet Pan Salmon and Potatoes with Veggies

If you’re looking for a fuss-free, flavor-packed dinner, this Sheet Pan Salmon with Potatoes and Veggies is the perfect choice! Tender salmon fillets are brushed with a honey Dijon garlic chili glaze, paired with crispy roasted baby potatoes, and baked alongside fresh seasonal vegetables—all on one tray. It’s a healthy, hearty, and colorful meal that’s ready in under an hour with minimal cleanup.

Why You’ll Love This Recipe

  • One-pan convenience – everything cooks on a single sheet pan for easy prep and cleanup.
  • Balanced and satisfying – flaky salmon, crispy potatoes, and roasted veggies make a complete meal.
  • Flavor-packed glaze – a simple mix of honey, Dijon mustard, melted butter, and sriracha (or garlic chili sauce) caramelizes beautifully while baking.
  • Customizable – swap in your favorite vegetables or seasoning blends to suit your taste.

Ingredients You’ll Need

  • Salmon: 4 fillets (about 6 oz each). You can also use white fish like cod, hake, or halibut.
  • Potatoes: Baby potatoes, halved. Yukon gold or red potatoes also work when cut into bite-sized pieces.
  • Vegetables: Asparagus and cherry tomatoes (or swap for green beans, broccoli, zucchini, or cauliflower).
  • Olive oil: For roasting the potatoes and veggies.
  • Seasonings: Lemon pepper (or Italian, za’atar, harissa, Tex-Mex, or your favorite blend).
  • Glaze: Honey, Dijon mustard, sriracha (or garlic chili sauce), melted butter.
  • Finishing touches: Fresh parsley and lemon slices.

How to Make Sheet Pan Salmon and Potatoes

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper.
  2. Roast potatoes: Toss halved potatoes with olive oil, salt, pepper, and seasoning blend. Spread onto the sheet pan and roast for 20 minutes, shaking halfway through.
  3. Prepare glaze: In a small bowl, whisk together melted butter, honey, Dijon mustard, sriracha, and a pinch of seasoning.
  4. Add salmon and veggies: Move potatoes to one side of the pan. Place salmon fillets, asparagus, and cherry tomatoes on the sheet pan. Brush glaze over salmon. Drizzle veggies with olive oil and season with salt and pepper.
  5. Bake again: Return to the oven for 12–15 minutes, until salmon flakes easily with a fork and veggies are tender. For extra color, broil for 2 minutes at the end.
  6. Serve: Garnish with fresh parsley and lemon wedges.

Tips for Success

  • Use the right veggies: Pair salmon with vegetables that cook quickly (asparagus, tomatoes, zucchini, or green beans). If using root veggies like carrots or Brussels sprouts, add them with the potatoes at the beginning.
  • Don’t overcrowd the pan: A large sheet pan helps everything roast instead of steam.
  • Adjust the glaze: Like it spicier? Add more sriracha. Prefer it mild? Leave it out and add a touch more Dijon or honey.
  • Make it your own: Change up the seasoning blend for a whole new flavor profile—Mediterranean, Tex-Mex, or Middle Eastern-inspired.

Recipe Card

Sheet Pan Salmon and Potatoes with Veggies
Serves: 4 | Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min

Ingredients:

  • 4 (6 oz) salmon fillets
  • 1 ½ lbs baby potatoes, halved
  • 1 lb asparagus, trimmed
  • 1 cup cherry tomatoes
  • 4 Tbsp olive oil, divided
  • 2 tsp seasoning blend (plus ½ tsp extra)
  • Salt and pepper, to taste
  • 2 Tbsp honey
  • 1 ½ tsp Dijon mustard
  • 1 tsp sriracha (or garlic chili sauce)
  • 1 Tbsp melted butter
  • Lemon wedges & chopped parsley, for serving

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet.
  2. Toss potatoes with 2 Tbsp olive oil, seasoning blend, salt, and pepper. Roast 20 minutes.
  3. Mix melted butter, honey, Dijon, sriracha, and remaining seasoning in a bowl. Brush onto salmon.
  4. Add salmon, asparagus, and tomatoes to sheet pan. Drizzle veggies with remaining olive oil, season with salt and pepper.
  5. Bake 12–15 minutes until salmon is cooked through and flakes easily. Broil for 2 minutes if desired.
  6. Garnish with parsley and lemon. Serve warm.

Variations

  • Swap salmon for cod or halibut.
  • Change the veggies to zucchini, broccoli, or green beans.
  • Try a new seasoning blend like Italian herbs, za’atar, or Tex-Mex spices.

This sheet pan salmon dinner is quick enough for busy weeknights yet elegant enough to serve to guests. With its crispy potatoes, tender vegetables, and perfectly glazed salmon, it’s a meal you’ll come back to again and again.