Sheet Pan Salmon and Veggies
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This easy sheet pan salmon recipe comes together on one pan with minimal prep and cleanup. It combines tender salmon and colorful vegetables with a creamy dill yogurt sauce for a healthy, protein-packed dinner that’s perfect for busy weeknights.
Sheet pan meals are forever one of my favorite answers to the “what’s for dinner?” question. I love that you can get your protein and veggies cooking together, and there’s only one pan to deal with when dinner is over. My sheet pan chicken fajitas and sheet pan sausage and peppers are already in heavy rotation around here, and this easy sheet pan salmon recipe is the newest addition.
This sheet pan salmon and veggies is seasoned simply with garlic, lemon, and Italian seasoning, but the creamy dill yogurt sauce is what really brings it all together. Finish it with salty olives, feta and fresh parsley, and you’ve got a colorful, Mediterranean-inspired dinner that feels a little fancy without being complicated.
Table of Contents
Why I Love This Sheet Pan Salmon Recipe
- Protein-packed: With over 30 grams of protein per serving, this sheet pan salmon keeps you full and satisfied. Pair it with potatoes and plenty of veggies for a balanced meal that doesn’t need anything on the side.
- Quick and easy: This recipe comes together with simple ingredients, one sheet pan, and one mixing bowl for minimal prep and cleanup. While the salmon and veggies roast, you can whisk together the creamy dill yogurt sauce.
- Fresh Mediterranean flavors: Garlic, lemon, and Italian seasoning give the salmon and veggies plenty of flavor, while the creamy dill yogurt sauce, olives, feta, and fresh parsley add a bright, Mediterranean-inspired finish.
Ingredients Needed
- salmon – the star of the meal! You’ll need about 1 pound of salmon, cut into four fillets. I like using similarly sized pieces so they cook at the same rate.
- baby yellow potatoes – these roast up beautifully with golden edges and creamy centers. Be sure to halve them so they cook through in time.
- olive oil – helps the potatoes and veggies roast and caramelize instead of drying out.
- zucchini or yellow squash – either works here! Cut it into half moons so you get plenty of caramelized edges without the pieces becoming too soft.
- bell pepper – use whatever color you have on hand. It adds sweetness, color and a little crunch.
- red onion – cut into wedges rather than thin slices so they hold their shape and get jammy at the edges.
- cherry tomatoes – these get juicy and slightly blistered in the oven, which I love with the salmon.
- lemon – juice goes on the vegetables before roasting and an extra squeeze at the end wakes the whole pan up.
- garlic – three cloves go in with the veggies for plenty of garlicky flavor.
- kalamata olives – added after roasting, not before. They are already cured and briny and roasting them just makes them tough.
- feta cheese – optional but it melts slightly against the warm vegetables and adds a salty tang. Buy it in a block and crumble it yourself.
- dill yogurt sauce – a simple mix of full-fat Greek yogurt, fresh dill, lemon juice, garlic, salt and pepper. Use full-fat yogurt for a thick, creamy sauce and fresh dill rather than dried, since dried will not give you the bright grassy flavor this depends on.
Find the full ingredient list with measurements in the recipe card below.
How to Make this Salmon Sheet Pan Meal
Step 1: Toss the potatoes with olive oil, Italian seasoning, salt, and pepper. Spread on a parchment-lined sheet pan and roast at 425°F for 20 minutes until golden and just tender.
Step 2: While the potatoes roast, toss the zucchini, bell pepper, red onion, and tomatoes in the same bowl with olive oil, lemon juice, garlic, Italian seasoning, paprika, salt, and pepper.
Step 3: Pat the salmon dry, season with salt and pepper, and add the fillets, and veggies to the pan. Return to the oven for 12 to 15 minutes until the salmon flakes easily.
Step 4: Whisk together the dill sauce while everything roasts, then top the pan with olives, feta, and parsley. Add a squeeze of lemon and serve with the sauce drizzled over.
Brittany’s Recipe Tips
- Pat the salmon dry: Blot the fillets well with paper towels before seasoning. Dry salmon roasts better and develops more color instead of steaming.
- Don’t crowd the pan: Spread everything into a single layer so the vegetables roast instead of steam. If your pan feels crowded, use two sheet pans.
- Check the salmon early: Start checking for doneness around 12 minutes, especially if your fillets are on the thinner side. Salmon cooks quickly and will continue cooking for a few minutes after it comes out of the oven.
- Taste the sauce before thinning: Season the dill yogurt sauce first, then add water a tablespoon at a time until it reaches your desired consistency.
How to Store
- Fridge: Store the salmon, potatoes, and vegetables in an airtight container for up to 3 days. Keep the dill sauce in its own jar and it will hold for 4 to 5 days.
- Reheating: Warm leftovers in a 300°F oven for about 10 minutes so the salmon does not dry out. The microwave works if you are in a hurry, just use short bursts and stop as soon as it is warmed through.
- Freezer: I would not freeze this one. Cooked salmon holds up okay but the zucchini and tomatoes turn watery and the potatoes go grainy once thawed.
Frequently Asked Questions
Yes, just thaw it completely first and pat it very dry. Cooking salmon from frozen on a sheet pan releases a lot of water, which steams the vegetables around it instead of letting them roast.
It should flake easily when you press a fork into the thickest part. If you want to be precise, pull it at 125°F to 130°F for medium. It will keep cooking on the hot pan for a couple of minutes after it comes out of the oven.
Absolutely. Asparagus, broccoli, green beans, or cherry tomatoes with mushrooms all work well. Just keep the roasting times in mind. Anything that cooks quickly goes on with the salmon, and anything dense like carrots or sweet potatoes needs to go in with the potatoes.
The dill sauce can be made up to 4 days ahead and actually improves after a few hours in the fridge. You can also chop all the vegetables and potatoes a day in advance and store them in the fridge so the whole thing comes together fast on a weeknight.
Either works. Skin-on holds together a little better on the pan and the skin crisps up if you roast it skin side down. Skinless is easier to serve and portion.
More Sheet Pan Meals to Try
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Sheet Pan Salmon and Veggies
Ingredients
Salmon and Veggies
- 1 lb salmon, 4 fillets
- 1 lb baby yellow potatoes, halved
- 2 Tablespoons olive oil, divided
- 2 teaspoons Italian seasoning, divided
- 1 ½ teaspoons sea salt, divided
- ½ teaspoon black pepper, divided
- 1 zucchini or yellow squash, sliced into half moons
- 1 bell pepper, sliced (any color)
- ½ red onion, sliced into wedges
- 1 heaping cup cherry tomatoes
- Juice from ½ lemon
- 3 cloves garlic, minced
- ½ teaspoon paprika
- ½ cup kalamata olives, pitted, for serving
- Fresh parsley, chopped, for serving
- Feta cheese, for topping, optional
Dill Yogurt Sauce
- ½ cup plain full-fat Greek yogurt, I used Painterland Sisters
- 2 Tablespoons fresh dill, chopped
- 1 Tablespoon lemon juice
- 1 small garlic clove, minced
- ¼ teaspoon sea salt, plus more to taste
- Pinch of black pepper
- 2 Tablespoons water, to thin
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
- Add the potatoes to a medium mixing bowl and toss with 1 Tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Add to the prepared baking sheet and spread into an even layer and roast for 20 minutes, until they’re just starting to turn golden and tender.1 lb baby yellow potatoes, 1 Tablespoons olive oil, 1 teaspoons Italian seasoning, 0.5 teaspoons sea salt, 0.25 teaspoon black pepper
- While the potatoes are roasting, add the zucchini, bell pepper, red onion and tomatoes to the same bowl you used for the potatoes.1 zucchini or yellow squash, 1 bell pepper, ½ red onion, 1 heaping cup cherry tomatoes
- Drizzle with the remaining 1 Tablespoon olive oil and lemon juice, then add the garlic, remaining 1 teaspoon Italian seasoning, paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Toss until everything is well coated.1 Tablespoons olive oil, 1 teaspoons Italian seasoning, 0.5 teaspoons sea salt, Juice from ½ lemon, 3 cloves garlic, ½ teaspoon paprika, 0.25 teaspoon black pepper
- Remove the pan from the oven and carefully push the potatoes to one side. Spread the seasoned veggies onto the other side of the pan in an even layer.
- Pat the salmon dry with paper towels and place the fillets on the pan. Sprinkle evenly with the remaining ½ teaspoon salt and a pinch of black pepper.0.5 teaspoons sea salt, Pinch of black pepper, 1 lb salmon
- Return the pan to the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the veggies are tender.
- While salmon is cooking, make dill yogurt sauce by adding all the ingredients, except for the water to a small bowl and whisking until smooth and combined. Add water 1 Tablespoon at a time until you reach your desired consistency.½ cup plain full-fat Greek yogurt, 2 Tablespoons fresh dill, 1 Tablespoon lemon juice, 1 small garlic clove, ¼ teaspoon sea salt, 2 Tablespoons water
- Remove from the oven and top with olives, feta (if using) and fresh parsley. Add an extra squeeze of lemon, if desired.Fresh parsley, Feta cheese, ½ cup kalamata olives
- Serve warm with dill yogurt sauce drizzled on top. Enjoy!
Notes
- Vegetables: Feel free to swap the zucchini, bell pepper, or tomatoes for other quick-roasting vegetables like broccoli, asparagus, green beans, or Brussels sprouts. Just cut them into similar-sized pieces for even cooking.
- Salmon: Cooking time will vary depending on the thickness of your fillets. Start checking around 12 minutes and cook until the salmon flakes easily with a fork.
- Storage: Store leftover salmon, vegetables, and dill yogurt sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the salmon and vegetables gently in the oven or microwave and serve with the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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