Sheet Pan Salmon and Veggies

A salmon sheet pan meal on a sheet pan with four salmon filets and roasted veggies.

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This easy sheet pan salmon and veggies recipe is the perfect healthy weeknight dinner. Tender salmon, roasted vegetables, and a creamy dill yogurt sauce come together on one pan for a flavorful meal with minimal cleanup.

Prep Time15

Cook Time35

Total Time50

Course: Lunch/Dinner

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings:

Author: Brittany Mullins

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