30-Minute Salmon Sheet Pan Dinner
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Sheet Pan Salmon and Broccoli is my kind of weeknight dinner—zero fuss, barely any dishes, and no babysitting. Just toss everything on a pan, pop it in the oven, and boom—you have a healthy and flavorful dinner on the table in 30 minutes. This recipe is totally customizable and super easy to pull off.
We love our fish recipes in New England, and I’ll look for any excuse to add it to the menu. One of my favorites is this super simple Sheet Pan Salmon and Veggies. It’s a really basic recipe, perfect for beginners, and it turns out totally delicious every time.
Bonus: Clean-up’s a breeze (who has time for dishes?).
Why You’ll Love This Baked Salmon Filet Recipe
- Low Effort Dinner – A one pan meal with easy clean-up.
- Nutritious and Delicious – Full of healthy and hearty veggies, and the BBQ sauce adds a ton of easy flavor that makes this dish anything but boring!
- Versatile and Customizable – Use anything you have on hand. This recipe is best for cleaning out the fridge and using up old veggies!
Salmon Sheet Pan Dinner Ingredients
What’s simpler than a loaded sheet pan with fish and veggies? This recipe is super versatile, so use what you have on hand and ingredients that need to get used up!
The exact ingredient amounts can be found on the recipe card at the bottom of the post.
- Salmon fillets – Fresh or frozen salmon works great in this recipe—I’ve used and loved both. I usually go for Atlantic salmon and use 4–5 fillets, depending on their size. Keep the skin on while baking; it’s way easier to remove once it’s cooked.
- A medium-sized zucchini + a yellow summer squash – Both are cut into ½-inch thick half-moon slices. Combined, you’ll have 5-6 cups of squash and zucchini.
- Cherry tomatoes – washed and dried. I don’t bother slicing them.
- Fresh broccoli florets – cut to large but bite-sized pieces
- Fresh garlic – minced. Do this yourself or save time and use the prechopped garlic from the grocery store.
- BBQ sauce– I just use my favorite prepared BBQ sauce to make it easy. But if you’re feeling frisky, you can make a simple batch of homemade BBQ sauce.
- Avocado oil or olive oil– The oil helps the veggies brown and not stick to the sheet pan (easy cleanup!)
- Coarse Kosher salt – This is not the same as table salt– the crystals are a little bigger. If you’re using fine table or sea salt, cut the amount called for in half. You can always add a little more at serving time.
- Black pepper
- Lemon wedges (for serving)
How to Make Sheet Pan Salmon
This sheet pan salmon dinner is incredibly easy to make. Make sure to pay close attention to the vegetable placement so all the ingredients cook properly.
Step 1
Preheat your oven to 425°F. Line a large sheet pan with parchment paper (not wax paper).
Step 2
Slice the squash and zucchini into half-moons. Cut broccoli into large bite-sized pieces – big enough to avoid burning but still easy to eat.
Step 3
In a large bowl, toss the broccoli with 2 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
Spread the broccoli around the outer edges of the sheet pan. This will help it cook evenly.
Step 4
In the same bowl, add the zucchini, yellow squash, tomatoes, and garlic.
Drizzle with remaining oil, ¼ teaspoon salt, and a pinch of pepper. Toss until the veggies are well coated.
Spread these veggies in the center of the sheet pan.
Step 5
Pat the salmon filets dry with paper towels. Place them skin-side down in the center of the sheet pan, nestled in between the veggies.
Sprinkle each piece of salmon with the remaining salt and a little pepper. Brush the top of each salmon fillet with one tablespoon of BBQ sauce.
Salmon Tip: If using fresh salmon, you may need to portion the fish yourself. To do this, cut the salmon into four even pieces by slicing straight across the width of the fillet (not lengthwise). Aim for 4–5 oz per piece and keep the thickness consistent so everything cooks evenly.
Step 6
Bake for about 20 minutes, or until the salmon reaches 140°F internally.
Let the salmon rest for a couple minutes, then serve warm with the veggies. This can be plated as is with a few lemon wedges or served over brown rice.
Store any leftovers in the fridge for up to 5 days.
Top Tip
Veggie placement matters on the sheet pan—the broccoli goes around the edges since it needs more time, while the salmon and quicker-cooking veggies go in the center so everything finishes together, perfectly cooked.
Substitutions & Variations
- Frozen or fresh salmon fillets can be used. Thaw frozen fish before using.
- Switch up the sauce on the salmon. A sweet and sour sauce, teriyaki sauce, or a fruity dijon mustard sauce, (like my Cranberry Mustard Sauce) is delicious on salmon. If you want to make your own BBQ sauce, try a Blueberry BBQ Sauce– it’s fruity and tangy!
- Skip the BBQ sauce completely and season each fillet with salt, pepper, and a drizzle of olive oil or maple syrup instead.
- This recipe can be scaled up or down to accommodate the number of servings needed.
What Vegetables Go Well With Salmon Fillets?
You don’t have to stick to the veggies in the recipe—here are some great options to try with your salmon:
- Bell peppers – Use a variety of bell peppers for a great splash of color and flavor
- Asparagus– Cut stalks into halves or thirds and add to the middle of the sheet pan.
- Red onion– cut into big chunks. They’ll bake up nice and sweet!
- Carrots – slice thin or roast longer for a caramelized sweetness
- Green beans – Green beans go great with fish!
- Brussels sprouts – Cut in half and add to the edge of the sheet pan. They get crispy and delicious.
- Potatoes– baby potatoes, sweet potatoes, or regular potatoes, diced into cubes. Start the potatoes 15 minutes earlier than the rest of the veggies so they finish cooking with the other veggies and brown up nicely.
Tips & Tricks
- Line the pan with parchment paper to make cleaning up a breeze!
- Salmon should be cooked to an internal temperature of 140°F for safe consumption. An instant-read meat thermometer is great for this!
- Give the salmon a good slather of BBQ sauce—some will run off as it cooks, which is perfect for creating a tasty sauce for the veggies!
What to Serve with Salmon and Veggies
This baked salmon recipe is great on its own with just a spritz of lemon juice, chopped fresh parsley, and a few slices of homemade garlic bread!
To round out the meal, pair it with a little brown rice, cauliflower rice, couscous, baked potatoes, or even some crispy French fries.
Storage and Reheating Instructions
Allow the salmon to cool completely before storing it to avoid condensation.
Store in an airtight container in the refrigerator for up to 5 days.
Salmon can be reheated in a covered skillet over medium heat for 10 minutes or until warmed through. You can also microwave leftovers, or eat as a cold salad.
If you’re eating it cold, flake the salmon and toss with the veggies to make a little salad. Eat with seaweed snacks or serve over quinoa or pasta.
FAQs
I don’t recommend it. Frozen vegetables will end up too watery and mushy at the end of the cooking time.
Yes! Just thaw the salmon in the fridge before patting it dry and baking.
It depends on the thickness of the salmon, but the key is to cook the salmon to an internal temperature of 140°F. At high heat, this can take anywhere from 15 minutes for thin filets to 25 minutes for chunky pieces.
I do not. I find it easier to remove the skin after baking. Make sure to bake the salmon skin side down and on parchment paper. This will prevent the salmon from sticking to the baking sheet.
My Favorite Seafood Recipes
- Authentic Maine Lobster Rolls
- Creamy New England Fish Chowder
- Baked Panko-Crusted Cod
- 3-Cheese Lobster Mac and Cheese
- Creamy Garlic Shrimp Pasta
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Sheet Pan Salmon and Veggies
Equipment
- Rimmed Sheet Pan (18×13 "half" sheet pan).
Ingredients
- 1 to 1 ¼ lbs salmon fillets portioned into 4-5 pieces
- 1 medium zucchini
- 1 medium summer squash
- 1 pint cherry tomatoes (10-12 ounces)
- 12 ounces fresh broccoli florets, (6 cups)
- 2 cloves minced garlic
- 4-5 tablespoons of BBQ sauce (storebought or homemade)
- 3 tablespoons of avocado oil divided
- 1 teaspoon of coarse Kosher salt divided
- ½ teaspoon ground black pepper divided
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper (not wax paper).
- Cut the zucchini and yellow squash into half-moon slices, ½-inch thick. Cut the broccoli into large bite-sized pieces—just big enough to avoid burning, but still easy to eat. Leave the cherry tomatoes as is.
- In a large bowl, toss the broccoli florets with 2 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Spread the broccoli around the edges of the sheet pan.
- In the same bowl (no need to wash it!), add the slices of zucchini and yellow squash, the tomatoes, and the garlic. Drizzle with 1 tablespoon of oil, ¼ teaspoon salt, and a pinch of pepper. Toss until the veggies are well coated.
- Spread these veggies in the center of the sheet pan.
- Pat the salmon filets dry with paper towels. Place them skin-side down nestled in between the veggies. *See the notes section if portioning your own fish fillets.
- Sprinkle each piece of salmon with the remaining salt and a little pepper. Brush the tops with the BBQ sauce, 1 tablespoon per filet.
- Bake for 20–25 minutes until the salmon reaches 140°F internally. I use an instant read meat thermometer for this.
- Let the salmon and veggies rest for a couple minutes and then serve warm with a few lemon wedges. You can serve the salmon as is with just the veggies or add brown rice to round out the meal. Store any leftovers in the fridge for up to 5 days.
Notes
- If using fresh salmon, you may need to portion the fish yourself. To do this, cut the salmon into four even pieces by slicing straight across the width of the fillet (not lengthwise). Aim for 4–5 oz per piece and keep the thickness consistent so everything cooks evenly.
- Bake the salmon with the skin on. I find it easier to remove after baking.
- Fresh or frozen salmon can be used. Thaw frozen salmon in the fridge before patting dry and baking.
