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Sheet Pan Salmon and Veggies
A simple one pan dinner made with Salmon and Veggies. Make a healthy, dump and go dinner in just 30 minutes!
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Servings: 4 Servings
Equipment
- Rimmed Sheet Pan (18x13 "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.
Nutrition
Serving: 1Serving | Calories: 393kcal | Carbohydrates: 21g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 78mg | Sodium: 870mg | Potassium: 1528mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1402IU | Vitamin C: 121mg | Calcium: 95mg | Iron: 3mg