Quick & Healthy One-Pan Roasted Salmon and Vegetables: Your Effortless Weeknight Dinner Solution
Searching for that perfect, fuss-free meal that brings gourmet flavors to your table without the mountain of dishes? Look no further! This incredible One-Pan Roasted Salmon and Vegetables recipe, featuring Gorton’s Natural Catch Grilled Salmon, is designed to simplify your cooking and elevate your dining experience. It’s the ultimate answer to busy weeknights and a fantastic addition to any summer gathering, allowing you more time to savor the moments and less time cleaning up.
This post was sponsored by Gorton’s. All opinions are my own.
In challenging times, access to fresh, healthy ingredients can be a source of comfort. I’ve found great relief in the consistent availability of quality seafood, which has become a staple in our home, especially during the warmer months. There’s something inherently delightful about pairing a light, flavorful fish dish with bright sunshine and enjoying a meal al fresco. It’s a perfect trio that embodies the spirit of summer dining: fresh seafood, vibrant produce, and the joy of eating outdoors.
This sheet pan salmon and vegetable recipe quickly became a family favorite for several compelling reasons. Firstly, it’s absolutely delicious, offering a harmonious blend of flavors and textures that even picky eaters will appreciate. The salmon is tender and flaky, while the vegetables are perfectly roasted with a delightful caramelized sweetness. Secondly, the convenience is unparalleled. The entire meal cooks on a single sheet pan, meaning minimal fuss and, most importantly, significantly fewer dishes to wash! This benefit is especially sweet when the weather is beautiful, and all you want to do is linger outdoors, enjoying the evening without the looming thought of kitchen cleanup. Imagine carrying one pan from the oven straight to your patio table, ready for everyone to dig in – that’s the kind of effortless entertaining and relaxed family dinner we all dream of.
One-pan meals like this roasted salmon and vegetables dish are a game-changer for busy households. They not only save time on preparation and cleanup but also encourage a balanced diet by combining protein, healthy fats, and a variety of vegetables in one go. Salmon, rich in Omega-3 fatty acids, supports heart and brain health, while colorful bell peppers and potatoes provide essential vitamins, minerals, and fiber. Corn adds a touch of natural sweetness, making this a truly well-rounded and nutritious meal.
Key Ingredients for Your Delicious One-Pan Roasted Salmon and Vegetables
Gathering your ingredients is the first step to creating this fantastic sheet pan meal. We’ve chosen a combination of fresh produce and flavorful salmon that cooks beautifully together. Here’s what you’ll need to make this healthy and easy salmon dinner:
For the Salmon and Roasted Vegetables:
- 4 salmon filets: I highly recommend using 2 packages of Gorton’s Natural Catch Grilled Salmon, Classic Style. Each package contains two perfectly portioned fillets, ensuring consistent cooking and quality. Their wild-caught salmon makes a noticeable difference in taste and texture.
- 2 Tbsp olive oil: Essential for coating your vegetables and helping them achieve that lovely roasted caramelization.
- 1.5 pounds of petite multi-colored potatoes: These small potatoes roast beautifully and offer a delightful array of colors on your plate. If multi-colored aren’t available, purple, red, or gold petite potatoes work just as well. Their small size means less chopping for you!
- 1/2 red bell pepper, sliced: Adds a sweet and vibrant crunch.
- 1/2 orange or yellow bell pepper, sliced: Continues the colorful theme and contributes more sweet flavor.
- 1/2 red onion, sliced: Provides a subtle sharpness and becomes wonderfully sweet when roasted.
- 4 ears of corn: Fresh corn on the cob adds a classic summer touch and incredible flavor.
- 4 slices of lemon: For topping the salmon and adding a fresh, zesty aroma as it cooks.
- Parsley for garnish (optional): A sprinkle of fresh parsley adds a pop of color and freshness right before serving.
For the Zesty Salmon Sauce:
This simple yet flavorful sauce is what really brings this easy salmon recipe to life, infusing the fish with bright, savory, and slightly sweet notes. It’s the perfect complement to the richness of the salmon and the earthy roasted vegetables.
- 1 Tbsp olive oil: Forms the base of our delicious sauce.
- 2 Tbsp fresh lemon juice: Essential for that vibrant, tangy flavor that pairs so well with fish.
- 1/2 tsp soy sauce or coconut aminos: Adds umami depth. Coconut aminos are a great gluten-free and soy-free alternative.
- 1/2 tsp salt: Balances the flavors.
- 1/8 tsp black pepper: A touch of warmth and spice.
- 1/2 tsp brown sugar: Provides a hint of sweetness that caramelizes beautifully on the salmon.
- 1/4 tsp garlic powder: For a subtle, aromatic garlic kick.
- 1/4 tsp ground ginger: Adds a warm, slightly spicy note that enhances the overall flavor profile.
- Pinch of red pepper flakes: Optional, but recommended if you enjoy a little heat.
Can I use any type of salmon for this sheet pan recipe?
Absolutely! While I highly recommend Gorton’s Natural Catch Grilled Salmon for its convenience, consistent quality, and delicious classic style, this versatile sheet pan fish recipe will work beautifully with any kind of salmon you have on hand. Whether it’s fresh fillets from your local fishmonger, frozen salmon portions you’ve thawed, or another brand, the cooking method remains largely the same. I personally appreciate Gorton’s for their commitment to 100% wild-caught salmon, ensuring no artificial ingredients or colorings. This gives me peace of mind about what I’m serving my family. If using thicker cuts of salmon, you might need to adjust the cooking time slightly to ensure it cooks through to a safe internal temperature (145°F or 63°C) while remaining tender and moist. Always aim for a flaky texture when gently pressed with a fork.
What if I can’t find petite multi-colored potatoes?
No problem at all! While I adore the visual appeal and quick cooking time of mini tri-colored potatoes, they aren’t always available in every grocery store. The good news is, any type of potato will work wonderfully for this sheet pan dinner. You can easily substitute with red, gold, or even Russet potatoes. If you’re using larger potatoes, simply cut them into smaller, uniform pieces, roughly 1-inch chunks, to ensure they cook evenly and at the same rate as the other vegetables. The goal is to have pieces that are bite-sized and will become tender and slightly crispy when roasted. Sweet potatoes are also a fantastic alternative if you’re looking to change up the flavor profile and add a touch more sweetness and beta-carotene.
Where can I purchase Gorton’s Salmon?
Gorton’s products are widely available and can be found in the frozen seafood aisle of most major grocery stores across the country. Given the unpredictable nature of stock, especially during high-demand periods, it’s always a good idea to check with your local store beforehand. You can either call them directly or check their online inventory if they offer that service. For added convenience, Gorton’s provides a helpful store locator on their official website. Simply enter your zip code, and it will show you nearby retailers that carry their products. This ensures you can easily find the specific Natural Catch Grilled Salmon that makes this recipe so incredibly convenient and delicious.
Step-by-Step Directions for Your One-Pan Salmon Dinner
Making this incredible one-pan roasted salmon and vegetables dish is surprisingly simple, designed to get a healthy, flavorful meal on your table with minimal effort. Follow these straightforward steps for a perfect cook every time:
- Preheat your oven: Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures the oven is at the correct temperature for even roasting, leading to perfectly tender vegetables and flaky salmon.
- Prepare the sheet pan: Drizzle 2 tablespoons of olive oil generously onto a large baking sheet. Make sure it’s a large enough pan to spread out all the ingredients in a single layer, which is crucial for roasting rather than steaming.
- Coat the corn: Place the 4 ears of corn on the oiled sheet pan. Roll them around in the olive oil to ensure they are lightly coated. Then, arrange them along the edges of the pan. The corn needs a bit longer to cook and get tender, so giving them a head start is key.
- Coat remaining vegetables: Use any remaining oil on the pan to spread and coat the center area. Add the petite potatoes, sliced bell peppers, and red onion to the center of the pan. Toss them gently with the oil to ensure an even coating. This helps them brown beautifully.
- Season the vegetables: Sprinkle a little salt and freshly ground black pepper over the vegetables. Don’t be shy, as proper seasoning enhances their natural flavors.
- First bake: Place the sheet pan into the preheated oven and bake for 18 minutes. During this time, the tougher vegetables like potatoes will start to soften and develop some delicious caramelization.
- Prepare the sauce: While the vegetables are roasting, take this opportunity to mix all the salmon sauce ingredients in a small bowl. Whisk together the olive oil, fresh lemon juice, soy sauce (or coconut aminos), salt, black pepper, brown sugar, garlic powder, ground ginger, and a pinch of red pepper flakes until well combined. This flavorful sauce will be brushed onto the salmon later.
- Add the salmon: After 18 minutes, carefully pull the hot sheet pan out of the oven. Gently move the partially cooked vegetables to the sides of the pan, creating space in the center for your salmon fillets.
- Sauce and lemon the salmon: Place the 4 salmon fillets in the newly created space in the center of the pan. Brush or pour the prepared sauce generously over each piece of salmon, ensuring they are well coated. Top each salmon fillet with a fresh lemon slice.
- Final bake: Return the sheet pan to the oven and cook for another 15 minutes. This final cooking phase will perfectly roast the salmon until it’s tender and flaky, and the vegetables will finish cooking to a beautiful golden-brown.
- Garnish and serve: Once cooked, remove the pan from the oven. For an extra burst of freshness and color, top with additional lemon slices and, if desired, a sprinkle of freshly chopped parsley.
- Season to taste: Before serving, taste and add any additional salt and pepper as needed.
Serve this delightful one-pan roasted salmon and vegetables directly from the sheet pan, or transfer to individual plates. It’s a complete meal that looks as good as it tastes. Enjoy!
Don’t forget to Pin it or Save this One-Pan Roasted Salmon and Vegetables recipe! It’s an easy, healthy, and delicious meal you’ll want to make again and again.
One Pan Roasted Salmon and Vegetables
Kelly Kirkendoll
Pin Recipe
Ingredients
Salmon and Vegetables
- 4 salmon filets I use 2 packages of Gorton’s Natural Catch Grilled Salmon, Classic Style; each package has 2 filets in them
- 2 Tbsp olive oil
- 1.5 pounds petite multi-colored potatoes (or purple, red or gold if you can’t find a bag of multi-covered ones)
- 1/2 red bell pepper, sliced
- 1/2 orange or yellow bell pepper, sliced
- 1/2 red onion, sliced
- 4 ears of corn
Sauce
- 1 Tbs olive oil
- 2 Tbsp fresh lemon juice
- 1/2 tsp gluten-free soy sauce or coconut aminos
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp brown sugar
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- pinch of red pepper flakes
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Pour 2 Tbsp of olive oil on a large sheet pan, ensuring it’s evenly spread.
- Roll the 4 ears of corn in the olive oil and then place them along the edges of the pan.
- Use the remaining oil on the pan to coat the center area.
- Place the remaining vegetables (potatoes, bell peppers, red onion) in the center of the pan and toss to coat them evenly with oil.
- Sprinkle the vegetables with a little salt and black pepper to taste.
- Bake the vegetables for 18 minutes in the preheated oven.
- Meanwhile, in a small bowl, mix all the sauce ingredients well until fully combined.
- After 18 minutes, pull the pan out of the oven. Carefully move the roasted vegetables to the side to make room for the salmon fillets in the center.
- Place the salmon in the center of the pan and either brush or pour the prepared sauce evenly on top of each salmon fillet. Top each with a fresh slice of lemon.
- Return the pan to the oven and cook for another 15 minutes, or until the salmon is cooked through and flaky.
- Top with additional lemon slices and, if desired, a sprinkle of fresh chopped parsley before serving.
- Add salt and pepper to taste, and enjoy your delicious, healthy meal!