Effortless One-Pan Roasted Salmon and Vegetables: Your Ultimate Healthy Summer Meal
Searching for that perfect easy-peasy, healthy, and incredibly flavorful dish to brighten your summer evenings? Look no further! This **One Pan Roasted Salmon and Vegetables** recipe, featuring delicious salmon, offers a complete meal solution that’s as simple to prepare as it is delightful to eat. It’s ideal for busy weeknights or relaxed weekend gatherings, requiring minimal cleanup and delivering maximum taste.
This post was sponsored by Gorton’s. All opinions are my own.
In challenging times, ensuring a consistent supply of nutritious food is a priority. I’m especially grateful that high-quality seafood like salmon remains readily available. Fish, with its light and refreshing qualities, becomes an even more appealing choice during the warmer months. Imagine: succulent roasted salmon, vibrant vegetables, bright sunshine, and dining al fresco on your patio – the perfect summer trio!
The Magic of One-Pan Dinners: Why This Recipe Is a Household Favorite
This sheet pan salmon and vegetable recipe has earned its status as a beloved staple in my home for several compelling reasons. Firstly, it is undeniably delicious, offering a harmonious blend of flavors and textures. Secondly, and perhaps most importantly, the entire meal comes together on a single sheet pan. This means significantly less washing up, a huge bonus for anyone looking to simplify their routine. After cooking, I simply carry the pan directly to our patio table, allowing everyone to serve themselves and dig in. This streamlined process is a huge convenience, especially when the weather is beautiful, and all you want to do is savor the moment outdoors.
One-pan meals aren’t just about saving time on cleanup; they also promote healthier eating. By roasting ingredients together, flavors meld beautifully, and the natural juices of the salmon and vegetables create a rich, cohesive taste. The high heat of the oven caramelizes the vegetables and crisps the salmon skin (if left on), adding layers of texture that elevate the dish beyond a simple weeknight meal.
Key Ingredients for Your Delicious One-Pan Roasted Salmon and Vegetables
The beauty of this recipe lies in its simplicity and the freshness of its ingredients. Here’s a detailed look at what you’ll need to create this fantastic sheet pan dinner:
Salmon and Vegetables: The Core of Your Meal
- 4 pieces of salmon: For convenience and quality, I highly recommend Gorton’s Natural Catch Grilled Salmon, Classic Style. Each package contains two perfectly portioned fillets, ensuring consistent cooking and easy preparation. Using wild-caught salmon provides a richer flavor and excellent nutritional benefits.
- 2 Tbsp olive oil: This forms the base for roasting, helping the vegetables brown beautifully and preventing sticking. It also contributes to the overall healthy fat content of the meal.
- 1.5 pounds of petite multi-colored potatoes: These small potatoes roast wonderfully, becoming tender on the inside and slightly crispy on the outside. The multi-colored varieties (purple, red, and gold) add visual appeal and a subtle diversity in flavor. If petite potatoes are unavailable, any larger potatoes can be cut into 1-inch pieces to ensure even cooking.
- 1/2 red bell pepper, sliced: Red bell peppers add a sweet and slightly tangy flavor, as well as a vibrant splash of color and a good dose of Vitamin C.
- 1/2 orange or yellow bell pepper, sliced: Incorporating another color of bell pepper further enhances the dish’s visual appeal and flavor complexity, offering a milder sweetness than red peppers.
- 1/2 red onion, sliced: Red onion mellows beautifully when roasted, becoming sweet and tender, providing a lovely aromatic base for the vegetables.
- 4 ears of corn: Fresh corn on the cob, roasted alongside the other ingredients, adds a delightful sweetness and texture that perfectly complements the savory salmon and tender potatoes.
- 4 slices of lemon: These are placed directly on the salmon during the final roasting stage, infusing the fish with a bright, zesty aroma and flavor.
- Fresh parsley for garnish (optional): A sprinkle of fresh, chopped parsley after cooking adds a touch of freshness, color, and a herbaceous note.
The Flavorful Salmon Sauce Ingredients: A Zesty Glaze
This simple yet impactful sauce elevates the salmon, infusing it with a sweet, tangy, and savory profile that perfectly complements the roasted vegetables.
- 1 Tbsp olive oil: The base for our sauce, helping to bind the flavors.
- 2 Tbsp fresh lemon juice: Essential for that bright, zesty kick that pairs so well with salmon.
- 1/2 tsp soy sauce or coconut aminos: Adds a savory, umami depth. Coconut aminos are a great gluten-free alternative.
- 1/2 tsp salt: Balances and enhances all the flavors.
- 1/8 tsp black pepper: A touch of warmth and subtle spice.
- 1/2 tsp brown sugar: Provides a hint of sweetness that caramelizes slightly during roasting.
- 1/4 tsp garlic powder: Offers a foundational savory aroma without the intensity of fresh garlic.
- 1/4 tsp ground ginger: Adds a warm, slightly peppery, and aromatic note.
- Pinch of red pepper flakes: An optional addition for a subtle kick and warmth.
Ingredient Spotlight: Answering Your Common Questions
Can I use any salmon to make this dish?
Absolutely! While I particularly enjoy the convenience and quality of pre-portioned salmon, such as Gorton’s Natural Catch Grilled Salmon, this versatile sheet pan fish recipe will work beautifully with any kind of salmon you prefer. Whether you choose fresh fillets from the seafood counter or another brand of frozen salmon, the cooking method remains largely the same. I specifically appreciate Gorton’s commitment to 100% wild-caught salmon, ensuring no artificial ingredients or colorings, which aligns with a focus on natural, wholesome eating.
When selecting salmon, look for vibrant color and firm flesh. If using fresh salmon, pat it dry thoroughly before applying the sauce to ensure a crispier skin (if desired) and better flavor adherence. For frozen salmon, make sure it’s fully thawed before cooking to ensure even roasting.
Can I substitute different potatoes in this recipe?
Certainly! The mini tri-colored potatoes are fantastic for this dish because they cook quickly and add visual appeal, but they aren’t always available. Don’t let that stop you from making this delicious sheet pan dinner. Any type of potato will work well here. If you can’t find the small, petite varieties, simply cut larger potatoes (like Russet, Yukon Gold, or red potatoes) into uniform 1-inch pieces. The key is to ensure all potato pieces are roughly the same size so they cook evenly. This might require a slightly longer initial roasting time for larger, denser potato chunks, so keep an eye on them for tenderness before adding the salmon.
Where do I find the Gorton’s Salmon?
Gorton’s products are widely distributed and can be found at most major grocery stores across the country. Given current fluctuating stock levels, especially during peak times, it’s always a smart idea to verify availability before heading to the store. You can call your local grocery store or check with your preferred online grocery delivery service to confirm they have the specific Gorton’s Natural Catch Grilled Salmon you’re looking for in stock. For additional assistance in locating Gorton’s products near you, utilize the convenient store locator on Gorton’s website. This tool can help you find retailers in your area carrying their range of seafood options.
Simple Directions for a Perfect One-Pan Roasted Salmon and Vegetables Meal
Follow these straightforward steps to create a delightful and healthy sheet pan dinner:
- Preheat your oven: Set your oven to 400 degrees Fahrenheit (approximately 200 degrees Celsius). A hot oven is crucial for achieving perfectly roasted, slightly caramelized vegetables and crispy salmon.
- Prepare the sheet pan: Drizzle 2 tablespoons of olive oil directly onto a large baking sheet. Using a large sheet pan is key to preventing overcrowding, which can steam your vegetables instead of roasting them.
- Coat the corn: Place the 4 ears of corn on the sheet pan and roll them in the olive oil to ensure they are lightly coated. Position them along the edges of the pan, giving them space.
- Distribute remaining oil: Use a brush or your hands to spread any remaining olive oil evenly across the center of the pan where the other vegetables will go.
- Add and toss vegetables: Place the petite potatoes, sliced bell peppers, and red onion in the center of the pan. Toss them thoroughly with the olive oil until they are well coated.
- Season the vegetables: Sprinkle the vegetables generously with a little salt and black pepper to taste. This initial seasoning is important for building flavor.
- First bake: Place the sheet pan in the preheated oven and bake for 18 minutes. This gives the denser vegetables, especially the potatoes, a head start on cooking, ensuring everything finishes at roughly the same time.
- Prepare the sauce: While the vegetables are baking, combine all the sauce ingredients (1 Tbsp olive oil, 2 Tbsp fresh lemon juice, 1/2 tsp soy sauce/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, and a pinch of red pepper flakes) in a small bowl. Whisk them together until well combined.
- Add the salmon: After 18 minutes, carefully pull the sheet pan out of the oven. Use tongs or a spatula to gently move the partially cooked vegetables to the sides of the pan, creating four clear spaces in the center for the salmon fillets.
- Sauce the salmon: Place each salmon fillet into the cleared spaces. Either brush or pour the prepared sauce generously over the top of each piece of salmon. Top each fillet with a thin slice of lemon for added aroma and flavor.
- Final bake: Return the pan to the oven and cook for another 15 minutes. The salmon will cook through, becoming tender and flaky, and the sauce will slightly caramelize. The vegetables will continue to soften and roast.
- Garnish and serve: Once cooked, remove the pan from the oven. If desired, garnish with fresh lemon slices and a sprinkle of freshly chopped parsley for a burst of color and herbaceous freshness.
- Adjust seasoning and enjoy: Taste and add additional salt and pepper if needed. Serve immediately and savor this simple yet elegant one-pan meal!
Tips for a Perfect Sheet Pan Salmon Dinner Every Time
To ensure your One Pan Roasted Salmon and Vegetables turns out perfectly, keep these tips in mind:
- Don’t Overcrowd the Pan: Give your ingredients space to breathe! If your sheet pan is too crowded, the vegetables will steam instead of roast, leading to a less desirable texture. If necessary, use two sheet pans.
- Uniformity in Cutting: Cut your potatoes and bell peppers into roughly the same size pieces. This ensures even cooking, so you don’t end up with some undercooked and some overcooked components.
- Preheating is Key: Always preheat your oven to the specified temperature. Placing ingredients into a hot oven helps them start cooking immediately and achieve that lovely roasted caramelization.
- Pat Salmon Dry: For crispier skin on your salmon, gently pat the fillets dry with paper towels before applying the sauce.
- Customize Your Veggies: This recipe is incredibly adaptable. Feel free to swap out or add other quick-cooking vegetables like asparagus, broccoli florets, zucchini, cherry tomatoes, or green beans. Just be mindful of their cooking times and add them at appropriate stages.
- Check for Doneness: Salmon is cooked when it flakes easily with a fork. Overcooked salmon can be dry, so it’s better to err on the side of slightly undercooked and let it rest for a minute or two, as it will continue to cook from residual heat. Potatoes should be tender when pierced with a fork.
This One Pan Roasted Salmon and Vegetables recipe is a true game-changer for anyone seeking a healthy, flavorful, and incredibly convenient meal. Whether you’re a seasoned chef or a kitchen novice, you’ll appreciate the minimal effort and fantastic results. It’s perfect for those warm summer evenings when you want to spend less time in the kitchen and more time enjoying the outdoors with loved ones.
Pin it or save this One Pan Roasted Salmon and Vegetables recipe and make it a staple in your meal rotation soon! You’ll be delighted by how easy and delicious it is.
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 sheet pan
- Roll the 4 ears of corn in the oil and then place them along the edges of the pan
- Use the remaining oil and spread it to coat the pan
- Place the remaining vegetables in the center of the pan and toss to coat them
- Sprinkle with a little salt and pepper
- Bake 18 minutes
- Meanwhile … mix all the sauce ingredients well
- Pull the pan out after the 18 minutes and move the vegetables to the side to make room for the salmon
- Place the salmon in the center of the pan and either brush or pour the sauce on top of the pieces of salmon and top with a slice of lemon
- Put the pan back in the oven and cook another 15 minutes
- Top with lemon slices and, if desired, chopped parsley
- Add salt and pepper to taste … and enjoy!