30-Minute Sheet Pan Salmon Dinner Recipe

Sheet Pan Salmon and Broccoli is the perfect weeknight dinner: minimal prep, almost no dishes, and no constant checking. Toss the vegetables and salmon on a sheet pan, bake, and in about 30 minutes you’ll have a balanced, flavorful meal. This recipe is flexible and simple to adapt to whatever you have on hand.

Seafood is a regular on our table in New England, and this Sheet Pan Salmon and Veggies is one of my reliable favorites. The method is straightforward—great for beginners—and it delivers consistently tasty results. Plus, cleanup is quick when everything cooks on one pan.

Why You’ll Love This Baked Salmon Filet Recipe

• Low-effort dinner – One pan means less prep and fast cleanup.
• Nutritious and tasty – The combination of salmon and roasted vegetables is healthy and satisfying; a glaze or sauce brings easy flavor.
• Flexible – Swap vegetables and sauces based on what’s in your fridge.

Salmon Sheet Pan Dinner Ingredients

This recipe is forgiving—use fresh or thawed frozen salmon and whatever vegetables you like. Exact amounts are shown in the recipe card below.

• Salmon fillets – 1 to 1 ¼ lbs, portioned into 4–5 pieces; keep skin on while baking for easier handling.
• 1 medium zucchini and 1 yellow summer squash – sliced into ½-inch half moons (about 5–6 cups combined).
• Cherry tomatoes – whole and washed.
• Fresh broccoli florets – cut into large, bite-sized pieces.
• Fresh garlic – 2 cloves, minced (or use pre-minced if you prefer).
• BBQ sauce – 4–5 tablespoons, store-bought or homemade, for brushing the salmon.
• Avocado or olive oil – 3 tablespoons, divided, to help the veggies brown.
• Coarse kosher salt – 1 teaspoon, divided (use half the amount if using fine table salt).
• Ground black pepper – ½ teaspoon, divided.
• Lemon wedges – for serving.

How to Make Sheet Pan Salmon

Arrange the vegetables so everything cooks evenly: broccoli at the edges (it needs more time) and the quicker-cooking vegetables and salmon in the center.

Step 1

Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper (not wax paper).

Step 2

Slice zucchini and summer squash into ½-inch half-moons. Cut broccoli into large bite-sized pieces. Leave cherry tomatoes whole.

Step 3

In a large bowl, toss the broccoli florets with 2 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread broccoli around the outer edges of the sheet pan so it roasts evenly.

Step 4

In the same bowl, add zucchini, summer squash, cherry tomatoes, and minced garlic. Drizzle with the remaining 1 tablespoon oil, ¼ teaspoon salt, and a pinch of pepper; toss to coat. Spread these vegetables in the center of the sheet pan.

Step 5

Pat salmon fillets dry with paper towels and place them skin-side down among the vegetables in the center of the pan. Sprinkle the fillets with the remaining salt and a little pepper, then brush each fillet with about 1 tablespoon of BBQ sauce.

Salmon tip: If you buy a whole fillet, cut it crosswise into four even pieces, each about 4–5 ounces, and keep thickness consistent so they cook evenly.

Step 6

Bake for 20–25 minutes, until the salmon reaches an internal temperature of 140°F and flakes easily. Let rest a couple minutes, then serve warm with lemon wedges. Leftovers keep in the refrigerator up to 5 days.

Substitutions & Variations

• Use fresh or thawed frozen salmon (thaw completely in the fridge before cooking).
• Swap the BBQ sauce for teriyaki, honey-mustard, or a simple olive oil and lemon seasoning.
• Leave off the sauce and finish with a drizzle of olive oil or a touch of maple syrup and lemon.
• Scale the recipe up or down to fit the number of servings you need.

What Vegetables Go Well With Salmon Fillets?

Try any of these vegetables alongside salmon:

• Bell peppers – color and sweetness.
• Asparagus – cut into shorter pieces and place in the center.
• Red onion – large chunks roast sweet and tender.
• Carrots – thinly sliced or par-cooked if large.
• Green beans – a classic pairing with fish.
• Brussels sprouts – halved and placed at the edges for crisping.
• Potatoes – dice small or roast ahead 15 minutes to ensure they brown and finish with the other vegetables.

Tips & Tricks

• Line the pan with parchment for easy cleanup.
• Cook salmon to 140°F internal temperature for a safe, flaky result—an instant-read thermometer helps.
• Brush the salmon with sauce; some will drip onto the vegetables and become a flavorful glaze.

What to Serve with Salmon and Veggies

Serve with lemon wedges and chopped fresh herbs. To make it a more substantial meal, add brown rice, quinoa, couscous, or roasted potatoes.

Storage and Reheating Instructions

Allow the salmon to cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a covered skillet over medium heat for about 10 minutes, or microwave until warm. Leftover salmon is also excellent cold—flake it and toss with the roasted vegetables for a salad over greens, quinoa, or pasta.

FAQs

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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