20 Delicious Sheet Pan Salmon Recipes Easy

Dive into the world of effortless, flavorful dinners with our roundup of 20 Delicious Sheet Pan Salmon Recipes Easy! Perfect for busy weeknights or lazy weekends, these recipes promise minimal cleanup without sacrificing taste. Whether you’re craving something zesty, herby, or sweetly glazed, we’ve got a salmon dish that’ll make your taste buds sing. Keep reading to discover your next go-to meal that’s as easy as it is delicious!

Lemon Garlic Sheet Pan Salmon with Asparagus

Savor the simplicity of this Lemon Garlic Sheet Pan Salmon with Asparagus, a dish that marries bold flavors with minimal cleanup. Perfect for weeknights, it’s a healthy, flavorful meal ready in under 30 minutes.

Ingredients

For the salmon and asparagus:

• 1.5 lbs salmon fillet, skin-on
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the lemon garlic sauce:

• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tbsp melted butter
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Place salmon fillet and asparagus on the pan. Drizzle with olive oil, then season with salt and pepper.
3. In a small bowl, mix garlic, lemon juice, zest, melted butter, and parsley to create the sauce.
4. Pour the sauce over the salmon, ensuring it’s evenly coated.
5. Bake for 12-15 minutes, or until salmon flakes easily with a fork and asparagus is tender.
6. Tip: For extra crispy skin, broil the salmon for the last 2 minutes of cooking.
7. Tip: Let the salmon rest for 5 minutes before serving to allow flavors to meld.
8. Tip: Use fresh lemon juice for the brightest flavor.

Here, the salmon is perfectly flaky, infused with zesty lemon and garlic. Serve it over a bed of quinoa or with a side of roasted potatoes for a complete meal.

Honey Sriracha Sheet Pan Salmon with Broccoli

Now, let’s dive into a dish that’s as easy to make as it is delicious. Perfect for busy weeknights, this recipe combines sweet and spicy flavors with minimal cleanup.

Ingredients

• For the sauce:
  • 1/4 cup honey
  • 2 tbsp Sriracha
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp minced garlic
• For the salmon and broccoli:
  • 4 salmon fillets (6 oz each)
  • 4 cups broccoli florets
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.
2. In a small bowl, whisk together honey, Sriracha, soy sauce, 1 tbsp olive oil, and minced garlic to make the sauce.
3. Place salmon fillets and broccoli florets on the prepared sheet pan. Drizzle with 1 tbsp olive oil and season with salt and pepper.
4. Brush the salmon fillets generously with the prepared sauce, reserving some for later.
5. Roast in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the broccoli is tender.
6. Remove from oven and drizzle with the remaining sauce. Tip: For extra crispiness, broil for the last 2 minutes.
7. Serve immediately. Tip: Pair with quinoa or rice for a complete meal. Tip: Garnish with sesame seeds for added texture.

Outstanding in flavor, this dish offers a perfect balance of sweet and heat. The salmon is tender and flaky, while the broccoli adds a crisp contrast. Try serving it over a bed of greens for a lighter option.

Maple Dijon Sheet Pan Salmon with Sweet Potatoes

Salmon meets sweet potatoes in this effortless sheet pan dinner, glazed with a bold maple Dijon sauce. Simple prep leads to big flavors.

Ingredients

• For the salmon and sweet potatoes:
  • 1.5 lbs salmon fillet
  • 2 medium sweet potatoes, cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the maple Dijon sauce:
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 clove garlic, minced

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Toss sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Spread on half the pan.
3. Roast sweet potatoes for 15 minutes until slightly tender.
4. Meanwhile, mix maple syrup, mustards, and garlic in a small bowl.
5. Place salmon on the other half of the pan. Brush with remaining olive oil and season with remaining salt and pepper.
6. Spread maple Dijon sauce over the salmon.
7. Return pan to oven. Bake for 12-15 minutes until salmon flakes easily and sweet potatoes are caramelized.
8. Tip: For even cooking, cut sweet potatoes into uniform sizes.
9. Tip: Let salmon sit at room temperature for 10 minutes before baking for even cooking.
10. Tip: Double the sauce for extra flavor to drizzle after baking.

Flaky salmon pairs perfectly with the creamy sweet potatoes, all coated in a sticky-sweet glaze. Serve over a bed of greens for a complete meal.

Teriyaki Sheet Pan Salmon with Pineapple and Peppers

Deliciously simple, this dish combines sweet and savory flavors for a quick weeknight dinner. Perfectly balanced, it’s a crowd-pleaser that requires minimal cleanup.

Ingredients

• For the salmon:
  • 4 salmon fillets (6 oz each)
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the teriyaki sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 garlic clove, minced
• For the sheet pan:
  • 2 cups pineapple chunks
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Place salmon fillets on the pan. Drizzle with 1 tbsp olive oil and season with salt and pepper.
3. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic for the teriyaki sauce.
4. Pour half of the teriyaki sauce over the salmon. Reserve the rest for serving.
5. In a large bowl, toss pineapple and bell peppers with 1 tbsp olive oil. Spread around the salmon on the sheet pan.
6. Bake for 12-15 minutes, until salmon flakes easily with a fork and vegetables are tender.
7. Brush salmon with reserved teriyaki sauce before serving.

Tender salmon with a caramelized glaze pairs beautifully with the juicy pineapple and crisp peppers. Serve over rice or quinoa for a complete meal.

Cajun Sheet Pan Salmon with Corn and Potatoes

Fancy a quick, flavorful dinner that’s as easy to make as it is delicious? This Cajun Sheet Pan Salmon with Corn and Potatoes is your weeknight savior, packed with bold flavors and minimal cleanup.

Ingredients

• For the salmon and vegetables:
  • 1.5 lbs salmon fillet, skin-on
  • 2 cups baby potatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the garnish:
  • 1/4 cup chopped fresh parsley
  • 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
2. In a large bowl, toss the halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on one half of the prepared sheet pan.
3. Roast the potatoes for 15 minutes to start softening them before adding the salmon and corn.
4. While the potatoes roast, rub the salmon fillet with the remaining 1 tbsp olive oil and sprinkle evenly with 1 tbsp Cajun seasoning.
5. After the initial 15 minutes, remove the sheet pan from the oven. Add the seasoned salmon and corn kernels to the other half of the pan.
6. Return the pan to the oven and roast for another 12-15 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
7. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the salmon.

Juicy salmon with a spicy Cajun crust pairs perfectly with the sweetness of corn and the earthiness of potatoes. Serve it straight from the pan for a rustic, family-style meal that’s sure to impress.

Pesto Sheet Pan Salmon with Cherry Tomatoes and Zucchini

Cooking a delicious and healthy meal doesn’t have to be complicated. This pesto sheet pan salmon with cherry tomatoes and zucchini is a perfect example of simplicity meeting flavor.

Ingredients

– For the salmon: 1.5 lbs salmon fillet, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the vegetables: 2 cups cherry tomatoes, 2 medium zucchinis (sliced), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the pesto: 1/2 cup basil pesto

Instructions

1. Preheat your oven to 400°F.
2. Line a sheet pan with parchment paper for easy cleanup.
3. Place the salmon fillet in the center of the pan. Drizzle with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
4. In a bowl, toss cherry tomatoes and zucchini slices with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread around the salmon.
5. Spread 1/2 cup basil pesto evenly over the salmon fillet.
6. Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
7. Let rest for 5 minutes before serving.
Tip: For extra flavor, add a squeeze of lemon juice before serving.
Tip: Ensure the salmon is at room temperature before baking for even cooking.
Tip: Cut the zucchini uniformly for even roasting.
Must try this dish for its vibrant colors and harmonious flavors. The pesto adds a rich depth, while the vegetables bring a fresh contrast. Serve with a side of quinoa or crusty bread for a complete meal.

Balsamic Glazed Sheet Pan Salmon with Brussels Sprouts

Whipping up a healthy, flavorful dinner doesn’t have to be complicated. This balsamic glazed salmon with Brussels sprouts is a one-pan wonder that’s as easy to make as it is delicious.

Ingredients

• For the salmon and Brussels sprouts:
  • 1.5 lbs salmon fillet
  • 1 lb Brussels sprouts, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the balsamic glaze:
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 garlic clove, minced

Instructions

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
2. Place the salmon fillet and halved Brussels sprouts on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the Brussels sprouts to coat evenly.
3. In a small saucepan over medium heat, combine balsamic vinegar, honey, and minced garlic. Simmer for 3-5 minutes until slightly thickened. Tip: Watch closely to prevent burning.
4. Brush half of the balsamic glaze over the salmon fillet. Reserve the remaining glaze for serving.
5. Roast in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork and the Brussels sprouts are tender. Tip: For extra crispy sprouts, place them cut side down on the pan.
6. Serve the salmon and Brussels sprouts drizzled with the remaining balsamic glaze. Tip: Garnish with fresh thyme for an aromatic touch.

Rich in flavor with a perfect balance of sweet and tangy, this dish pairs wonderfully with a side of quinoa or mashed sweet potatoes. The salmon stays moist, while the Brussels sprouts offer a satisfying crunch.

Asian Style Sheet Pan Salmon with Green Beans

Here’s a simple yet flavorful dish that brings the vibrant tastes of Asia to your dinner table with minimal cleanup.

Ingredients

• For the salmon: 1.5 lbs salmon fillet, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger, 1 clove garlic minced
• For the green beans: 1 lb green beans trimmed, 1 tbsp olive oil, 1/2 tsp salt
• For garnish: 1 tbsp sesame seeds, 2 green onions sliced

Instructions

1. Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
2. In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic to make the marinade.
3. Place the salmon fillet on the prepared sheet pan and pour the marinade over it, ensuring it’s evenly coated. Tip: Let the salmon sit in the marinade for 10 minutes for deeper flavor.
4. Toss the green beans with olive oil and salt, then spread them around the salmon on the sheet pan.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the green beans are tender-crisp. Tip: For extra caramelization, broil for the last 2 minutes.
6. Garnish with sesame seeds and green onions before serving. Tip: Serve with a side of steamed rice to soak up the delicious marinade.

Salmon comes out perfectly flaky, with a sweet and savory glaze that pairs beautifully with the crisp green beans. Sprinkle extra sesame seeds for a nutty crunch.

Mediterranean Sheet Pan Salmon with Olives and Feta

Bold flavors and minimal cleanup define this one-pan wonder. Perfect for weeknights, it’s a healthy, flavorful dish that comes together in under 30 minutes.

Ingredients

• For the salmon: 1.5 lbs salmon fillet, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the toppings: 1/2 cup kalamata olives, 1/2 cup crumbled feta cheese, 1 tbsp lemon juice, 1 tsp dried oregano

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.
2. Place salmon fillet on the pan. Drizzle with olive oil, then season with salt and pepper.
3. Bake for 12-15 minutes, until salmon flakes easily with a fork. Tip: Check at 12 minutes to avoid overcooking.
4. While salmon bakes, mix olives, feta, lemon juice, and oregano in a small bowl.
5. Remove salmon from oven. Top evenly with the olive and feta mixture.
6. Return to oven for 2-3 minutes, just until feta begins to soften. Tip: Watch closely to prevent feta from melting completely.
7. Serve immediately. Tip: For a fresh contrast, add a side of arugula salad dressed with lemon vinaigrette.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A vibrant mix of salty feta and briny olives complements the rich salmon beautifully. Try serving it over a bed of quinoa for an extra protein boost.

Herb Crusted Sheet Pan Salmon with Carrots and Parsnips

Fancy a quick, nutritious dinner that dazzles? This herb-crusted salmon with roasted carrots and parsnips is your weeknight hero, ready in under 30 minutes.

Ingredients

For the salmon and vegetables:

• 1.5 lbs salmon fillet, skin-on
• 2 cups carrots, peeled and sliced into sticks
• 2 cups parsnips, peeled and sliced into sticks
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the herb crust:

• 1/4 cup breadcrumbs
• 2 tbsp parsley, finely chopped
• 1 tbsp dill, finely chopped
• 1 tbsp olive oil
• 1/2 tsp garlic powder

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Toss carrots and parsnips with 2 tbsp olive oil, salt, and pepper. Spread on the pan.
3. Roast vegetables for 10 minutes. Tip: Cut veggies uniformly for even cooking.
4. Mix breadcrumbs, parsley, dill, 1 tbsp olive oil, and garlic powder in a bowl.
5. Place salmon skin-side down on the pan. Press herb mixture onto the top.
6. Return pan to oven. Bake for 12-15 minutes until salmon flakes easily. Tip: Don’t overcrowd the pan to ensure crispiness.
7. Check salmon at 12 minutes to avoid overcooking. Tip: Salmon continues to cook after removal.

Golden and crispy on top, the salmon pairs beautifully with the sweet, tender veggies. Serve with a squeeze of lemon for a bright finish or over a bed of greens for extra freshness.

Spicy Sheet Pan Salmon with Cauliflower and Chickpeas

This dish combines bold flavors and textures for a satisfying meal. Try it for a quick, healthy dinner that packs a punch.

Ingredients

• For the salmon and vegetables:
  • 1.5 lbs salmon fillet, skin-on
  • 1 small head cauliflower, cut into florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the spice mix:
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper

Instructions

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a small bowl, mix smoked paprika, garlic powder, cumin, and cayenne pepper.
3. Place salmon, cauliflower, and chickpeas on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
4. Rub the spice mix evenly over the salmon and vegetables.
5. Bake for 15 minutes, then check the salmon. It should flake easily with a fork when done.
6. Remove from oven and let rest for 5 minutes before serving.

Now, enjoy the crispy edges of the cauliflower and chickpeas against the tender salmon. Serve over a bed of greens for an extra crunch.

Orange Ginger Sheet Pan Salmon with Bok Choy

Craving a quick, flavorful dinner? This Orange Ginger Sheet Pan Salmon with Bok Choy delivers bold flavors and minimal cleanup.

Ingredients

• For the salmon: 1.5 lbs salmon fillet, 2 tbsp olive oil, 1 tbsp grated ginger, 1 tbsp orange zest, 2 tbsp orange juice, 1 tsp salt
• For the bok choy: 4 baby bok choy, halved, 1 tbsp olive oil, 1/2 tsp salt

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp grated ginger, 1 tbsp orange zest, 2 tbsp orange juice, and 1 tsp salt. Tip: Freshly grated ginger offers the best flavor.
3. Place salmon fillet on the prepared pan. Brush the ginger-orange mixture evenly over the salmon.
4. In a large bowl, toss bok choy halves with 1 tbsp olive oil and 1/2 tsp salt. Arrange around the salmon on the pan. Tip: Ensure bok choy is dry before tossing to help it crisp.
5. Bake for 12-15 minutes, until salmon flakes easily with a fork and bok choy is tender. Tip: Check salmon at 12 minutes to avoid overcooking.

Orange zest brightens the rich salmon, while ginger adds a warm kick. Serve over quinoa for a complete meal.

BBQ Sheet Pan Salmon with Coleslaw and Potatoes

Ready to whip up a fuss-free dinner that packs a punch? This BBQ sheet pan salmon with coleslaw and potatoes is your ticket to a flavorful, balanced meal with minimal cleanup.

Ingredients

• For the salmon:
  • 1.5 lbs salmon fillet
  • 2 tbsp olive oil
  • 1 tbsp BBQ seasoning
  • 1/2 tsp salt
• For the potatoes:
  • 1 lb baby potatoes, halved
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
• For the coleslaw:
  • 2 cups shredded cabbage
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Toss halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp garlic powder. Spread on one half of the sheet pan.
3. Roast potatoes for 20 minutes, stirring halfway through, until golden.
4. While potatoes roast, mix shredded cabbage with mayonnaise, apple cider vinegar, sugar, and 1/4 tsp salt in a bowl. Set aside.
5. Pat salmon dry. Rub with 2 tbsp olive oil, BBQ seasoning, and 1/2 tsp salt.
6. After 20 minutes, move potatoes to one side. Place salmon on the other half of the sheet pan.
7. Roast for 12-15 minutes, until salmon flakes easily with a fork.
8. Serve salmon and potatoes with coleslaw on the side.

Crunchy coleslaw adds a fresh contrast to the smoky salmon and tender potatoes. Try drizzling extra BBQ sauce over the salmon for an added kick.

Sheet Pan Salmon with Dill and Cucumber Salad

Kickstart your meal prep with this effortless sheet pan salmon paired with a refreshing dill and cucumber salad. Perfect for busy weeknights, this dish delivers flavor without the fuss.

Ingredients

• For the salmon:
  • 1.5 lbs salmon fillet
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, sliced
• For the salad:
  • 1 large cucumber, thinly sliced
  • 1/4 cup fresh dill, chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

1. Preheat oven to 400°F.
2. Place salmon fillet on a sheet pan. Drizzle with 2 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper.
3. Arrange lemon slices on top of the salmon.
4. Bake for 12-15 minutes, until salmon flakes easily with a fork.
5. While salmon bakes, combine cucumber slices, dill, 2 tbsp olive oil, 1 tbsp lemon juice, and 1/2 tsp salt in a bowl. Toss well.
6. Remove salmon from oven. Let rest for 2 minutes.
7. Serve salmon with cucumber salad on the side.

This dish offers a juicy, flaky salmon with a crisp, tangy salad. Try serving it over a bed of quinoa for an extra protein boost.

Curry Sheet Pan Salmon with Cauliflower Rice

Vibrant flavors and minimal cleanup define this one-pan wonder. Perfect for weeknights, it’s a healthy, flavorful dish ready in under 30 minutes.

Ingredients

• For the salmon and vegetables:
  • 4 salmon fillets (6 oz each)
  • 1 large head cauliflower, riced (about 4 cups)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the curry sauce:
  • 2 tbsp curry powder
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. In a small bowl, mix curry powder, honey, soy sauce, garlic powder, and ginger powder to make the sauce.
3. Place salmon fillets on one side of the sheet pan. Brush each fillet with half of the curry sauce.
4. In a large bowl, toss cauliflower rice with olive oil, salt, and pepper. Spread on the other side of the sheet pan.
5. Bake for 15 minutes, then brush salmon with remaining sauce. Bake for 5 more minutes or until salmon flakes easily.
6. Tip: For extra crispiness, broil the last 2 minutes. Watch closely to avoid burning.
7. Tip: Ensure cauliflower rice is spread evenly for uniform cooking.
8. Tip: Let salmon rest for 2 minutes before serving for juicier results.

Outstandingly tender salmon pairs beautifully with the subtly spiced cauliflower rice. Serve with a squeeze of lime for an extra zing or atop a bed of greens for a lighter meal.

Sheet Pan Salmon with Mango Salsa and Avocado

Bold flavors and minimal cleanup define this dish, perfect for busy weeknights or elegant dinners alike. Fresh salmon meets sweet mango salsa and creamy avocado for a balanced meal.

Ingredients

• For the salmon:
  • 1.5 lbs salmon fillet
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mango salsa:
  • 1 large mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp lime juice
  • 1/4 cup cilantro, chopped
• For serving:
  • 1 avocado, sliced

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Place salmon on the pan. Drizzle with olive oil, then sprinkle salt and pepper evenly.
3. Bake salmon for 12-15 minutes, until it flakes easily with a fork. Tip: Check at 12 minutes to avoid overcooking.
4. While salmon bakes, combine mango, red onion, jalapeño, lime juice, and cilantro in a bowl. Mix well. Tip: Let salsa sit for 10 minutes to meld flavors.
5. Remove salmon from oven. Let rest for 2 minutes.
6. Top salmon with mango salsa and avocado slices. Tip: Serve immediately for the best texture contrast.

Delight in the contrast of warm, flaky salmon against cool, chunky salsa and buttery avocado. Try serving over a bed of quinoa for added texture.

Garlic Butter Sheet Pan Salmon with Mushrooms

Unlock the secret to a fuss-free, flavorful dinner with this one-pan wonder that combines tender salmon and earthy mushrooms in a garlic butter sauce.

Ingredients

• For the salmon and mushrooms:
  • 1.5 lbs salmon fillet, skin-on
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the garlic butter sauce:
  • 4 tbsp unsalted butter, melted
  • 4 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Place salmon fillet and mushrooms on the pan. Drizzle with olive oil, then season with salt and pepper.
3. In a small bowl, mix melted butter, minced garlic, lemon juice, and red pepper flakes. Brush half of the sauce over the salmon.
4. Bake for 12 minutes. Remove from oven and brush with remaining sauce.
5. Return to oven and bake for another 5-8 minutes, until salmon flakes easily with a fork.
6. Tip: For even cooking, ensure salmon fillets are of uniform thickness.
7. Tip: Do not overcrowd the pan to allow mushrooms to roast, not steam.
8. Tip: Let salmon rest for 5 minutes before serving to retain juices.

Outcome: The salmon is buttery and moist, with a slight kick from the red pepper. Serve over a bed of quinoa or with crusty bread to soak up the garlic butter sauce.

Sheet Pan Salmon with Quinoa and Roasted Vegetables

Unlock the simplicity of a nutritious dinner with this one-pan wonder that combines protein, grains, and veggies.

Ingredients

• For the salmon and vegetables:
  • 1 lb salmon fillet
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the quinoa:
  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt

Instructions

1. Preheat the oven to 400°F.
2. Rinse the quinoa under cold water until the water runs clear.
3. In a medium saucepan, combine the quinoa, water, and 1/2 tsp salt. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
5. While the quinoa cooks, place the salmon, broccoli, and cherry tomatoes on a sheet pan.
6. Drizzle with olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
7. Roast in the preheated oven for 12-15 minutes, until the salmon is cooked through and the vegetables are tender.
8. Fluff the quinoa with a fork before serving.

Crunchy broccoli and juicy tomatoes complement the tender salmon, while the quinoa adds a nutty base. Serve with a squeeze of lemon for an extra zing.

Sheet Pan Salmon with Spinach and Artichokes

Perfect for busy weeknights, this sheet pan salmon with spinach and artichokes is a one-pan wonder. Packed with flavor and ready in under 30 minutes, it’s a healthy, no-fuss dinner.

Ingredients

• For the salmon:
  • 4 salmon fillets (6 oz each)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the vegetables:
  • 2 cups fresh spinach
  • 1 cup canned artichoke hearts, drained and quartered
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Place salmon fillets on the pan. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a bowl, toss spinach, artichoke hearts, 1 tbsp olive oil, garlic powder, and 1/4 tsp salt until evenly coated.
4. Spread the vegetable mixture around the salmon on the sheet pan.
5. Bake for 12-15 minutes, or until salmon flakes easily with a fork and vegetables are tender.
6. Tip: For extra flavor, squeeze fresh lemon juice over the salmon before serving.
7. Tip: Ensure the artichoke hearts are well-drained to prevent the dish from becoming watery.
8. Tip: Check salmon at the 12-minute mark to avoid overcooking.

Crisp on the outside and tender inside, the salmon pairs beautifully with the creamy artichokes and wilted spinach. Serve with a side of quinoa or crusty bread for a complete meal.

Sheet Pan Salmon with Ratatouille

Dive into a hassle-free dinner with this Sheet Pan Salmon and Ratatouille, combining juicy salmon and vibrant veggies in one pan for minimal cleanup and maximum flavor.

Ingredients

• For the Salmon:
  • 4 salmon fillets (6 oz each)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
• For the Ratatouille:
  • 1 medium eggplant, diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small red onion, diced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Preheat oven to 400°F.
2. On a large sheet pan, toss all ratatouille ingredients until evenly coated with oil and seasonings.
3. Spread the vegetables in a single layer. Roast for 15 minutes, stirring halfway through.
4. While vegetables roast, rub salmon fillets with olive oil, salt, pepper, and garlic powder.
5. After 15 minutes, push vegetables to the sides of the pan. Place salmon fillets in the center.
6. Roast for another 12-15 minutes, until salmon flakes easily with a fork and vegetables are tender.
7. Tip: For crispier vegetables, broil for the last 2 minutes.
8. Tip: Let salmon rest for 3 minutes before serving for juicier fillets.
9. Tip: Use a spatula to serve to keep the salmon intact.

Great for a quick weeknight meal, the salmon is perfectly flaky, and the ratatouille brings a sweet, herby contrast. Serve over quinoa or with crusty bread to soak up the juices.

Conclusion

We hope this roundup of 20 delicious sheet pan salmon recipes has inspired your next easy, flavorful meal. Perfect for busy weeknights or special occasions, these dishes promise minimal cleanup with maximum taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for future cooking adventures. Happy cooking!