When you want an easy, filling dinner that’s on the table quickly, give this Sheet Pan Salmon with roasted broccoli and potatoes a try! It’s delicious on its own, but if you have an extra 10 minutes, I love to serve the whole thing with spoonfuls of homemade citrus beurre blanc right on top. It completely elevates the meal!
Here’s why I love it so much:
- Keeps me full! Not only does this sheet pan salmon and broccoli taste great, but it keeps me full for a good long while.
- Hands off! Everything gets roasted in the oven meaning no standing over a stove top or grill. So simple!
- Perfectly cooked! You don’t have to worry about over cooked fish or undercooked veggies. We’ve timed everything so that it’s perfectly cooked every single time, and no parboiling the potatoes or broccoli ahead of time!
Be sure to check out all of our easy seafood recipes or try some of our other salmon dinner ideas soon. Roasted salmon, Seared Tuna Noodle Bowls, and pistachio crusted salmon are some of my family’s personal favorites!
Ingredient Notes
You need very few ingredients to make this sheet pan salmon and veggies. Buy any type of salmon you love to eat, just make sure it’s fresh.
- Fresh salmon fillets: about 6 ounces per person. This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
- Yukon gold potatoes: Whichever type of potato you use, cut them into small, bite-size pieces so they cook evenly. We like Yukon golds for their creamy texture.
- Broccoli: cut 2 medium heads of broccoli into florets.
- Extra virgin olive oil: This helps to ensure nothing sticks to the sheet pan.
- Kosher salt: To season everything! And of course black pepper if you like.
- Granulated garlic: We always add a little garlic powder to salmon when we’re cooking it.
- Fresh dill and lemon wedges: for serving!
Be sure to try my beurre blanc recipe, which is a variation on one of the French mother sauces and is made with butter, shallot, white wine, white wine vinegar, fresh lemon juice, heavy creamy, and Kosher salt. A classic beurre blanc is made with only lemon juice, but we’re adding fresh orange juice for an even brighter, citrusy taste!
How To Make Sheet Pan Salmon
- Roast the veggies: First you’ll want to roast the broccoli and potatoes. They need longer to cook than the salmon, so give them a good head start.
- Prepare the salmon. Pat the salmon filets dry, then season with olive oil, Kosher salt, and a little garlic powder. Place on top of the partially roasted vegetables, then place the sheet pan back in the oven to bake.
- Make a beurre blanc. This is our go-to sauce for seafood! Try either our classic lemon beurre blanc or this citrus beurre blanc. Smooth, buttery, and completely irresistible!
- Garnish, then serve! Once the salmon reaches your desired doneness (about 125F for medium), serve individual portions with lemon wedges, fresh dill, and spoonfuls of beurre blanc on top.
This salmon sheet pan dinner is truly easy and loved by the whole family. Can’t ask for more than that in a weeknight dinner recipe.
Ari’s Best Tips
- Be sure to line the sheet pan with parchment paper to prevent the food from sticking.
- Let the broccoli and potatoes cook before adding salmon. They need longer than the fish to cook, so if you add everything at once, either the veggies will be undercooked or the salmon will be over cooked. Nobody wants that! Allowing them to roast a little first eliminates the need to parboil anything ahead of time (which also means one less dish to clean!).
- If using frozen salmon, be sure to thaw completely overnight, then pat dry with a paper towel before cooking.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prep the broccoli and potatoes a few days in advance. While the broccoli florets can be stored in a container or a Ziploc bag as is, the potatoes should be soaked in water to help retain their color. Before cooking, make sure to drain the potatoes and thoroughly pat dry or they’ll steam instead of roast.
- Leftovers and storage: Allow salmon sheet pan dinner leftovers to cool completely before transferring to an airtight storage container. Leftover sheet pan salmon should be enjoyed within 3 days. Remember, seafood has a shorter shelf life than meat or poultry.
- While raw salmon can easily be frozen and then thawed before cooking, we do not recommend freezing these leftovers. Enjoy fresh!
Substitutions and Variations
- Herbs: Not a fan of dill? Try using fresh thyme or oregano instead.
- Vegetables: Use any type of potato you like as long as they’re cut into bite-size pieces (this ensures even cooking). Substitute broccoli with any veggies you love. We recommend broccolini, Brussels sprouts, carrots, onions, tender asparagus, or zucchini or yellow squash if making when they’re in season.
- Salmon: If you prefer, you can substitute salmon with arctic char or steelhead trout. Note that both fish are generally thinner than salmon and will need less time to cook. We recommend a meat thermometer to check for doneness. For medium (our preferred doneness), remove when the fish has reached 125F.
- Other fish: You can make a similar recipe with cod, halibut, or tilapia.
I recommend the Thermapen MK4 to check for doneness on all meats!
There is nothing like tender, flaky salmon filets, perfectly roasted veggies, and that luscious smooth beurre blanc sauce. You’re going to love this simple, yet elevated weeknight dinner!
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Sheet Pan Salmon with Roasted Broccoli & Potatoes
Equipment
Ingredients
- 5 (6oz) salmon fillets skin on or off, about 1¾-2 lbs
- 1½-2 lbs Yukon gold potatoes cut into ½-inch pieces
- 2 heads broccoli cut into florets
- 3 Tbsp extra virgin olive oil divided
- 1½ tsp Kosher salt divided
- ½ tsp granulated garlic
- Citrus beurre blanc
- Fresh dill
- Lemon wedges for serving
Instructions
- Roast the broccoli and potatoes. Preheat an oven to 425F. Place broccoli and potatoes on a sheet pan lined with parchment, then drizzle with 2 Tbsp olive oil and ½ tsp Kosher salt. Roast for 15 minutes, then toss.
- Prep the salmon. Lightly pat the salmon fillets dry with a paper towel, then drizzle with remaining 1 Tbsp of olive oil. Season the fillets with 1 tsp Kosher salt and ½ tsp granulated garlic.
- Cook the salmon. Wedge the seasoned salmon fillets onto the sheet pan, then top each with a few sprigs of fresh dill. Transfer to the oven and cook for an additional 12-15 minutes, or until the salmon reaches an internal temperature of 125F.
- While the salmon cooks, make the sauce. If you haven't already, make our homemade citrus beurre blanc or lemon beurre blanc. Optional, but the sauce really brings everything together!
- Serve with citrus beurre blanc. Serve the sheet pan salmon and veggies immediately with lemon wedges, additional chopped fresh dill, and the citrus beurre blanc on the side or drizzled on top.
Notes
- Nutrition facts do not include beurre blanc.
- To make-ahead: You can prep the broccoli and potatoes a few days in advance. While the broccoli florets can be stored in a container or a Ziploc bag as is, the potatoes should be soaked in water to help retain their color. Before cooking, make sure to drain the potatoes and thoroughly pat dry or they’ll steam instead of roast.
- Leftovers and storage: Allow leftovers to cool completely before transferring to an airtight storage container. Leftover sheet pan salmon should be enjoyed within 3 days. Remember, seafood has a shorter shelf life than meat or poultry.
- While raw salmon can easily be frozen and then thawed before cooking, we do not recommend freezing these leftovers. Enjoy fresh!
Nutrition
Photography by Alana of Your Home Made Healthy.
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