Sheet Pan Salmon with Potatoes and Broccoli combine simplicity and flavor in a single pan. This recipe features tender salmon fillets, golden-brown roasted potatoes, and vibrant broccoli florets, all brought together with a honey dill marinade.
With just a handful of fresh ingredients and minimal effort, you’ll create a wholesome and balanced meal in under 30 minutes.
This baked salmon and vegetables is one of the easiest recipes to cook fish, especially if you are hesitant. We love incorporating salmon but, in the beginning, it was nerve racking to know if it was fully cooked or not.
This recipe will walk you step-by-step and address any hesitations that you might be having. Before you know it, you will gladly be whipping up this one pan salmon recipe!
Salmon with the skin on or the skin off can be purchased for this recipe, it is completely up to personal preference. We recommend using skin on as the extra fat helps keep the salmon moist while cooking.
For more sheet pan recipes, be sure to check out Sheet Pan Rainbow Veggies & Chicken, Sheet Pan Sausage and Veggies, Sheet Pan Eggs, Sheet Pan Lasagna and Sheet Pan Pork Chops and Potatoes.
Table of Contents
Ingredients
- 1 pound salmon filet cut into 2 inch pieces
- 1 pound baby potatoes cut in half
- 2 cups broccoli florets
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dill
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Grocery Shopping Tip: Always look for salmon fillets that are vibrant in color, firm and moist. Avoid slimy or fillets with an overly fishy odor as these are both signs of spoilage. If buying with skin on, the skin should be shiny and intact.
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 400°F. Line the baking sheet with parchment paper.
- Blend the marinade. In a small mixing bowl blend the olive oil, honey, lemon juice, dill, salt, and pepper.
- Bake the potatoes. Place the potatoes onto the baking sheet. Pour 1/2 of the marinade onto the potatoes and blend. Bake for 10 minutes.
- Season the salmon. Cut the salmon filet into pieces. Brush each piece with the marinade.
- Bake the salmon and veggies. Add the salmon fillets and the broccoli to the baking sheet with the potatoes. Pour the rest of the marinade over the broccoli. Add sliced lemon to the salmon if desired. Bake for 15 minutes or until the internal temperature is 135°F.
Variations & Helpful Tips
- Use parchment paper or foil to make clean-up easier. This is especially helpful when baking salmon with this honey glaze.
- If your salmon has skin, place it skin-side down on the baking tray to help prevent the fish from drying out.
- Serve with fresh lemon by adding an extra squeeze of fresh lemon juice over the top after it is done baking to enhance the overall flavor.
- Arrange the broccoli and potatoes around the salmon after cutting them into even-sized pieces.
- Prevent overcrowding the sheet pan by arranging all ingredients in a single layer and leaving some space between ingredients. If needed, use two sheet pans or a larger pan.
- Consider roasting other vegetables like asparagus, Brussels sprouts or carrots with the broccoli and potatoes.
- Experiment with different seasonings, sauces or marinades. Go the savory route by swapping the honey with siracha or opt for melted butter and minced garlic. Gluten-free soy sauce combined with fresh ginger and garlic is also a delicious option. A family favorite seasoning for salmon is a thin layer of Dijon mustard drizzled with freshly squeezed lemon juice.
Frequently Asked Questions
Salmon can stick to the sheet pan if not prepared correctly. The baking sheet needs to be greased, lined with parchment paper or aluminum foil.
If the skin does end up sticking to your baking sheet, let the baking sheet cool slightly. Then, use a spatula to lift the skin from the tray. You can also try peeling the skin off with your hands. The tray can then be washed with soap and water to remove any residue or oil from the skin.
Salmon fillets that are about 1/2 to 1 inch thick, bake for about 15 minutes. The thickness of fillets can impact the total cooking time. The best way to tell if the salmon is done cooking is using a food thermometer to check the internal temp has reached 135°F.
The best baking tray is a sheet pan that accommodates the size of your salmon fillets. This can be a small or large sheet pan. We find it best to use a rimmed tray to reduce the likelihood of spills.
Roasted salmon can be cooked uncovered to achieve a slightly crispy exterior. However, covering with foil when reheating salmon in the oven is preferred to help keep it moist and flavorful.
It is best to use fresh salmon. Frozen salmon can be thawed overnight in the fridge or under cool running water until defrosted then used for this specific recipe.
You know salmon is done when the internal temperature has reached 135°F. The salmon fillet will also have turned from vibrant color to a lighter pink. Lastly, the fish should be flake easily when pierced with a fork.
What To Serve With This Recipe
Since you’re already roasting broccoli and potatoes with the salmon, other sides aren’t necessary but always an option!
For another starchy side, serve with brown rice, quinoa or wild rice. These options can be seasoned with olive oil and spices. If looking for a low-carb option, cauliflower rice or spiralized zucchini can be delicious choices.
A fresh salad with mixed greens, tomatoes, cucumbers and a simple vinaigrette can add a refreshing contrast to the hot sheet pan meal.
For a sweeter option, fruit salads such as Fruit Salad With Watermelon, Summer Fruit Kabobs, or Fruit Salsa offer a tasty side.
Storage & Reheating Instructions
- To store, transfer the leftovers to an airtight container after letting it cool to room temperature. The salmon, broccoli and potatoes can be stored together or in separate containers.
- All leftovers should be refrigerated within two hours of cooking and consumed within 3-4 days for the best flavor and texture. The leftovers can be reheated or enjoyed chilled on top of a bed of leafy greens or wrapped in a gluten-free tortilla.
- To extend the shelf life, consider freezing the broccoli and salmon. Unfortunately, the roasted potatoes do not freeze well. If freezing, label with the date to keep track of its freshness as this recipe will last up to 3 months in the freezer.
- To reheat, thaw completely in the fridge overnight then use an oven or microwave.
- The microwave is a quick way to heat in 30-second intervals; however, be cautious not to overheat. Salmon can easily become dry when reheated too long. If using an oven, preheat to 275°F then place the leftovers in an oven-safe dish. Cover with foil to keep moist then heat for 10-15 minutes or until warmed through.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- This recipe calls for freshly squeezed lemon juice. Here’s how to do it! Start by washing the lemon under running water then pat dry. Carefully cut the lemon in half so you have to equal halves. Use your hand or a lemon squeezer to press the juice out of the lemon. Watch for any seeds that accidently fall into the bowl and remove.
- This honey glazed salmon is seasoned with sweet honey, tart lemon juice and flavorful spices for a delicious combination. The next time you make salmon, ask your kitchen helper if you can create a new flavor combo. Seasonings like fresh lemon, herbs, garlic or store-bought marinades all make delicious options.
- When salmon is done cooking, the color changes from a vibrant color or a lighter pink. The salmon should also flake when pulled with a fork. You can use a kitchen thermometer to ensure the internal temperature is at 135°F. Don’t forget to set your timer when baking salmon to prevent overcooking it!
More Easy Salmon Recipes
- Salmon Buddha Bowl
- Gluten Free Salmon Cakes
- Air Fryer Salmon Patties
- Canned Salmon Pasta Recipe
- Honey Glazed Ginger Garlic Salmon
- How to Cook Frozen Salmon in Air Fryer
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Sheet Pan Salmon Recipe
Ingredients
- 1 pound salmon filet cut into 2 inch pieces
- 1 pound baby potatoes cut in half
- 2 cups broccoli florets
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dill
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 400°F. Line the baking sheet with parchment paper.
- Blend the marinade. In a small mixing bowl blend the olive oil, honey, lemon juice, dill, salt, and pepper.1/4 cup olive oil, 1 tablespoon honey, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon dill, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Bake the potatoes. Place the potatoes onto the baking sheet. Pour 1/2 of the marinade onto the potatoes and blend. Bake for 10 minutes.1 pound baby potatoes
- Season the salmon. Cut the salmon filet into pieces. Brush each piece with the marinade.1 pound salmon filet
- Bake the salmon and veggies. Add the salmon fillets and the broccoli to the baking sheet with the potatoes. Pour the rest of the marinade over the broccoli. Add sliced lemon to the salmon if desired. Bake for 15 minutes or until the internal temperature is 135°F.2 cups broccoli florets
Notes
- Use parchment paper or foil to make clean-up easier. This is especially helpful when baking salmon with this honey glaze.
- If your salmon has skin, place it skin-side down on the baking tray to help prevent the fish from drying out.
- Serve with fresh lemon by adding an extra squeeze of fresh lemon juice over the top after it is done baking to enhance the overall flavor.
- Arrange the broccoli and potatoes around the salmon after cutting them into even-sized pieces.
- Prevent overcrowding the sheet pan by arranging all ingredients in a single layer and leaving some space between ingredients. If needed, use two sheet pans or a larger pan.
- Experiment with different seasonings, sauces or marinades. Go the savory route by swapping the honey with siracha or opt for melted butter and minced garlic. Gluten-free soy sauce combined with fresh ginger and garlic is also a delicious option. A family favorite seasoning for salmon is a thin layer of Dijon mustard drizzled with freshly squeezed lemon juice.
Nutrition
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