Easy Sheet Pan Salmon - A Healthy One Pan Dinner

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Preheat the oven to 475°F (246°C).

Prepare a large sheet pan (20x15 inches) lined with foil.

Make a topping by whisking together a stick of softened butter, avocado oil, chopped fresh rosemary, thyme, salt, black pepper, and garlic powder.

Coat the back of the salmon fillets with the butter mixture.

Place the salmon fillets on the sheet pan, skin-side down.

Sprinkle paprika over the salmon according to personal preference.

Prepare the carrots by sprinkling them with salt and pepper, then drizzle with avocado oil and toss to coat.

Spread the seasoned carrots on the sheet pan.

Trim the ends off the asparagus and spread them on the sheet pan, seasoning with salt and pepper.

Add a generous amount of butter on top of the asparagus.

Chop the yellow potatoes and season with salt, pepper, and dried dill, then drizzle with avocado oil and stir to coat.

Spread the seasoned potatoes on the sheet pan near the vegetables.

Place the sheet pan in the preheated oven for 8-9 minutes.

After 8-9 minutes, reduce the oven temperature to 425°F (218°C) and continue cooking until everything is tender and fully cooked, approximately 25-26 minutes total cooking time.

Halfway through the cooking time, remove the sheet pan from the oven and turn the vegetables and potatoes for even cooking.

Check the doneness of the vegetables and salmon before removing from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens