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sheet pan salmon with veggies

Sheet Pan Salmon With Veggies

I’m winding up the month with a sheet pan salmon and veggies recipe with a few fresh herbs thrown in.  First I decided to marinade the salmon before baking it.  However I learned that if you add acidity to the marinade you can’t let the salmon sit too long.  In fact if it marinades too long the acid can break down the proteins.  Thus causing the salmon to become mushy.   Which is why I used lemon zest vs lemon juice.  Additionally you’ll want to marinade for at least 30 minutes and never longer than 24 hours.  Generally speaking, my sweet spot was about 2 hours.    

Herbs and Seasonings
Next up are the fresh herbs.  In this case I went with dill and parsley.  Coupled with sesame oil, ginger and red pepper flakes, I find it makes for a nice umami experience in the mouth.

When it came to the veggies, I felt like roasted cauliflower florets and sugar snap peas.  Of course this recipe definitely leaned more towards an Asian influence.  Now, you have the option of letting the juices from the salmon run into the veggies.  On the other hand you can section the salmon in its own bed of aluminum foil.  In which case the flavor of the veggies can stand on their own. Additionally, using foil will make cleaning up very easy.

Lastly, a dollop of dill sauce was the perfect condiment for the salmon.  I prepared the dill sauce first and kept some of the cauliflower florets and snow peas aside.  So, while the salmon and veggies were cooking I had a nice refreshing snack of veggies dipped in dill sauce.   


Sheet Pan Salmon With Veggies

  • Author: Andie Cumber
  • Prep Time: 20 minutes
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Sheet Pan



Sheet Pan Salmon
1.5 lbs salmon filet ( 4 pieces)
¼ cup low sodium soy sauce
2 tbsp toasted sesame oil
⅛ cup olive oil
2 tsp minced garlic
1 tbsp grated ginger
1 tsp lemon zest
1 ½ tbsp chopped parsley
1 ½ tbsp chopped dill
1 tsp red pepper flakes
2 cups of cauliflower florets
1 cup sugar snap peas

Dill Sauce
½ Mayo
2 tbsp heavy whipping cream
½ cup sour cream
¾ cup fresh dill weed chopped
1 ½ tbsp Grey poupon coarse ground mustard
2 tbsp fresh lemon juice


Sheet Pan Salmon

  • Combine the soy sauce, sesame oil, half of the garlic, ginger, lemon zest, chopped parsley, dill and pepper flakes in a ziplock bag or covered container.
  • Mix all the ingredients until combined then add the salmon.  Seal the ziplock bag and place in the fridge to marinate for 30 minutes – 2 hours but not longer than 24 hours.  
  • In a large bowl toss the cauliflower and snap peas with the remaining minced garlic, and olive oil and set aside 
  • Preheat the oven to 400°F/204°C 
  • Place aluminum over the sheet pan and make a separate bed of foil by folding up the edges for the salmon.  
  • Spread the salmon and veggies on the sheet pan
  • Bake for 20 or when it reaches an internal temp of 145°F/63°C, flipping the salmon half way. (Some ovens may only require 15 minutes)


Dill Sauce

  • Add all the ingredients into a small bowl and whisk until combined
  • Salt and pepper added is optional
  • Refrigerate until ready to serve for at least 30 minutes


  • Serving Size: 1 piece
  • Calories: 673
  • Sugar: 2g
  • Sodium: 926mg
  • Fat: 46g
  • Saturated Fat: 8g
  • Unsaturated Fat: 25g
  • Carbohydrates: 5 net carbs
  • Fiber: 2g
  • Protein: 54g
  • Cholesterol: 143 mg