Sheet Pan Salmon With Veggies



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


Keywords: sheet pan, salmon