Save A vibrant nourishing dish featuring flaky roasted salmon paired with caramelized winter root vegetables and hearty greens all baked together on a single pan for easy preparation and cleanup.
This is a favorite weeknight meal in my home especially during cold months when root vegetables fill the crisper drawer and everyone craves a hearty satisfying dinner.
Ingredients
- Salmon fillets: 4 (6 oz / 170 g) skin-on
- Olive oil (for salmon): 1 tablespoon
- Kosher salt (for salmon): 1/2 teaspoon
- Black pepper (for salmon): 1/4 teaspoon freshly ground
- Lemon: 1, thinly sliced
- Carrots: 2 medium peeled and cut into 1-inch chunks
- Parsnips: 2 peeled and cut into 1-inch chunks
- Sweet potato: 1 small peeled and cubed
- Red onion: 1 small cut into wedges
- Olive oil (for vegetables): 2 tablespoons
- Thyme: 1 teaspoon dried or 1 tablespoon fresh leaves
- Kosher salt (for vegetables): 1/2 teaspoon
- Black pepper (for vegetables): 1/4 teaspoon
- Baby kale or baby spinach: 4 cups (120 g)
- Olive oil (for greens): 2 teaspoons
- Lemon juice: 1 teaspoon
- Salt and pepper (for greens): Pinch
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C). Line large rimmed baking sheet with parchment paper or foil.
- Prep root vegetables:
- In large bowl toss carrots parsnips sweet potato and red onion with 2 tablespoons olive oil thyme salt and pepper. Spread evenly on baking sheet.
- Roast vegetables:
- Roast vegetables for 20 minutes stirring halfway through.
- Season salmon:
- Pat salmon fillets dry. Rub with 1 tablespoon olive oil and season with salt and pepper.
- Add salmon:
- After 20 minutes remove baking sheet. Push vegetables to edges and create space in center for salmon fillets.
- Top and roast salmon:
- Place salmon fillets skin-side down in center. Top with lemon slices. Return to oven and roast 10 to 12 minutes until salmon is cooked through and vegetables are tender.
- Toss greens:
- While salmon cooks toss greens with olive oil lemon juice salt and pepper.
- Wilt greens:
- Remove baking sheet. Scatter greens over hot vegetables and salmon let wilt for 2 minutes before serving.
- Serve:
- Serve salmon fillets with roasted vegetables and wilted greens. Squeeze extra lemon juice over top if desired.
Save My kids love helping arrange the vegetables and lemon slices before roasting and we like to share this meal together with everyone adding an extra squeeze of lemon at the table.
Required Tools
Large rimmed baking sheet parchment paper or foil large mixing bowl chefs knife cutting board
Allergen Information
This dish contains fish from the salmon and is suitable for pescatarians. Always confirm packaged goods for cross-contamination prevention.
Nutritional Information
Each serving provides approximately 420 calories 21 g total fat 27 g carbohydrates and 31 g protein making it a balanced meal.
Save This sheet-pan salmon makes any weeknight feel special and leftovers taste great the next day for lunch.
Recipe Help & Answers
- → What root vegetables work best for this dish?
Carrots, parsnips, sweet potatoes, and red onions provide sweetness and caramelization, but turnips or beets can be great substitutes.
- → How do I ensure the salmon stays moist when baking?
Pat the salmon dry, rub it with olive oil, and avoid overcooking by keeping a close watch during the last 10-12 minutes of roasting.
- → Can other greens be used instead of kale or spinach?
Yes, baby chard or arugula can be used; add them at the end to let them wilt gently over the warm vegetables and salmon.
- → What seasoning enhances the flavor of the vegetables?
Fresh or dried thyme, kosher salt, black pepper, and a drizzle of olive oil bring out the natural sweetness and depth of the root vegetables.
- → How can I add more flavor to the roasted vegetables?
Sprinkle smoked paprika or a touch of maple syrup before roasting to add a smoky or sweet dimension.