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.
I first made this sheet-pan salmon for a weeknight dinner and was amazed by how everything cooked perfectly together with little effort. It quickly became a family favorite, especially in the colder months when we crave comforting meals loaded with flavor.
Ingredients
- Fish: 4 (6 oz / 170 g) skin-on salmon fillets, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 lemon (thinly sliced)
- Root Vegetables: 2 medium carrots (peeled and cut into 1 inch chunks), 2 parsnips (peeled and cut into 1 inch chunks), 1 small sweet potato (peeled and cubed), 1 small red onion (cut into wedges), 2 tablespoons olive oil, 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Greens: 4 cups (120 g) baby kale or baby spinach, 2 teaspoons olive oil, 1 teaspoon lemon juice, pinch of salt and pepper
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Prepare Root Vegetables:
- In a large bowl, toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast vegetables for 20 minutes, stirring halfway through.
- Prepare Salmon:
- Pat salmon fillets dry. Rub with 1 tablespoon olive oil and season with salt and pepper.
- Add Salmon to Pan:
- After 20 minutes, remove the baking sheet from the oven. Push vegetables to the edges, creating space in the center for the salmon fillets. Place salmon fillets, skin side down, in the center. Top with lemon slices.
- Finish Roasting:
- Return to oven and roast for another 10 to 12 minutes, or until salmon is just cooked through and vegetables are tender and caramelized.
- Toss Greens:
- While salmon cooks, toss greens with olive oil, lemon juice, salt, and pepper.
- Wilt Greens:
- Remove baking sheet from oven. Scatter greens over the hot vegetables and salmon. Let wilt for 2 minutes before serving.
- Serve:
- Serve salmon fillets with roasted vegetables and wilted greens. Squeeze extra fresh lemon juice over the top if desired.
Save My kids look forward to this dish every winter, always helping me toss the veggies and scatter greens on top. It brings everyone together around the table for a cozy meal.
Substitution Ideas
Feel free to swap the parsnips or sweet potato for turnips or beets for a new twist. You can also add a sprinkle of smoked paprika or drizzle maple syrup on the vegetables for extra depth.
Serving Suggestions
This sheet-pan salmon pairs wonderfully with a chilled glass of Sauvignon Blanc or Pinot Gris. For a heartier meal, serve alongside quinoa or warm grain salad.
Nutrition Insights
Each serving provides a balanced combination of protein, healthy fats, and fiber from the veggies and greens. With only 420 calories per serving, it's a wholesome choice for many diets.
Save This sheet-pan salmon with root vegetables and greens is a weeknight winner that leaves you satisfied and saves you time on cleanup.
Recipe FAQs
- → What type of salmon works best for this dish?
Skin-on salmon fillets provide the best flavor and texture, helping to keep the fish moist during roasting.
- → Can I substitute the root vegetables?
Yes, you can use vegetables such as turnips, beets, or rutabagas according to taste or availability.
- → How do I prevent the greens from overcooking?
Add the greens to the pan after the salmon and vegetables finish roasting, allowing them to wilt gently for 2 minutes.
- → What herbs complement this dish?
Fresh or dried thyme adds a subtle earthiness that enhances the root vegetables and salmon.
- → Is this dish suitable for special diets?
It's naturally gluten-free, dairy-free, and pescatarian-friendly, fitting a variety of dietary needs.