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 started making sheet-pan dinners on busy weeknights and this salmon with root vegetables and greens is a favorite for its ease and beautiful color .
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
- Prepare Oven:
- Preheat oven to 425°F (220°C) . Line a large rimmed baking sheet with parchment paper or foil .
- Prep 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 .
- Season Salmon:
- Pat salmon fillets dry . Rub with 1 tablespoon olive oil and season with salt and pepper .
- Add Salmon:
- After 20 minutes remove the baking sheet from the oven . Push vegetables to the edges creating space in the center for the salmon fillets .
- Bake Salmon:
- Place salmon fillets skin side down in the center of the sheet . Top with lemon slices .
- Finish Roasting:
- Return to oven and roast for another 10–12 minutes or until salmon is just cooked through and vegetables are tender and caramelized .
- Wilt Greens:
- While salmon cooks toss greens with olive oil lemon juice salt and pepper .
- Combine:
- 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 This sheet-pan salmon was a hit at our last family dinner and everyone loved the simple serving style .
Pairings
This dish pairs beautifully with chilled Sauvignon Blanc or Pinot Gris .
Nutrition
Each serving contains about 420 calories 21 g fat 27 g carbohydrates and 31 g protein .
Helpful Tools
Use a large rimmed baking sheet parchment paper large bowl and a chefs knife for best results .
Save Enjoy this nutrient packed salmon dinner fresh from your oven for a comforting seasonal meal . Cleanup is a breeze with just one baking sheet .
Kitchen Guide
- → What temperature is best for roasting the salmon and vegetables?
Roasting at 425°F (220°C) allows the salmon to cook through gently while caramelizing the root vegetables for maximum flavor.
- → How can I ensure the salmon stays moist?
Patting the salmon dry before oiling and seasoning helps create a crispy skin while keeping the flesh tender and flaky.
- → Can I substitute the root vegetables?
Yes, turnips or beets can be used instead of carrots or parsnips for a different flavor profile.
- → When should I add the greens to the dish?
Scatter the baby kale or spinach over the hot salmon and vegetables just after roasting to let them wilt slightly without overcooking.
- → What herbs complement this dish well?
Fresh thyme works beautifully for its earthy aroma, and you can also add smoked paprika or drizzle maple syrup on vegetables before roasting for added depth.