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Sheet Pan Salmon and Potatoes with Veggies

Sheet pan salmon and potatoes roast alongside broccoli and red bell pepper for an easy one-pan dinner. The salmon stays tender while the potatoes turn soft inside and golden on the cut sides.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting 3 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb baby potatoes halved
  • 3 tbsp olive oil divided
  • 1.5 tsp kosher salt divided
  • 0.75 tsp black pepper divided
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 lb broccoli florets
  • 1 red bell pepper medium, sliced
  • 4 salmon fillets 6-ounce
  • 1 lemon cut into wedges

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, garlic powder, and paprika.
  4. Spread the potatoes cut side down on the baking sheet.
  5. Roast the potatoes for 20 minutes.
  6. Toss the broccoli and bell pepper with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  7. Arrange the broccoli and bell pepper around the potatoes.
  8. Season the salmon with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  9. Place the salmon skin side down among the vegetables.
  10. Roast for 12 to 15 minutes, until the salmon reaches 145°F in the thickest part and the potatoes are tender.
  11. Rest for 3 minutes.
  12. Serve with lemon wedges to squeeze over the salmon and vegetables.

Notes

For even cooking, halve the potatoes to a similar size. Refrigerate leftovers for up to 3 days; this meal can be frozen, though the vegetables may soften when thawed. For a lower-carb variation, swap the potatoes for cauliflower florets.