Sheet Pan Salmon with Roasted Winter Vegetables and Lemon Greens Recipe

Introduction

This Sheet Pan Salmon with Winter Vegetables is a simple, wholesome meal perfect for cozy evenings. Roasting the root vegetables alongside the salmon locks in flavor while keeping cleanup easy. Bright baby greens tossed with lemon juice add a fresh finish to this nutritious dish.

Ingredients

• 4 skin-on salmon fillets, 6 oz (170 g) each
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 lemon, thinly sliced
• 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
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 cups (120 g) baby kale or baby spinach
• 2 teaspoons olive oil
• 1 teaspoon lemon juice
• Pinch of salt and pepper

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
2. Step 2: In a large bowl, combine carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, thyme, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread the vegetable mixture evenly on the prepared baking sheet.
3. Step 3: Roast the root vegetables for 20 minutes, stirring halfway through to ensure even cooking.
4. Step 4: While the vegetables roast, pat the salmon fillets dry, rub them with 1 tablespoon olive oil, then season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
5. Step 5: Remove the pan from the oven, push the vegetables to the edges, and place the salmon fillets skin-side down in the center. Top each fillet with lemon slices.
6. Step 6: Return the pan to the oven and roast everything for an additional 10 to 12 minutes, until the salmon is just cooked through and the vegetables are tender and caramelized.
7. Step 7: Meanwhile, toss baby kale or spinach with 2 teaspoons olive oil, lemon juice, and a pinch of salt and pepper.
8. Step 8: Remove the pan from the oven, scatter the dressed greens over the hot salmon and vegetables, and let the greens wilt for 2 minutes. Serve immediately with additional fresh lemon juice if desired.

Tips & Variations

• Substitute other root vegetables such as turnips or beets for a different flavor and color.
• Use fresh thyme for a brighter herbal note, or swap it for rosemary if preferred.
• To avoid overcooking, start checking the salmon at 10 minutes; it should flake easily with a fork.
• For extra richness, drizzle a little melted butter over the salmon before roasting.

Storage

Store leftover salmon and roasted vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. Dress any leftover greens just before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw the salmon completely before cooking to ensure even roasting and proper texture.

What can I substitute if I don’t have baby kale or spinach?

Arugula or mixed spring greens work well as a fresh, tender alternative to baby kale or spinach in this dish.

Sheet Pan Salmon with Roasted Winter Vegetables and Lemon Greens Recipe

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★★★★★

4.4 from 85 reviews

• Author: Hailey
• Total Time: 47 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Sheet Pan Salmon Winter Vegetables recipe combines tender, perfectly roasted salmon fillets with a colorful medley of root vegetables and fresh baby greens. Roasted in a single pan for easy cleanup, the dish features flavorful thyme-seasoned carrots, parsnips, sweet potato, and red onion, finished with a bright lemony kale or spinach salad. Ideal for a healthy weeknight dinner, it delivers a balanced meal with minimal effort.

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Ingredients

Scale 1x2x3x

Salmon

• 4 skin-on salmon fillets, 6 oz (170 g) each
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 lemon, thinly sliced

Roasted 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
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Greens and Dressing

• 4 cups (120 g) baby kale or baby spinach
• 2 teaspoons olive oil
• 1 teaspoon lemon juice
• Pinch of salt and pepper

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Instructions

1. Preheat oven and prepare pan: Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Prepare root vegetables: In a large bowl, toss the carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, thyme, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated.
3. Roast root vegetables: Spread the seasoned vegetables in an even layer on the prepared baking sheet. Roast in the oven for 20 minutes, stirring halfway through to ensure even cooking and browning.
4. Season salmon fillets: While the vegetables roast, pat the salmon fillets dry with a paper towel. Rub each fillet with 1 tablespoon olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
5. Arrange salmon on pan: Remove the baking sheet from the oven. Push the vegetables to the edges of the pan to make room in the center. Place the salmon fillets skin-side down in the center of the pan and top each with lemon slices.
6. Roast salmon and vegetables together: Return the pan to the oven and roast for 10 to 12 more minutes, or until the salmon is just cooked through and the vegetables are tender and caramelized.
7. Prepare greens dressing: While the salmon roasts, toss the baby kale or spinach with 2 teaspoons olive oil, 1 teaspoon lemon juice, and a pinch of salt and pepper to make a simple dressing.
8. Add greens and serve: Remove the pan from the oven and scatter the dressed greens over the hot salmon and vegetables. Allow the greens to wilt for about 2 minutes before serving. Optionally, squeeze fresh lemon juice on top for extra brightness.

Notes

• Skin-on salmon fillets help retain moisture during roasting and add crispiness.
• Use parchment paper or foil on the baking sheet for easy cleanup and to prevent sticking.
• Stir vegetables halfway through roasting to ensure even caramelization.
• Adjust roasting time depending on salmon thickness and desired doneness.
• Baby kale can be substituted with baby spinach for a milder green flavor.
• For a spicier kick, add a pinch of red chili flakes to the vegetables before roasting.

• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Keywords: sheet pan salmon, roasted vegetables, winter vegetables, healthy dinner, one pan meal, salmon recipe, easy dinner, roasted root vegetables, lemon salmon, kale salad