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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
