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 recipe when I was looking for a colorful healthy weeknight dinner that would use up winter vegetables and it quickly became a family favorite for its ease and flavor.
Ingredients
- Salmon fillets: 4 (6 oz / 170 g) skin-on
- Olive oil: 1 tablespoon
- Kosher salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon freshly ground
- Lemon: 1 thinly sliced
- Carrots: 2 medium peeled and cut into 1 inch chunks
- Parsnips: 2 peeled and cut into 1 inch chunks
- Sweet potato: 1 small peeled and cubed
- Red onion: 1 small cut into wedges
- Olive oil: 2 tablespoons
- Thyme: 1 teaspoon dried or 1 tablespoon fresh leaves
- Kosher salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Baby kale or baby spinach: 4 cups (120 g)
- Olive oil: 2 teaspoons
- Lemon juice: 1 teaspoon
- Salt and pepper: Pinch
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Prep 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.
- Prep salmon:
- Meanwhile pat salmon fillets dry. Rub with 1 tablespoon olive oil and season with salt and pepper.
- Arrange salmon and veggies:
- After 20 minutes remove the baking sheet from the oven. Push vegetables to the edges creating space in the center for the salmon fillets.
- Add salmon and lemon:
- Place salmon fillets skin side down in the center of the sheet. Top with lemon slices.
- Final roasting:
- Return to oven and roast for another 10–12 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.
- Combine and 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 Everyone loves this recipe in our house especially on chilly nights when we gather at the table and share stories over a fresh nourishing meal.
Required Tools
Large rimmed baking sheet parchment paper or foil large mixing bowl chefs knife cutting board
Allergen Information
Contains fish (salmon). Double check that all packaged ingredients (olive oil spices) are free from cross contamination if allergies are a concern.
Nutritional Information (per serving)
Calories: 420 Total Fat: 21 g Carbohydrates: 27 g Protein: 31 g
Save Enjoy this colorful nourishing sheet pan dinner with your favourite crisp white wine for a meal that makes weeknights feel special.
Recipe FAQs
- → What temperature should I roast the salmon and vegetables at?
Preheat the oven to 425°F (220°C) for roasting both the salmon and root vegetables to achieve a perfect caramelization and moist fish.
- → Can I substitute other vegetables for the root vegetables listed?
Yes, turnips, beets, or other firm root vegetables work well and add unique flavors when roasted alongside the salmon.
- → How do I ensure the salmon stays moist during cooking?
Pat the salmon dry and rub with olive oil, then roast just until cooked through. Cooking with lemon slices on top helps keep it juicy.
- → What greens are best for this dish?
Baby kale or baby spinach are ideal as they wilt quickly and complement the roasted vegetables and salmon with a fresh, tender texture.
- → Can this dish be prepared ahead of time?
Vegetables can be prepped and tossed with oil and herbs in advance, but it’s best to add salmon and greens right before roasting for optimal texture.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light Pinot Gris enhances the flavors without overpowering the delicate salmon and vegetables.