Baked Salmon and Vegetables

Baked Salmon and Vegetables

One Pot Dinners are all about simplicity and our Baked Salmon and Vegetables is one of the easiest dishes to make. What’s more it’s an extremely healthy meal, perfect for a mid-week meal. The Salmon is roasted in the center of the sheet pan and surrounded by delicious vegetables

This recipe only requires a sheet pan and about 20 minutes of your time. Just pop all the ingredients into the pan, place it in the oven and you’ll be eating well in 20 minutes’ time! It’s one of our favorite go-to dishes as we love a beautiful piece of roasted Salmon. Flaky chunks of beautiful meat that just melt away, paired with beautiful vegetables. It’s a fulfilling meal that leaves you feeling great knowing you’re eating healthy!

What Vegetables to include in the Baked Salmon and Vegetables Dish

For this recipe we’ve used a combination of Asparagus and Truss Tomatoes. All vegetables roast well, the only thing to consider when cooking this dish is some vegetables make take longer, or shorter times than what our recipe suggests. Asparagus and Tomatoes are great for this dish as they both cook in relatively similar timespans. So, in essence of creating the simplest dish when you don’t need to fuss around by adding additional vegetables halfway through – this is a great combination

Baked Salmon and Vegetables ready to be baked
For this recipe we’ve used Asparagus and Truss Tomatoes for our vegetables. A nice, light One Pot Dinner!

You can swap out the Asparagus for Carrots, or Green Beans as suitable alternatives. Or, just add them and place the Tomatoes if you like. We do love roasted Tomatoes however, and the Truss Tomatoes work a treat in this dish. Keeping them on the vine does little but add flair to the presentation, so you can just use simple Cherry Tomatoes if you like, and the result will be the same. Beautifully rich, roasted Tomatoes that burst in your mouth when eaten. Delicious!

You can add Potatoes for a heartier meal with more carbs

If you’re cooking for some big appetites then a suitable addition to the vegetables are Potatoes. The Carb heavy vegetable is great for filling up large stomachs. The pairing of Potatoes with Salmon is a classic, tasty combination. To ensure you get an even cook if you are using Potatoes, we’d recommend slicing them thinly and try to avoid overlapping with each other. Give them as much surface area in the Sheet Pan as possible. This way they cook evenly and at the same time as the other ingredients

Baked Salmon and Vegetables Salmon close up
Any Salmon will work well for this recipe, we love Atlantic Salmon however. It’s so beautiful and tasty!

Best Salmon to use for Baked Salmon in Vegetables

The good news with this dish is you do not need to be too picky about the type of Salmon. Choose the Salmon you prefer the best, and what works best for your budget. At One Pot Dinners we are big fans of fresh Atlantic Salmon. It’s got a lovely mild flavor, and the texture is stunning. One of our favorites!

You can either cook this dish with skin on, or skin off Salmon. It really doesn’t matter. To save time you can simply roast the Salmon skin side down then peel the beautiful flaky flesh away when its time to eat. This isn’t a dish we typically eat the Skin, as getting a crispy skin adds a few steps which takes away from the simplicity that we want from a one pot dinner

Baked Salmon and Vegetables

Course: DinnerCuisine: SeafoodDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 large Salmon Filets, (skin on or off)

  • 1 bunch (½ lb.) of Asparagus

  • ½ lb. Truss Tomatoes on the vine

  • ½ Lemon, cut into slices

  • 1 tbsp. Olive Oil

  • Salt and Pepper


  • Set your Oven temperature to 350 degrees while you prepare the ingredients in the Sheet Pan
  • Place the Salmon skin side down in the center of the pan. The best method to ensure an even cook is to have the thin ends slightly overlapping in the middle, and the thicker parts of the Salmon facing toward the sides of tray
  • Finish the Salmon with a generous seasoning of Salt and Pepper (about ½ tsp. each) then place the Lemon slices on top
  • Place the Asparagus and Tomatoes on either side of the Salmon. Dress the vegetables with Olive Oil and finish with a sprinkling of Salt
  • Place the Sheet Pan in the Oven and cook for 15 – 20 minutes until the vegetables are cooked and the Salmon has turned a beautiful light pink color throughout
  • If you have used skin-on Salmon, carefully peel away the flesh from the skin with a spatula and place on serving plates along with the vegetables. Finish with a Lemon wedge and a sprinkling of Flaky Salt then dig in!


  • Note, if you prefer to remove the skin from your Salmon before you cook it, Dinnertime Somewhere have published a great YouTube video on how to remove Salmon Skin. Check out their YouTube Channel here

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