Pin 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 love how this sheet-pan salmon showcases winter produce and brings so much color and flavor to midseason dinners. The simple process means I spend less time in the kitchen but still enjoy a hearty, wholesome meal.
Ingredients
- Salmon fillets: 4 (6 oz / 170 g) skin-on fillets
- Olive oil: 1 tablespoon for salmon, 2 tablespoons for vegetables, 2 teaspoons for greens
- Kosher salt: 1/2 teaspoon for salmon, 1/2 teaspoon for vegetables, pinch for greens
- Black pepper: 1/4 teaspoon for salmon, 1/4 teaspoon for vegetables, pinch for greens
- Lemon: 1, thinly sliced, plus additional for serving
- 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
- Dried thyme or fresh thyme: 1 teaspoon dried or 1 tablespoon fresh
- Baby kale or baby spinach: 4 cups (120 g)
- Lemon juice: 1 teaspoon
Instructions
- Prepare oven and pan:
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- Toss 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 baking sheet.
- Roast vegetables:
- Roast vegetables for 20 minutes, stirring halfway through.
- Prepare salmon:
- Pat salmon fillets dry, rub with olive oil, and season with salt and pepper.
- Add salmon to sheet:
- Push roasted vegetables to edges. Place salmon skin-side down in center, top with lemon slices.
- Final roasting:
- Roast 10 to 12 minutes, until salmon is cooked and vegetables are tender and caramelized.
- Toss greens:
- Meanwhile, toss baby kale or spinach with olive oil, lemon juice, salt, and pepper.
- Finish and serve:
- Scatter greens over hot sheet, let wilt 2 minutes. Serve salmon with vegetables and greens, with extra lemon juice if desired.
Pin This dish always reminds me of winter nights when my family would gather around the table, enjoying the warmth and comfort of roasted flavors. It has become a weeknight favorite that brings everyone together.
Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or Pinot Gris for a refreshing complement. Crusty gluten-free bread makes a great side if desired.
Variations
Try other root vegetables, such as turnips or beets, or add smoked paprika or maple syrup for extra depth. Switch greens for Swiss chard or arugula depending on what is available.
Required Tools
Large rimmed baking sheet, parchment paper or foil, large mixing bowl, knife, cutting board
Pin Enjoy this easy, healthy meal any night of the week. The vibrant veggies and juicy salmon make every bite a celebration of winter's best produce.
Recipe Questions
- → What root vegetables work best for roasting with salmon?
Carrots, parsnips, sweet potatoes, and red onions provide a balance of sweetness and earthiness that complements salmon well.
- → How can I ensure the salmon remains flaky and moist?
Pat the salmon dry before seasoning, cook at a high oven temperature briefly, and avoid overcooking by checking for doneness carefully.
- → Can I substitute the greens used in this dish?
Yes, baby kale or baby spinach work well, but other tender leafy greens like Swiss chard or arugula can be used for similar results.
- → Is it necessary to toss the greens with olive oil and lemon?
Yes, this adds brightness and helps the greens gently wilt when placed on the hot vegetables and salmon.
- → What wine pairings complement this dish?
A chilled Sauvignon Blanc or Pinot Gris pairs nicely, balancing the richness of salmon and the sweetness of roasted vegetables.