When spring arrives, I find myself craving lighter meals that celebrate the season's fresh produce. This easy one-pan salmon with roasted spring vegetables is my go-to recipe when I want something that feels special but doesn't require hours in the kitchen. The combination of flaky salmon, tender-crisp asparagus, sweet peas, and juicy cherry tomatoes creates a colorful and healthy meal that's as beautiful as it is delicious.
What I love most about this dish is how the flavors work together - the buttery, lemony salmon pairs perfectly with the slight char on the vegetables, while the parmesan adds a savory note that brings everything together. Plus, with only one pan to clean afterward, this easy sheet pan meal is perfect for busy weeknights when you want something nutritious without a sink full of dishes.
Serving Suggestions
This salmon dish is substantial enough to serve on its own, but if you're feeding a hungry crowd, it pairs wonderfully with steamed rice, quinoa, or crusty bread to soak up the flavorful juices. For a low-carb option, try it with cauliflower rice.
If you're a salmon enthusiast like me, you might want to try some of my other favorite salmon recipes. My Smoked Salmon Poke Bowl is perfect for lunch or a light dinner, while Sushi Cake makes for an impressive centerpiece at gatherings. For a delicious start to your day, don't miss my Smoked Salmon Breakfast Toast topped with fresh greens and lemon slices.
Ingredients
Salmon Fillets: The star of the show! Salmon is rich in heart-healthy omega-3 fatty acids and makes for a perfect weeknight meal due to its short cooking time. There are different types of salmon to choose from, like Atlantic salmon, king salmon, and sockeye salmon, to name only a few. Look for fillets that are approximately the same thickness to ensure even cooking. Wild salmon often has more flavor, but farm-raised works well too. If salmon isn't available, you can substitute with trout or arctic char, which are also good options for this recipe.
Asparagus: Spring's favorite vegetable adds a wonderful texture and earthy flavor. Choose bundles with thin to medium stalks for quicker cooking and snap off the woody ends before using.
Green Peas: You can use either fresh peas (removed from pods) or frozen peas (thawed). They add a pop of sweetness that balances the savory elements. Sugar snap peas with the pods on work great, too! If the pods seem to be too thick, you can remove them right before serving.
Cherry Tomatoes: These little flavor bombs burst in the oven, creating pockets of juicy goodness. Any small tomato variety works well here - grape tomatoes are also a good substitute. However, tomato bunches add charm to the dish and create a more rustic look, which I love.
Fresh Dill: The feathery herb adds a bright, distinctive flavor that pairs perfectly with salmon. If you're not a dill fan, substitute with other fresh herbs, like parsley or chives.
Butter: Creates a rich base for our seasoning. You can use extra virgin olive oil instead for a different flavor profile, but I recommend using butter, unless you're on a dairy-free diet.
Lemon: The lemon's acidity cuts through the richness of the salmon and butter. I only used lemon juice in the recipe, but you can also sprinkle some lemon zest on top of the salmon for extra flavor and texture.
Lemon Pepper: This seasoning blend adds zesty flavor without extra work. If you don't have it, combine black pepper, lemon zest, and a pinch of salt.
Parmesan Cheese: Adds a savory crust to the salmon and vegetables. For a dairy-free version, try nutritional yeast instead.
Garlic: Adds depth to both the vegetables and the sauce. Fresh is best, but pre-minced or garlic powder works in a pinch.
Sour Cream: Forms the base of our creamy sauce and adds a cooling, fresh flavor to the dish. Greek yogurt makes a tangier, lighter alternative.
Salt: Enhances all the flavors. I prefer sea salt or kosher salt for better flavor control.
Directions
1. Preheat your oven to 392°F (200°C).
2. Melt butter with juice from ½ lemon, minced garlic, and ½ teaspoon of salt in a small sauce pan over medium-high heat.
3. Place the salmon fillets skin-side down in the middle of the sheet pan (I don't use parchment paper for these kinds of recipes, but feel free to use it for even easier clean up). Brush them generously with the butter-garlic mixture, then sprinkle lemon pepper generously over the top.
4. Arrange the asparagus spears, cherry tomatoes, and peas around the salmon, trying not to overcrowd the vegetables. Brush the remaining butter mixture over the vegetables, and sprinkle grated parmesan cheese over everything, mainly focusing on the salmon fillets.
5. Transfer to the preheated oven and bake for 20 minutes (or 10-15 minutes if you prefer the salmon to be slightly undercooked and the asparagus al dente) until the vegetables are tender-crisp.
6. Switch the oven to grill (broil) mode and cook for an additional 5 minutes to get a golden crust on the salmon and light char on the vegetables.
7. While everything is cooking, prepare the sauce by combining sour cream, minced garlic, chopped fresh dill, one tablespoon of lemon juice, and salt in a small bowl.
8. Serve the salmon and vegetables hot from the oven with a dollop of the creamy dill sauce on the side.
Frequently Asked Questions
Yes, but make sure to thaw it completely and pat it dry before cooking. Frozen salmon tends to release more moisture during cooking, which can make the vegetables soggy. Adding an extra 2-3 minutes to the cooking time might be necessary.
Perfectly cooked salmon should flake easily with a fork but still maintain some translucency in the center. The estimated cooking time is around 10-15 minutes for a regular salmon fillet. However, our kids prefer salmon, which is more well-done, so we added a few extra minutes to the cooking time so the whole family can enjoy it.
This dish is best enjoyed fresh from the oven, but you can prep all the ingredients ahead of time. Vegetables basically require no cutting (apart from the stems of asparagus), so you only need to mix the butter sauce, and prepare the cream sauce, which can easily be done up to 24 hours in advance. Store each ingredient separately in an airtight container in the refrigerator until you're ready to assemble and bake.
Expert Tips
- The sour cream sauce can be substituted with chimichurri sauce, which is loaded with spring flavors. Simply whisk together some olive oil, vinegar, minced garlic, salt, oregano, red pepper flakes, chopped parsley, and smoked paprika.
- Adjust the cooking time to the desired doneness of salmon. Cook from 10-15 minutes (for a moister, medium-rare salmon) to 20 minutes (for a cooked through fish). You can also use a kitchen thermometer to check the temperature of the salmon. Use the following as a guide: medium-rare: 125-130 °F; medium: 130 to 140 °F, well-done: 140 °F or higher.
- Add or replace the veggies with your favorites of the spring's earliest harvest, like baby potatoes, red onions, green beans, or Brussels sprouts.
Easy One Pan Salmon With Roasted Spring Vegetables
Ingredients
- 500 g salmon fillets
- 25 g butter
- 5 g fresh chopped dill
- 15 g parmesan cheese
- ½ teaspoon lemon pepper
- 1.5 teaspoon salt
- 150 g snap peas
- 3 cloves of garlic
- 300 g cherry tomatoes
- 160 g sour cream
- 1 medium-sized lemon
Instructions
- Preheat the oven to 392°F (200°C).
- Melt butter with juice from ½ lemon, minced garlic, and ½ teaspoon of salt in a small sauce pan.
- Place the salmon fillets skin-side down in the middle of the sheet pan. Brush them generously with the butter-garlic mixture, then sprinkle lemon pepper generously over the top.
- Arrange the asparagus spears, cherry tomatoes, and peas around the salmon, trying not to overcrowd the vegetables. Brush the remaining butter mixture over the vegetables, and sprinkle grated parmesan cheese over everything, mainly focusing on the salmon fillets.
- Transfer to the preheated oven and bake for 15-20 minutes (or 10-15 minutes if you prefer the salmon to be slightly undercooked and the asparagus al dente) until the vegetables are tender-crisp.
- Switch the oven to grill (broil) mode and cook for an additional 5 minutes to get a golden crust on the salmon and light char on the vegetables.
- While everything is cooking, prepare the sauce by combining sour cream, minced garlic, chopped fresh dill, one tablespoon of lemon juice, and salt in a small bowl.
- Serve the salmon and vegetables hot from the oven with a dollop of the creamy dill sauce.
Notes
- The sour cream sauce can be substituted with chimichurri sauce, which is loaded with spring flavors. Simply whisk together some olive oil, vinegar, minced garlic, salt, oregano, red pepper flakes, chopped parsley, and smoked paprika.
- Adjust the cooking time to the desired doneness of salmon. Cook from 10-15 minutes (for a moister, medium-rare salmon) to 20 minutes (for a cooked through fish). You can also use a kitchen thermometer to check the temperature of the salmon. Use the following as a guide: medium-rare: 125-130 °F; medium: 130 to 140 °F, well-done: 140 °F or higher.
- Add or replace the veggies with your favorites of the spring's earliest harvest, like baby potatoes, red onions, green beans, or Brussels sprouts.
There's something magical about a meal that comes together on one pan yet feels like it could be served at a nice restaurant. This sheet pan salmon dinner recipe celebrates the season's bounty while keeping things simple and approachable. The combination of tender fish, colorful vegetables, and that creamy dill sauce creates a meal that's sure to become a regular in your dinner rotation.
Whether you're cooking a weeknight dinner for your family or hosting friends for a casual dinner party, this recipe strikes the perfect balance between effort and reward. And the best part? There's only one pan to wash when you're done. Now that's my kind of cooking!
Nutritional Information
Disclaimer: This nutritional value label has been created using an online analyzer and might not be 100% accurate
Leave a Reply