One-Pan Herb Salmon with Roasted Vegetables (30 Minutes)

This one-pan herb salmon is a restaurant-worthy dinner made on a single sheet pan. Tender roasted salmon gets a bright, no-cook garlic parsley sauce, while cauliflower, carrots and broccoli roast right alongside it. It is high in protein, light on cleanup and on the table in about 30 minutes.

Jump to Recipe ↓

Recipe at a Glance

• Prep time: 10 minutes
• Cook time: 22–24 minutes
• Total time: about 30 minutes
• Servings: 2
• Protein: about 36g per serving
• Added sugar: none

Why You’ll Love This One-Pan Salmon

• High in protein: A 6 oz salmon fillet plus the vegetables gives you about 36g of protein, along with healthy omega-3 fats.
• One pan, perfect timing: The cauliflower and carrots get a 10-minute head start, so the salmon and every vegetable finish together.
• Fresh, no-cook sauce: Parsley, garlic, lemon and olive oil add bright flavor without butter or cream.
• Weeknight friendly: About 10 minutes of hands-on work and one pan to wash.

Ingredients (serves 2)

For the salmon and vegetables

• 2 salmon fillets (about 6 oz / 170 g each)
• 1 1/2 cups cauliflower florets
• 1 1/2 cups broccoli florets
• 2 medium carrots, sliced into thick rounds
• 1 1/2 tbsp olive oil
• 1/2 tsp salt and 1/4 tsp black pepper

For the garlic herb sauce

• 1/2 cup fresh parsley, finely chopped
• 1 small garlic clove, grated
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• Pinch of salt and chili flakes (optional)

How to Make One-Pan Herb Salmon

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Toss the cauliflower and carrots with 1 tbsp olive oil and half the salt and pepper. Roast for 10 minutes.
3. Pat the salmon dry, brush with the remaining olive oil, and season with the rest of the salt and pepper.
4. Push the vegetables to the sides, add the broccoli, and place the salmon in the center of the pan. Roast for 12–14 minutes, until the salmon flakes easily and reaches 145°F (63°C) inside.
5. While it roasts, stir together the parsley, garlic, olive oil, lemon juice, salt and chili flakes for the sauce.
6. Spoon the herb sauce over the salmon and serve with the roasted vegetables.

Tips for Perfect Sheet Pan Salmon

• Dry the fillets well: Patting the salmon dry helps the surface roast instead of steam.
• Cut vegetables evenly: Similar-sized pieces cook at the same speed, so nothing is underdone.
• Don’t crowd the pan: Leave a little space between the vegetables so they brown at the edges.
• Check early: Thinner fillets may be done at 10–11 minutes. The salmon is ready when it flakes easily with a fork.

Storage and Reheating

• Fridge: Keep leftovers in an airtight container for up to 2 days, with the sauce stored separately.
• Reheating: Warm gently in a 300°F (150°C) oven for about 10 minutes so the salmon doesn’t dry out, or enjoy it cold over a salad.

Nutrition (Estimated, Per Serving)

• Calories: about 590 kcal
• Protein: about 36g
• Carbohydrates: about 14g
• Fat: about 45g (mostly from salmon and olive oil)
• Fiber: about 5g
• Added sugar: 0g

Nutrition is an estimate based on the ingredients listed and will vary with the size of your fillets and the brands you use.

Frequently Asked Questions

Can I use frozen salmon?
Yes. Thaw it completely in the fridge and pat it dry before roasting.

Can I swap the herbs?
Yes. Cilantro, dill, or a mix of parsley and basil all work well in the sauce.

Can I substitute the salmon?
A firm white fish like cod works with the same timing. Chicken breast also works but needs about 20 minutes once added to the pan.

Is this salmon recipe low-carb?
Yes. With no rice or potatoes, each serving has only about 14g of carbohydrates, mostly from the vegetables.