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Sheet Pan Salmon Winter Vegetables

Featured in: Healthy Meals

This dish features tender salmon fillets roasted alongside a medley of winter root vegetables like carrots, parsnips, and sweet potatoes. The vegetables are caramelized in the oven, releasing natural sweetness, while salmon cooks to a flaky finish. Fresh greens tossed with lemon juice and olive oil add brightness and balance. All components cook on a single sheet pan, simplifying preparation and cleanup, making it a perfect choice for a nourishing, hassle-free dinner.

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Updated on Mon, 17 Nov 2025 15:57:00 GMT
Golden-brown sheet-pan salmon with roasted winter vegetables, a flavorful and easy meal. Save
Golden-brown sheet-pan salmon with roasted winter vegetables, a flavorful and easy meal. | berrycottage.com

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.

The first time I made this for my family, everyone raved about the delicious contrast between the savory salmon and sweet roasted root vegetables. It quickly became a favorite for busy weeknights.

Ingredients

  • Salmon fillets: 4 pieces, 6 oz each, skin-on
  • 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 lemon, thinly sliced for salmon, 1 teaspoon juice for greens
  • Carrots: 2 medium, peeled, cut into 1 inch chunks
  • Parsnips: 2 medium, peeled, cut into 1 inch chunks
  • Sweet potato: 1 small, peeled, cubed
  • Red onion: 1 small, cut into wedges
  • Thyme: 1 teaspoon dried or 1 tablespoon fresh for vegetables
  • Baby kale or baby spinach: 4 cups (120 g)

Instructions

Preheat & Prep Sheet:
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
Prepare Vegetables:
In a large bowl, toss carrots, parsnips, sweet potato, and red onion with 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:
Pat salmon fillets dry. Rub with olive oil and season with salt and pepper.
Add Salmon:
After roasting vegetables, push them to the edges of the pan, making space for salmon in the center.
Top Salmon:
Place salmon fillets, skin-side down, in the center. Top with lemon slices.
Finish Roasting:
Return baking sheet to oven and roast for 10 to 12 minutes, until salmon is cooked and vegetables are tender and caramelized.
Toss Greens:
While salmon cooks, toss greens with olive oil, lemon juice, salt, and pepper.
Add Greens:
Scatter greens over hot vegetables and salmon after baking, let wilt for 2 minutes before serving.
Serve:
Serve salmon fillets with roasted vegetables and wilted greens, and squeeze extra lemon juice over top if desired.
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| berrycottage.com

Gathering around the table with everyone scooping up bright veggies and flaking off tender salmon always reminds me of winter holidays spent together.

Required Tools

Large rimmed baking sheet, parchment paper or foil, large mixing bowl, chefs knife, cutting board

Allergen Information

Contains fish (salmon). Confirm packaged ingredients are free from cross-contamination if allergies are a concern.

Nutritional Information

Calories: 420, Total Fat: 21 g, Carbohydrates: 27 g, Protein: 31 g per serving

Flaky cooked sheet-pan salmon sits atop tender vegetables, awaiting a squeeze of fresh lemon juice. Save
Flaky cooked sheet-pan salmon sits atop tender vegetables, awaiting a squeeze of fresh lemon juice. | berrycottage.com

This simple sheet-pan salmon is packed with color and flavor, making dinner fast and memorable.

Recipe FAQ

→ What type of salmon is best for this dish?

Skin-on salmon fillets work best as they hold together during roasting and provide crisp texture on the skin.

→ Can other root vegetables be used?

Yes, turnips, beets, or rutabagas can be substituted or added for variety and flavor depth.

→ How do I ensure the vegetables are perfectly caramelized?

Toss vegetables evenly in oil and arrange in a single layer. Roast at a high temperature and stir halfway for uniform caramelization.

→ What greens work well with this dish?

Baby kale, baby spinach, or Swiss chard are great choices that wilt nicely when tossed over the hot vegetables and fish.

→ Can this meal be prepared ahead of time?

Vegetables can be prepped in advance. Cooking is quickest fresh, but leftovers can be reheated gently to retain flavors.

Sheet Pan Salmon Winter Vegetables

Flaky salmon roasted alongside caramelized winter roots and tender greens for an easy, wholesome meal.

Prep duration
20 min
Cook duration
30 min
Complete duration
50 min
Created by Lily Anderson


Complexity Easy

Heritage Modern American

Output 4 Portions

Dietary considerations No dairy, Without gluten

Components

Fish

01 4 skin-on salmon fillets, 6 oz (170 g) each
02 1 tablespoon olive oil
03 ½ teaspoon kosher salt
04 ¼ teaspoon freshly ground black pepper
05 1 lemon, thinly sliced

Root Vegetables

01 2 medium carrots, peeled and cut into 1-inch chunks
02 2 parsnips, peeled and cut into 1-inch chunks
03 1 small sweet potato, peeled and cubed
04 1 small red onion, cut into wedges
05 2 tablespoons olive oil
06 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
07 ½ teaspoon kosher salt
08 ¼ teaspoon black pepper

Greens

01 4 cups (120 g) baby kale or baby spinach
02 2 teaspoons olive oil
03 1 teaspoon lemon juice
04 Pinch of salt and pepper

Directions

Direction 01

Preheat oven and prepare pan: Heat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.

Direction 02

Prepare root vegetables: In a large bowl, combine carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, thyme, salt, and pepper. Spread the mixture evenly on the prepared baking sheet.

Direction 03

Roast root vegetables: Place vegetables in the oven and roast for 20 minutes, stirring halfway through for even cooking.

Direction 04

Season salmon fillets: Pat salmon dry, rub with 1 tablespoon olive oil, then season with kosher salt and black pepper.

Direction 05

Arrange salmon on pan: Remove pan from oven, push vegetables to the edges, and place salmon fillets skin-side down in the center. Top each fillet with lemon slices.

Direction 06

Roast salmon and vegetables together: Return the pan to the oven and roast for an additional 10 to 12 minutes until salmon is just cooked through and vegetables are tender and caramelized.

Direction 07

Prepare greens dressing: While salmon roasts, toss baby kale or spinach with olive oil, lemon juice, salt, and pepper.

Direction 08

Add greens and serve: Remove the pan from the oven, scatter dressed greens over the hot salmon and vegetables, and allow the greens to wilt for 2 minutes. Serve immediately with optional fresh lemon juice squeezed on top.

Necessary tools

  • Large rimmed baking sheet
  • Parchment paper or foil
  • Large mixing bowl
  • Chef's knife
  • Cutting board

Allergy information

Review each ingredient for potential allergens and seek professional medical advice if you have concerns.
  • Contains fish (salmon). Verify other ingredients for cross-contamination if allergies are a concern.

Nutritional information (per portion)

These values are estimates only and shouldn't replace professional medical guidance.
  • Energy: 420
  • Fats: 21 g
  • Carbohydrates: 27 g
  • Proteins: 31 g