Easy Sheet Pan Salmon and Veggies
This Asian sheet pan salmon is an easy and flavorful dinner that requires a few simple ingredients and 20 minutes of cooking! Pair it with some fresh quinoa or rice for an easy, family favorite dinner.
Most people fall into one of two categories when it comes to salmon. You either love it or you hate it. I’m guessing if you’re here, you love it, but even if you’re the latter, I’m going to convince you otherwise!
The thing about salmon is that it needs to be cooked properly. I mean, most foods need to be cooked properly in order to taste good, but it’s especially important with salmon.
Having an easy and flavorful sauce/marinade is essential with any fish recipe. This sheet pan salmon is glazed with a sweet and spicy Asian sauce and baked to perfection. If you love this recipe, try my lemon pepper salmon, greek chicken bowls or chicken fajita bowls next!
Why you’ll love this recipe
- Easy to make
- Minimal clean up
- Pantry staple ingredients
- Packed with flavor
How to make sheet pan salmon
The best thing about this recipe is its flavor, but also how easy it is to make! It only requires a few minutes of you actively doing something, so it’s the perfect recipe for a busy night.
Preheat the oven to 400 degrees Fahrenheit. Whisk together all ingredients for the sauce. Grease a large baking sheet with oil or butter.
Add about 3-4 tablespoons of the sauce to the carrots and toss well. Add the carrots to the baking sheet.
Bake for 10 minutes. They take longer to cook than the salmon/broccoli, so we’ll start them early!
Add the rest of the sauce to the salmon and broccoli and let the salmon marinate it in while the carrots roast.
When the carrots are done, add the salmon and broccoli to the baking sheet.
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Bake for 12-15 minutes or until the salmon easily flakes with a fork. If you prefer salmon more well done, bake for longer, but if you prefer more medium, bake for less time.
Remove from the onion and garnish with more cilantro and green onion if desired. Serve as is or with rice or quinoa! Try my air fryer tilapia or pesto salmon next!
Serving Suggestions
My personal favorite salmon pairing is quinoa or jasmine rice. I like to save a little extra sauce to pour over the two.
This sheet pan salmon would be great on top of my Thai noodle salad but is also delicious with rice, steamed or roasted sweet potatoes and a green like arugula or green beans. Generally, a carb and green veggie pairs well with salmon.
PRO TIP: I highly recommend purchasing and cooking salmon with the skin on. Almost all salmon I’ve come across is sold with the skin, so this shouldn’t be an issue. This will prevent it from drying out as it cooks.
Then, you can either serve it with the skin on or use a knife or spatula to easily slide the meat right off of the skin to serve.
How to store
Once cooked, this sheet pan salmon and veggies will last in the fridge for about 2 days. You can serve it cold over a salad, or reheat and serve warm!
Variations
I love the broccoli and carrot combo here, but you can swap for green beans, potatoes or sweet potatoes (just give extra time to roast), asparagus or whatever you like.
You can make it sweeter by adding more brown sugar, spicier by adding more chili crunch or even some sriracha, whatever your palate is craving!
Try these recipes next
Lastly, if you make this maple glazed salmon, don’t forget to tag me on instagram so I can see your creation. Leave a comment and rating below and let me know how it turns out!
Asian Sheet Pan Salmon and Veggies
by: claire cary
Ingredients
- 4, 4-6 ounce salmon fillets
- 3 cups chopped broccoli
- 3 cups peeled and sliced carrots
- ⅓ cup diced green onion
Sauce
- 2 tablespoons butter melted
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- ½ cup low sodium tamari or soy sauce
- 2 tablespoons minced cilantro
- 1 tablespoon minced garlic
- 1 tablespoon chili crunch
- 1 tablespoon sesame seeds
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Whisk together all ingredients for the sauce.
- Grease a large baking sheet with oil or butter.
- Add about 3-4 tablespoons of the sauce to the carrots and toss well. Add the carrots to the baking sheet.
- Bake for 10 minutes. They take longer to cook than the salmon/broccoli, so we’ll start them early!
- Add the rest of the sauce to the salmon and broccoli and let the salmon marinate it in while the carrots roast.
- When the carrots are done, add the salmon and broccoli to the baking sheet.
- Bake for 12-15 minutes or until the salmon easily flakes with a fork. If you prefer salmon more well done, bake for longer, but if you prefer more medium, bake for less time.
- Remove from the onion and garnish with more cilantro and green onion if desired.
- Serve as is or with rice or quinoa!
Notes
Comments
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I am just a little confused. this was linked under a maple salmon recipe, and is referred to as a maple salmon recipe, but there is no maple anywhere in this recipe?? I would love to see an actual maple salmon recipe.
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The recipe has since changed and is now a more generic Asian salmon recipe!
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LOVED the salmon and broccoli taste! My carrots were still somewhat raw and dried out. Tips to prevent this?
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You can grease the carrots a bit extra with oil and put them in the oven for longer/earlier than everything else!
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Delicious!! Even my kids liked it
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Thanks Gloria! So glad everyone loved it.
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