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Sheet pan salmon

Sheet-Pan Salmon with Roasted Broccoli & Carrots

Servings: 2–4
Prep Time: 15 minutes (+ thaw time if needed)
Cook Time: 20–25 minutes
Total Time: 35–40 minutes (excl. thawing)

Ingredients

Salmon & Veggies

  • 4 salmon fillets (6 oz/170 g each), skin on or off
  • 1 lb (450 g) broccoli florets (about 4 cups)
  • 3 medium carrots, peeled & cut on the diagonal into ¼″-thick slices
  • 3 Tbsp extra-virgin olive oil, divided
  • 3 garlic cloves, minced
  • 1 lemon, zested & juiced
  • Kosher salt & freshly ground black pepper

Carb (choose one)

  • Quinoa
  • 1 cup dry quinoa, rinsed
  • 2 cups water or low-sodium broth
  • Brown rice
  • 1 cup dry brown rice
  • 2½ cups water or low-sodium broth
  1. Preheat & Prep
  2. Preheat oven to 425°F (220°C).

  3. Line a rimmed baking sheet with parchment paper or foil.

  4. Toss the Veggies

  5. In a large bowl, combine broccoli & carrots.
  6. Drizzle with 2 Tbsp olive oil, half the garlic (1½ cloves), ½ tsp salt and ¼ tsp pepper.

  7. Toss to coat, then spread on one side of the sheet pan.

  8. Season the Salmon

  9. Pat fillets dry; season with salt & pepper.
  10. In the same bowl, whisk together:
    • 1 Tbsp olive oil
    • Remaining garlic
    • Lemon zest + juice of ½ lemon
    • Pinch salt & pepper

  11. Place fillets on the other side of the pan (skin-side down if applicable) and brush with the lemon-garlic oil.

  12. Roast

  13. Bake 12–15 minutes, until veggies are tender-crisp and salmon flakes easily (125–130°F/52–55°C internal).

  14. Cook the Carb

  15. Quinoa: Boil 2 cups water, add quinoa, cover & simmer 15 minutes. Rest 5 minutes, fluff.

  16. Brown rice: Boil 2½ cups water, add rice, cover & simmer 40–45 minutes. Rest 5 minutes, fluff.

  17. Serve

  18. Plate quinoa or rice, top with salmon, arrange veggies.
  19. Squeeze remaining lemon over everything.

Method B: From Frozen (No Thaw)

  1. Prep & Roast Veggies
  2. Preheat oven to 425°F (220°C).
  3. Toss broccoli & carrots with 2 Tbsp oil, half the garlic, ½ tsp salt & ¼ tsp pepper.

  4. Spread on one side of the sheet pan.

  5. Add Frozen Fillets

  6. Place frozen fillets (sealed in plastic) on the other side; cover loosely with foil.

  7. Roast 8–10 minutes.

  8. Season Midway

  9. Remove foil; discard any excess liquid. Pat fillets gently dry.

  10. Brush with mixture of 1 Tbsp oil, remaining garlic, full lemon zest & juice, salt & pepper.

  11. Finish Roasting

  12. Roast uncovered 12–15 minutes more, until salmon reaches 125–130°F (52–55°C) and flakes easily.

  13. Total cook time: ~20–25 minutes.

  14. Cook & Serve

  15. Prepare quinoa or rice as above while salmon finishes.
  16. Serve exactly as in Method A.

Tips & Variations

  • Heat: Add red-pepper flakes to the garlic oil.
  • Herbs: Stir chopped dill or parsley into the oil.
  • One-Pan Carb: Add halved baby potatoes with the veggies; roast 25–30 minutes total.

Storage & Reheating

  • Fridge: Store components separately up to 3 days.
  • Reheat: Warm in a 300°F oven (8–10 minutes) or microwave in short bursts with a sprinkle of water.