Sheet Pan Salmon With Spring Vegetables
This sheet pan salmon with spring vegetables is a high-protein, nutrient-rich meal made with king salmon, fresh herbs, and seasonal veggies like asparagus, snap peas, and leeks. Perfect for a weeknight dinner or easy meal prep, this recipe supports women’s health with heart-healthy olive oil, omega-3-rich salmon, and hormone-supporting veggies—all in under 30 minutes.
Salmon with Spring Vegetables
As a nutrition consultant and chef, I’m always on a mission to help you make satisfying and delicious meals that you can feel great about. I get a lot of requests for quick, high-protein dinners, and this Salmon with Spring Veggies recipe is exactly that! It’s an easy sheet pan meal that’s full of fresh, seasonal ingredients like asparagus, snap peas, and leeks. This recipe is delicious and incredibly healthy, featuring salmon, a powerhouse of omega-3 fatty acids, and spring vegetables loaded with essential nutrients.
This recipe comes together quickly, making it a perfect weeknight dinner option for the whole family. The best part? It’s a one-pan meal, so cleanup is a breeze. When I first made it, I couldn’t get enough of the flavors—tender, perfectly roasted salmon with a zesty squeeze of lemon and a variety of vibrant veggies. I hope you love it as much as I do!
Ingredients you’ll need for this recipe
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Why You’ll Love This Recipe
Versatile: You can easily swap out veggies or seasonings to suit your preferences, making this recipe customizable.
Quick and Easy: This sheet pan salmon with spring vegetables requires minimal prep and cleanup.
Packed with Nutrients: It’s a nutrient-dense meal featuring heart-healthy salmon, vitamin-rich veggies, and fresh herbs.
Perfect for a Weeknight: Whether you’re cooking for one or feeding the whole family, this easy dinner recipe is perfect for busy nights.
Flavorful: Fresh lemon, garlic, and dill bring out the best in the salmon and veggies, creating a bright, flavorful dish.
Did you know?
King salmon, also known as Chinook salmon, is the royalty of the salmon world—literally the largest and fattiest of all wild salmon species. What makes it so special (besides its rich, buttery flavor) is its sky-high omega-3 content. We’re talking nearly double the healthy fats compared to other varieties like sockeye or coho. These omega-3s are essential for hormone balance, brain health, glowing skin, and reducing inflammation—basically, king salmon is like a nutrient-dense spa day on a plate. And bonus: wild-caught king salmon often comes from sustainable fisheries, so it’s a win for your health and the planet. 👑🐟
How to make Spring Salmon
- Preheat the oven: Preheat your oven to 400°F (200°C) for a nice, even roast.
- Prepare the veggies: Wash and trim the asparagus and snap peas. Clean leeks well, then slice them into thin rounds, removing any tough green parts. Toss the vegetables with olive oil, garlic, cumin seeds, and a pinch of salt and pepper in a small bowl.
- Prepare the salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, cumin seeds, minced garlic, pepper, and a squeeze of lemon juice. You can use lemon zest for extra flavor.
- Roast the veggies and salmon: Toast the seeds on an iron-cast frying pan. Spread the vegetables around the salmon on the baking sheet. Roast everything in the preheated oven for about 15-20 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. I actually prepared the salmon on an iron-cast frying pan because I like it more crispy.
- Finish with fresh herbs: Remove the veggies from the oven (if you cooked your fish in the iron cast, place it on top of the vegetables). Sprinkle fresh dill over the salmon and veggies, squeeze more lemon juice, and serve!
Ingredient Substitutions
- Salmon: If you prefer, you can use other types of fish like arctic char or even a white fish like cod or halibut. Just adjust the cooking time as needed.
- Olive Oil: You can substitute with avocado oil for a slightly different flavor profile.
- Spring Veggies: Feel free to swap the asparagus and snap peas for other spring vegetables like green beans, radish, or any other spring veggies.
- Herbs: If you don’t have dill, parsley, tarragon, or thyme, that would also work well.
Health Benefits (for Women’s Health)
- Salmon: Rich in omega-3 fatty acids, essential for heart health, brain function, and reducing inflammation. Omega-3s also support hormonal balance, making this dish an excellent choice for women’s health.
- Asparagus: A great source of folate, which promotes healthy cell division and is essential for women, especially during pregnancy.
- Snap Peas: Packed with vitamin C, fiber, and antioxidants, snap peas support immune and digestive health.
- Leek: Rich in vitamins A, C, and K, leeks are great for bone health and supporting a healthy immune system.
- Garlic: Known for its anti-inflammatory and immune-boosting properties, garlic can also help regulate blood pressure.
- Olive Oil: Rich in monounsaturated fats, olive oil supports heart health and can help reduce inflammation.
- Cumin: This spice is known for its digestive benefits and has also been shown to help balance blood sugar levels.
Chef Angie’s Tips
- Don’t overcook the salmon: Keep an eye on the internal temperature. Salmon is best when it’s just cooked through but still juicy. A meat thermometer ensures it’s at 145°F (63°C). Sock eye salmon is thinner and dryer, so you need less cooking time.
- Uniform veggie cuts: Make sure to cut your vegetables to a similar size to ensure they cook evenly.
- Use parchment paper: Lining your baking sheet with parchment paper makes cleaning easy and helps prevent sticking.
- Optional lemon zest: For extra lemony brightness, add lemon zest to the salmon before roasting for an added zing.
Ways to Serve
- Serve over a bed of greens: This sheet pan meal is perfect on top of a bed of arugula or spinach for a fresh, light dinner. If spring greens inspire you, pair this dish with something refreshing like a simple spring salad with fennel to round out your dinner. This combination will leave you feeling satisfied and excited to eat seasonally.
- Pair with roasted sweet potatoes: If you’re craving something heartier, roasted sweet potatoes or baby potatoes are a great addition.
- On a serving platter: For a more elegant presentation, arrange the salmon and veggies on a serving platter with lemon wedges and fresh herbs.
Storage
This Salmon with Spring Veggies makes excellent leftovers! Store any leftovers in an airtight container in the fridge for up to 2 days. You can easily reheat the salmon and veggies in the oven or stovetop for a quick lunch or dinner the next day.
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Equipment
- Baking Sheet: Roasting the salmon and veggies using a sturdy baking sheet. Lining it with parchment paper will make cleanup much easier.
- Small Bowl: A small bowl is helpful for tossing the vegetables with olive oil and seasonings.
- Meat Thermometer: This tool ensures that your salmon reaches the perfect internal temperature of 145°F (63°C).
FAQ
Can I use frozen salmon for this recipe?
Yes! If using frozen salmon, make sure to thaw it completely before roasting. The cooking time may be slightly longer depending on the thickness of the fillets and the type of salmon.
Can I use other vegetables?
Absolutely! Feel free to swap in your favorite spring veggies, such as thin carrots, snow peas, or cherry tomatoes. Just be mindful of the cooking times for each vegetable to avoid overcooking.
Can I make this dish in advance?
While this dish is best served fresh, you can prep the vegetables and season the salmon ahead of time. Store them separately in airtight containers in the fridge until ready to cook.
This Salmon with Spring Veggies is an easy, healthy, and delicious weeknight dinner that checks all the boxes. It’s full of fresh ingredients, packed with nutrients, and sure to satisfy the whole family. Enjoy this vibrant meal whenever you’re craving a quick yet flavorful dish!
Check out another salmon recipe: Mediterranean roasted salmon with olive tapenade. For more spring recipes, visit 20 Vibrant Spring Recipes.
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Sheet Pan Salmon With Spring Vegetables
Ingredients
- 2 bunches Asparagus
- 6 oz Snap peas or 1 bag
- 2 Leeks
- 3 Lemons
- 2 tbsp Cumin seeds
- 4 tbsp Olive oil
- 6 cloves Garlic minced
- 3 tbsp Dill fresh and chopped
- 1/4 tbsp Salt
- Black pepper to taste
- Red pepper flakes if you like it spicy
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) for a nice, even roast.Prepare the veggies: Wash and trim the asparagus and snap peas. Clean leeks well, then slice them into thin rounds, removing any tough green parts. Toss the vegetables with olive oil, garlic, cumin seeds, and a pinch of salt and pepper in a small bowl.Prepare the salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, cumin seeds, minced garlic, pepper, and a squeeze of lemon juice. You can use lemon zest for extra flavor.Roast the veggies and salmon: Toast the seeds on an iron-cast frying pan. Spread the vegetables around the salmon on the baking sheet. Roast everything in the preheated oven for about 15-20 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. I actually prepared the salmon on an iron-cast frying pan because I like it more crispy.Finish with fresh herbs: Remove the veggies from the oven (if you cooked your fish in the iron cast, place it on top of the vegetables). Sprinkle fresh dill over the salmon and veggies, squeeze more lemon juice, and serve!
Nutrition
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