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Sheet Pan Roasted Salmon

Incredibly delicious, garlicky, super flavorful sheet pan dinner with oven-roasted salmon and brussels sprouts.

Sheet Pan Salmon Dinner

My favorite fish and my favorite veggie are now together, as one. Happy Happy Joy Joy! 👰‍♀️ 🤵‍♂️

Roasted salmon is, hands-down, the best way to enjoy fish. In my opinion, of course. It is a delicious and healthy dish that can be prepared in many ways, but the basic method of roasting a piece of salmon has to be my fave.

Another popular way to prepare roasted salmon is to place it on a bed of vegetables, such as Brussel Sprouts! The vegetables add flavor to the fish and become tender as they cook. The sprouts will add a nice crunch and earthy taste to the dish, while the salmon provides a healthy protein source and healthy omega-3 fatty acids.

I used to run away from cooking fish because it was always dry and tasted fishy. 🥴 But after trying this recipe, I’m sold. So easy and the fish was moist and tasty.

Ingredients

Salmon is typically seasoned with salt, pepper, and herbs or spices and might be basted with butter or oil to help keep it moist during cooking.

For the Salmon and Brussel Sprouts:

  • Salmon fillets: You will need 6 to 8 salmon fillets, or you can get one whole salmon fillet and cut that into 6 to 8 pieces.
  • Brussel Sprouts: About 2 pounds, trimmed.
  • Olive Oil
  • Garlic
  • Oregano
  • Salt & Pepper

How to Make Sheet Pan Roasted Salmon

One of the best ways to prepare roasted salmon is to season it with a simple mix of olive oil, garlic, salt, and pepper. This marinade gives the fish a bright, fresh flavor, and helps to keep it moist during cooking.

  • Preheat the oven to 450˚F.
  • Trim the Brussel sprouts and toss them with olive oil, garlic, salt, and pepper. Arrange the Brussels sprouts on a foil-lined baking sheet and roast for 14 minutes.
  • Meanwhile, prepare the salmon by drizzling olive oil over the fillets and sprinkle the fillets with minced garlic, then season with oregano, salt, and pepper.
  • Remove the brussel sprouts from the oven and place the fish around them.
  • Roast for 10 more minutes or until the fish is flaky and the veggies are tender.
  • Remove from oven, transfer the fish to a platter and let rest for several minutes before serving.

Recipe Tips

  • When preparing the fish, the thickness of the cut is important to consider. Salmon fillets that are 1 inch thick or less should be roasted for about 8 minutes at 450˚F. Thicker fillets may need to be roasted for a little longer, about 10 to 12 minutes. It’s best to use a meat thermometer to ensure that the fish’s internal temperature registers at 145˚F.
  • Fresh fish: Look for salmon fillets that are firm to the touch, and are pink or orange in color. Avoid fish that has a strong odor.
  • High heat: Roasting at high heat is a great way to cook salmon. The fillet will get a nice sear on the outside while still juicy and tender on the inside.
  • DO NOT overcook it. To avoid dry salmon, pull out the fish as soon as the internal temperature registers at 145˚F.
  • Rest: Let the fish fillets rest for a few minutes after cooking. This will allow the juices to redistribute and keep the salmon tender and moist.

Side Dish for Salmon

Once the salmon is cooked through, it can be served with a variety of sides, such as roasted Brussel sprouts, steamed vegetables, smashed potatoes, rice, or quinoa.

How To Store Cooked Salmon Fillets

  • To refrigerate: Before storing the cooked salmon fillets, make sure that they have cooled to room temperature. This will help to prevent the growth of bacteria. Transfer it to an airtight container and refrigerate; keep for 3 to 4 days.
  • To freeze: Wrap the fillets with plastic wrap, then in aluminum foil and place in the freezer.
  • Frozen salmon will last up to 3 months.
close up photo of a baking sheet with oven roasted salmon fillets topped with lemon slices, and brussel sprouts arranged around the fillets.

Not sure if you fancy brussels sprouts? Well, give this a try; I think it will most definitely change your mind. Please believe me! Just do it! It’s worth it! I’ll stop shouting now.

This seafood dish is easy to make. Almost effortless. You’ll need one sheet pan for the entire meal + one cutting board for all the prep stuff.

ENJOY!

More Salmon Recipes

photo of a Sheet Pan with Garlic Roasted Salmon with Brussels Sprouts

Sheet Pan Roasted Salmon with Brussel Sprouts

Katerina | Diethood
Incredibly delicious, garlicky sheet pan dinner with roasted salmon and brussels sprouts. An easy and healthy salmon dinner.
4.64 from 11 votes
Servings : 6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

FOR THE BRUSSELS SPROUTS
  • 2 pounds brussels sprouts, ends trimmed
  • 3 tablespoons olive oil
  • 1 clove garlic, finely minced
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
FOR THE SALMON
  • 6 to 8 salmon fillets, each fillet should be about 3 to 4-ounces
  • 1 tablespoon olive oil
  • 4 cloves garlic, finely minced
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper, or to taste

Instructions
 

  • Preheat oven to 450˚F.
  • Lightly grease a rimmed baking sheet with cooking spray and set aside.
  • In a large mixing bowl, combine trimmed brussels sprouts, olive oil, garlic, salt, and pepper; mix until well combined.
  • Transfer brussels sprouts to the prepared baking sheet; arrange them in a single layer and bake for 14 minutes, stirring once or twice during cooking.
  • In the meantime, prepare the salmon.
  • Drizzle salmon with olive oil.
  • Evenly divide and press minced garlic on top of each fillet.
  • Season salmon with oregano, salt, and pepper.
  • Remove the baking sheet from the oven; move the brussels sprouts around to make room for the salmon fillets.
  • Place salmon on the baking sheet and bake for 10 to 12 minutes or until salmon is cooked through.
  • Remove from oven; let stand 2 minutes and serve.

Notes

  • Fresh fish: Look for salmon fillets that are firm to the touch and are pink or orange in color. Avoid smelly fish.
  • High heat: Roasting at high heat is a great way to cook salmon. The fillet will get a nice sear on the outside while still juicy and tender on the inside.
  • DO NOT overcook: To avoid dry salmon, pull out the fish as soon as the internal temperature registers at 145˚F.
  • Reheating Leftovers: When reheating, make sure to reheat the fish to an internal temperature of 165˚F to ensure that any bacteria present has been destroyed.

Nutrition

Calories: 395 kcal | Carbohydrates: 15 g | Protein: 39 g | Fat: 21 g | Saturated Fat: 3 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 10 g | Cholesterol: 94 mg | Sodium: 501 mg | Potassium: 1444 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 1223 IU | Vitamin C: 129 mg | Calcium: 103 mg | Iron: 4 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: easy salmon recipe, salmon recipes
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43 comments on “Sheet Pan Roasted Salmon”

  1. Very good exactly as written added cauliflower rice and it took it over the top… will make this again Thank you for this wonderful recipe…

  2. You can also add broccoli and small tomatoes to the roasting pan. Another nice addition is a sprig of rosemary and 1/2 slice of lemon on each piece of salmon.

  3. Avatar photo
    Debbie Van Gieson

    I made this last night but because of the high heat temperature, I substituted Avocado Oil for the Olive Oil and it came out great! Loved this recipe!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      That’s completely up to you, but it will work either way. I keep the skin on because it keeps the salmon pieces intact. Then, I just eat around the skin. 😊

  4. Avatar photo
    Carrie Naglak

    I make salmon weekly and have made some amazing recipes, but this one, in it’s simplicity is TOP NOTCH. Our 19 month old had thirds! SCORE! I used a Tuscan herb oil since I didn’t have garlic oil, but I imagine garlic oil would have been amazing too! We dipped this in a fig balsamic and it was so tasty. This will become a regular for me!

  5. Thank you for this technique!!! I coated everything in a balsamic/ maple/ mustard sauce and it was delicious!

  6. Hello! This looks yummmmm! What temperature do you bake this at? I couldn’t find it in the recipe or notes!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      At 450F… first the brussels sprouts go in for 15 minutes, and then the salmon pieces for 10 more minutes. There’s a recipe box above the comments and it includes all the ingredients, directions, nutritional analysis, and so forth.

  7. Hello!

    I love Brussels sprouts, but my little girls don’t. Is there another veggie you suggest as a good substitute?

    What would cook well with that temperature and time?

    Thanks!

  8. Absolutely love this recipe.
    One of my favourites when I’ve forgotten to take meat out of the freezer.
    The frozen salmon I buy comes in separate sealed bags so I just pop the number I need in a bowl of tap water until they’re defrosted while I prepare and start cooking the sprouts.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      I would advise not to because the salmon will release a lot of water while cooking, and it won’t taste as good, or not as it was intended with this recipe.

  9. Can this recipe be cut in half and turn out the same? Instead of two pounds of salmon and Brussels sprouts, can I use one pound?

  10. I made this for my husband and I tonight, I added broccoli to the mix and some chopped garlic to the brussel sprouts. It was very good, I recommend this to anyone who thinks they don’t like salmon.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! Yes, you can freeze this meal, but I would suggest to keep them separate – salmon in one bag, and the veggies in another. Hope that helps. 🙂

  11. Avatar photo
    Marla Ferguson

    Hi There! I’m super excited about making this dish tonight for some girlfriends. The only thing is – I see lemons in the picture, but it doesn’t say anything about them in the recipe. Just wanted to see how you used them. Thank you!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Marla! Great recipe choice!! 😀
      I sometimes do add the lemon slices on top of the salmon and pop it all together in the oven, and other times, I don’t add the lemon slices until afterwards, and just use them as garnish. I hope that helps. Would love to know how your dinner party turns out!! Have a great weekend!

  12. I made this tonight, and it was delicious! Thanks so much for the recipe. Everything was cooked to perfection. I’ll definitely make this one again.

  13. Avatar photo
    Ashlyn ~ Dollop of Yum

    I love brussel sprouts and I love salmon, so them together sounds amazing! Using just one pan makes it a really convenient weeknight recipe. I included it in my latest post “Kick Start The New Year #2: 15 Healthy Dinners”!

  14. Avatar photo
    Patricia @ Grab a Plate

    This dish is gooooorgeous! And you really caught my attention with the word “garlic!” This olive oil sounds amazing – I’m going to be on the lookout, for sure! Hope everyone in your house is feeling fine and over the yuckiness of being sick!

  15. Avatar photo
    Chrisy @ Homemade Hooplah

    Stunning photographs for a stunning meal! I’m all for anything that leaves me with less dishes, and cooking the “main” and “side” dishes together like this does just that. Pinning!

  16. Avatar photo
    heather @french press

    so sorry about your little one, but this is my DREAM dinner – YUM!! and I am addicted to that garlic olive oil, it is SO good!!

  17. Avatar photo
    Lydia @ Suitcase Foodist

    I am ALL for one pan meals – I have exactly 14 x 26 inches of counter to work on, so anything that saves space is a premium.

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