One-Pan Salmon and Veggies is the ultimate solution for a healthy one-pan meal that’s on the table in under an hour. This recipe has become my go-to for busy weeknights, combining flaky oven-baked salmon and perfectly roasted potatoes with vibrant asparagus for a meal that’s as simple as it is satisfying. The best part? Your oven does most of the work!

If you’re tired of juggling multiple pots and pans or spending ages on complicated meals, this quick salmon recipe is for you. Everything cooks together on one pan, meaning fewer dishes to wash and more time for what matters—like enjoying the meal.

Why This One-Pan Salmon and Veggies Is a Game-Changer

Time-saving perfection: Compared to traditional salmon dinners, this shortcut shaves off prep and clean-up time. You’ll only spend about 15 active minutes in the kitchen.
Hands-off cooking: While the oven roasts everything to perfection, you’re free to prep a side salad, wrangle kids, or simply relax.
Minimal clean-up: By keeping everything on one pan, you avoid the hassle of multiple pans, pots, or trays.
Simple yet gourmet: The combination of garlic, lemon, and thyme creates restaurant-worthy flavors without requiring fancy techniques.
Nutritional boost: This dish is packed with protein, healthy fats, and fiber for a well-rounded meal that keeps you energized.

Equipment You’ll Need for This One-Pan Salmon and Veggies

The beauty of this recipe lies in its simplicity, and the equipment you need is probably already in your kitchen:

Sheet pan: A standard baking sheet is the foundation for this meal. I recommend lining it with foil or parchment paper for effortless clean-up.
Mixing bowls: Small bowls are helpful for making the garlic-lemon glaze.
Basting brush: This is optional, but it makes applying the glaze to the salmon quick and mess-free.
Sharp knife: Essential for quartering potatoes and trimming asparagus.

Simple Ingredients for One-Pan Salmon and Veggies

This recipe relies on fresh, simple, and versatile ingredients:

Salmon fillets: Opt for high-quality fillets with the skin on for best texture and flavor. Frozen fillets work too—just thaw them first.
Red or yellow potatoes: These roast beautifully, offering a crispy exterior and creamy interior. Feel free to use sweet potatoes as a swap.
Asparagus: A quick-cooking veggie that pairs perfectly with salmon. Green beans or broccoli are excellent substitutions if needed.
Fresh thyme: This herb adds an earthy, fragrant touch. Dried thyme is a good alternative if you’re out of fresh.
Lemon juice: Brightens up the flavors and balances the richness of the salmon. Bottled lemon juice works in a pinch!

One-Pan Salmon and Veggies Recipe Details

Prep Time: 15 minutes
Cook Time: 42 minutes
Total Time: 57 minutes
Servings: 2 servings
Difficulty Level: Easy

One-Pan Salmon and Veggies Ingredients

2 lb small red potatoes (910 g), quartered
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
4 cloves garlic, minced
4 tablespoons lemon juice
2 tablespoons fresh thyme
2 teaspoons ginger
2 salmon fillets
1 bunch asparagus, roughly 1 pound (455 g)

How to Make One-Pan Salmon and Veggies

Preheat your oven to 400°F (200°C). Line a sheet pan with foil or parchment paper for easy clean-up.
Spread the quartered potatoes onto the pan. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, 2 cloves of minced garlic, and 1 tablespoon of lemon juice. Toss to coat evenly and roast for 30 minutes.
While the potatoes bake, prepare the salmon glaze: Combine 2 tablespoons of olive oil, 2 cloves of minced garlic, 2 tablespoons of lemon juice, 2 teaspoons of ginger, 1 tablespoon of thyme, and a pinch of salt and pepper in a small bowl. Stir well.
Remove the pan from the oven and push the potatoes to one side. Add the salmon fillets and brush them generously with the glaze, coating both sides.
Arrange the asparagus spears around the salmon and drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Sprinkle the remaining thyme over the asparagus and potatoes.
Return the pan to the oven and bake for an additional 10-12 minutes. The salmon is ready when it flakes easily with a fork, and the asparagus should be tender-crisp.
Plate your one-pan creation and enjoy!

Jake’s Tips for the Best One-Pan Salmon and Veggies

Bring salmon to room temperature: Let the fillets sit out for 15 minutes before baking to ensure even cooking.
Customize your veggies: Swap asparagus for green beans, zucchini, or brussels sprouts depending on what you have on hand.
Don’t overcrowd the pan: Make sure everything has space to roast evenly, especially the potatoes.
Make ahead: Chop the potatoes and asparagus the night before, and you’ll save precious prep time.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.

Easy One-Pan Salmon and Veggies Variations

Spicy twist: Add a sprinkle of red pepper flakes to the glaze for a kick.
Asian-inspired: Swap thyme and lemon juice for soy sauce, ginger, and sesame oil to create a completely different flavor profile.
Vegetarian option: Substitute salmon with tofu or portobello mushrooms and use the same glaze.
Meal prep version: Double the recipe and divide portions into containers for grab-and-go lunches.

One-Pan Salmon and Veggies FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely and pat it dry before cooking to avoid excess moisture.

What other vegetables can I use?

You can swap asparagus for green beans, broccoli, or brussels sprouts. Adjust roasting time accordingly.

Do I need to peel the potatoes?

No, keeping the skins on saves time and adds a nice texture. Just give them a good scrub!

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I make this in advance?

Yes, you can prep the veggies and the glaze a day ahead. Store them separately, and assemble right before baking.

I hope this One-Pan Salmon and Veggies inspires you to get dinner on the table quickly and effortlessly. What’s your favorite kitchen shortcut? Share it in the comments below—I’d love to hear!