When you’re short on time and even shorter on dinner ideas, this One-Pan Salmon and Veggie Bake is just the ticket!
I’m alllll about that meal prep.
Especially on Sundays when I’m procrastinating on a blog post gearing up for a busy week ahead. Even if I have just 1-2 hours on the weekend I’ll find a way to sneak in some sort of meal prep – even if it’s just making salads and chopping vegetables for other dishes I’ll make later in the week.
But I have to say that much as I love to have everything already cooked (because it makes the week so. much. easier.) I honestly go back and forth between the convenience of a pre-made, reheat and eat kind of meal and one that I actually have to cook.
See, I love cooking. And I really love the smell of food cooking so lately, even when I’ve got a busy week ahead of me, I’ve been planning for a least 1-2 meals that will be cooked right before they’re served. Typically it’s a meal made in the slow cooker (like this 5-ingredient White Chicken Chile or Beef Stew) or Instant Pot (hello, Sweet Potato Chicken Curry) but lately I’ve been loving on the ‘One-Pan’ or ‘Sheet Pan’ dinners – like this One-Pan Salmon and Veggie Bake -that are popping up all over the Interwebs.
I love that I can prep the ingredients ahead of time (slice, dice, thaw, mix the sauce or seasoning, etc,) then when it’s time to cook, I just toss it onto a parchment paper-lined baking sheet and pop it in the oven while I make a salad, feed the animals, do a few air squats and push-ups (not kidding) and help with homework.
Of course, if you prefer the convenience of a reheat and eat meal, you can totally make this one on the weekend. And sometimes I do. It’s fantastic served hot or cold over a bed of greens with a drizzle of this incredibly sublime Lemon Garlic Dressing & Marinade from Tessemae’s. Oh, this stuff is magical. And it’s what makes this dish so fantastically easy to pull together.
So let’s do this one-pan wonder thing, shall we?
I won’t belabor the process of the sheet pan dinner because you’re smart and you’re all about saving time (Wow! We haven’t even formally met yet and we have so much in common. I knew I liked you the minute you clicked over here.) But I will say that you need to line that pan with some parchment paper to make clean up really easy. You can read this post to get an idea of why I don’t use aluminum foil.
Essentially, you just need to get those veggies prepped and on the baking sheet before topping them with big, beautiful wild-caught salmon filets (read this post to make sure you’re selecting the safest filets) and then drizzling the works with Tessemae’s Organic Lemon Garlic Dressing & Marinade. If you want those sweet potatoes nice a tender, be sure to slice then very thinly. I use a mandolin slicer to get mine just shy of 1/8th inch thick. I love my mandolin slicer. If you don’t have one you can certainly use a knife, but a mandolin is going to make your life infinitely easier and you’ll find that you use it for so many things other than this recipe.
One-Pan Salmon & Veggie Bake has just 5 ingredients + virtually no clean up #Whole30 #realfood Click To Tweet
A word on cooking time: Depending on how thin you slice the sweet potatoes and how thick your salmon filets are, this recipe can take anywhere from 20-30 minutes to bake so don’t leave the house. Maybe just hang out and sneak in a few air squats and push-ups. If you find that the salmon is done (flakes easily with a fork) before the vegetables, just remove the salmon to a plate and cover it with another plate or a lid of some sort then continue cooking the vegetables for another 5-10 minutes until they’re tender and to your liking.
Serve with extra lemon for squeezing over the top and nice big salad
That’s it. So simple!
If you’re all about that meal prep too (or want to be!) then be sure to check out our new Weekly Meal Prep Menu Series. You’re gonna love it! Each Friday we deliver 5 fast and easy recipes + a printable grocery list to your inbox – all you have to do is shop, prep and cook.
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Ready, Set…It’s time to rock that sheet pan dinner
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One-Pan Salmon and Veggie Bake
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 1x

Ingredients
- 1 ¼ lbs. Wild-caught salmon, cut into 4 portions
- 1 lb. sweet potato (about 1 large)
- 12 oz. green beans, trimmed
- ½ small red onion, thinly sliced
- 3 Tbsp. olive oil
- Juice of 1 medium lemon (~ ¼ cup)
- 2 cloves garlic, finely minced
- 1 Tbsp. fresh dill (or ½ tsp. dried dill)
- ½ tsp. sea salt
- ¼ tsp. black pepper
- ½ lemon, thinly sliced
Instructions
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Make the marinade by whisking together the oil, lemon juice, garlic, dill, sea salt, and pepper in a small bowl. Set aside 2 Tbsp. of the marinade to use later.
- Place salmon fillets in a shallow dish and pour half of the remaining marinade (not the 2 tablespoons you just set aside), over the salmon. Place the salmon in the fridge to marinate while you prep the veggies.
- Wash the sweet potato and pat it dry. Using a knife or mandolin slicer, thinly slice the sweet potato (with the peel intact) into rounds about ⅛-inch thick.
- Place the sweet potato slices on the baking sheet. Drizzle with the other half of the marinade you used for the salmon. Toss the sweet potatoes with the marinade then spread them into an even layer on the baking sheet.
- Place the baking sheet in the preheated oven and bake for 10 minutes. After 10 minutes, remove the pan and add the green beans and red onion in pile atop the sweet potatoes. Drizzle with the last 2 Tbsp. of marinade. Give them a little toss with your hands or a spoon then spread them evenly over the sweet potatoes. Return the pan to the oven and bake an additional 5 minutes.
- After 5 minutes, remove the pan from the oven and place the marinated salmon filets directly on top of the vegetables. Arrange lemon slices over the top of each salmon filet and sprinkle with a little salt and pepper.
- Place the baking sheet back into the oven and bake for 10-15 minutes or until the salmon flakes easily with a fork and is no longer opaque. The sweet potato slices should be tender and the green beans crisp-tender.
- Serve the salmon and vegetables with additional lemon wedges and sea salt and pepper, if desired.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 365
- Sugar: 5g
- Sodium: 370mg
- Fat: 12g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 31g
What’s your favorite one-pan meal for busy weeknights? Share in the comments below!
This post was made possible by our friends at Tessemae’s. Though we received compensation for this post, the opinions expressed here are – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
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View Comments
Bethany @ athletic avocado says
I LOVE sheet pan dinners, but I have yet to make a salmon version! This recipe is my calling to do so! I need to find that marinade ASAP!
Jessica Beacom says
Sheet pans dinners (or ‘Suppers’ if you’re from the midwest like Stacie and I!) are where it’s at!
Enjoy!
laura says
is there another marinade/dressing you can recommend that might go good with the salmon and veggies? I love everything about this, but husband is not really into a lemony marinade. also do you think you could do a similar thing but with chicken thighs? Ha sorry for the tangents…
Jessica Beacom says
Hi Laura! No worries about the tangents, I do the same thing when I talk about food…and then, and this…ha!
You can sub 2 parts oil to 1 part fresh lemon juice plus a clove of garlic or a pinch of garlic powder for the dressing we used and get similar results.
As for the chicken thighs, glad you asked! You might want to try our One-Pan Balsamic Chicken Veggie Bake, One-Dish Chicken Fajita Bake or One-Pan Chicken Bacon Ranch Sweet Potato Bake
Enjoy!
Candace says
Great recipe! Love one-sheet dinners! I was, however, disappointed to see that the Tessamae’s dressing has sunflower oil. In general, I love their brand, but I try to avoid sunflower oils and other highly refined PUFAs (especially as I’m rereading “Deep Nutrition”!!). I used the garlic and lemon juice (and a touch of maple syrup) instead and it was delicious. Thanks for this easy dinner idea! The fresh dill was my favorite!
★★★★
Jessica Beacom says
Hi Candace,
Thanks for the kind words. I totally hear you about the sunflower oil (and great read, btw). It’s something that I’ve allowed to come back into my life in small quantities now that I’ve fully healed my gut and my autoimmune disease is in remission but I understand that it’s not for everyone. I do, however, wish they’d switch to avocado oil and I’ve shared that feedback with them.
Shira says
This dinner was delicious! Thank you!! Even my picky kids devoured it 🙂 definitely adding this one to the rotation!
Stacie Hassing says
So great to hear Shira! We’re glad you discovered a new recipe to add to your rotation 🙂 Yay for being kid-friendly too!
Andrea says
Fantastic and as simple as they say! I’m a “new” cook and trying to feed my family healthy meals. I had to make my sauce with olive oil, lemon & garlic but tasted great. My son really liked the “potatoes” no need to tell him what kind. Will make again.
★★★★★
Stacie Hassing says
Thanks for the feedback and glad to hear you found this recipe simple and tasty.
Melisa says
Made this tonight for supper. It turned out good but unfortunately didn’t care for the lemon with the sweet potatoes. Will diffenitly try again but with a different marinate. Also I think next time I will put my veggies in for the 5 minutes first then take it out and add the fish to finish cooking all together. Otherwise it turned out good. Thanks for the recipe.
★★★
Katherine says
Tried this last night and it was amazing! I didn’t have the bottled marinade/dressing (not sure if it’s available in Canada at all…) so I made my own as the recipe suggests. Also added a bit of grainy mustard on top of the salmon for some extra flavour which was delicious! 🙂 Thanks for this recipe! Will definitely make again on a busy weeknight after work.
★★★★★
Melissa says
This was so yummy! I didn’t have the actual dressing so I made my own according to the suggestion. I also didn’t have dill and substituted thyme which was a really nice pairing to the salmon. Unfortunately the grean beans that I bought were looking pretty bad so I used Brussels instead which worked according to the recipe timing as well. Thanks so much for sharing, I will definitely be making again!!
★★★★★
Stacie Hassing says
Awesome!! You never can go wrong with Brussels!
Elizabeth says
This was so incredibly easy and delicious!! Keep the sheet pan dinners coming!!
★★★★
Stacie Hassing says
Yessss! We LOVE sheet pan dinners!
Alina says
Do you think this same recipe would work with other fish like tilapia?
Jessica Beacom says
Hi Alina,
Yes, it would work. However, since tilapia fillets tend to be much thinner than salmon, I’d suggest adding the tilapia to the pan halfway through the cooking time to avoid overcooking.
Ellen Carstensen says
Loved this! Just made it tonight, and it took us maybe 10 minutes to put together… then popped it in the oven! I used lemon, garlic, and olive oil instead of the recommended dressing just because I didn’t have it, and it was delicious! Definitely putting this one in my recipe book.
★★★★★
Ruth says
The recipe look great on salmon/string beans and I am going to use pumpkin with cayenne pepper and cinamon…
Stacie Hassing says
Love the sounds of that! Roasted pumpkin is so good! We’d love to hear how it turns out.
Sue says
How many calories in a baked Salmon dinner with green beans?
Stacie Hassing says
Hi Sue, the calories are listed at the bottom of the recipe. Hope that answers your question.
Lauren says
This was incredible and so easy to put together!! Will be in my regular rotation.
★★★★★
Stacie Hassing says
YES! So great to hear you enjoyed this recipe. It’s one of my go-to’s too!
Alex says
Easy and delish!
★★★★★
Stacie Hassing says
Our favorite kind of recipes! In fact, I’m making this recipe tonight for dinner 🙂
Ana says
Easy to prepare and very tasty indeed
Claire says
I really wanted to like this, but 45 mins later and I’m still waiting on the sweet potatoes to cook through. I did slice them pretty thin. Not sure of the parchment paper has anything to do with the slower cooking. Also why add the salmon at the start then take it out? Why not add towards the end, esp as for me the sweet potatoes are taking way longer than the 20 mons suggested. Taking the salmon out just means it’s going to get cold.
★★★
Raaya Gupta says
I made this for my family as a treat, and it was just perfect. Super warm, and rich with fresh flavours. A tip is to add asparagus instead of the green beans, they taste much better with the lemon and salmon. Happy cooking!
★★★★★
Stacie Hassing says
Thanks so much for sharing! So great to hear your family enjoyed this recipe!