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This quick and easy Sheet Pan Salmon with Caramelized Vegetables is a simple one pan meal that will draw oohs and aahs from the dinner crowd.


serves 3

Total time

45 minutes




  • note: each sheet pan will hold 3 servings.
  • 10 brussels sprouts (trimmed and halved)
  • 6 slender rainbow carrots (trimmed and peeled)
  • 12 ounces small multicolored potatoes ( (I used fingerling) halved lengthwise )
  • 3 slender parsley root or parsnip ( trimmed and peeled)
  • 1 japanese eggplant, or 1/2 regular eggplant ( cut into roughly 2 inch chunks)
  • 2 hot peppers such as jalapeno or Fresno ( halved lengthwise)
  • olive oil
  • salt and fresh cracked black pepper
  • 3 slices of salmon (approximately 1/3 pound each)
  • 9 thin slices of lemon
  • optional: honey or marmalade to brush over the salmon
  • fresh thyme or dill


  1. Set the oven to 425F
  2. Toss the veggies in about 2-3 tablespoons of olive oil, or enough to lightly coat them, and season with salt and pepper. Lay them out in a single layer on a sheet pan. Don't crowd the pan. Cook for 10 minutes, maybe 15 if your veggies are on the larger side.
  3. Lightly season the salmon with salt and if you like you can brush on a layer of honey or marmalade. Top with the sliced lemon.
  4. Remove the pan from the oven and give everything a good stir. Make room for the salmon and nestle it in among the vegetables. Roast for a further 20 minutes, or until the salmon is cooked through and the vegetables are browned and tender.
  5. Serve with a sprinkle of fresh thyme or dill.
  6. View the recipe instructions at The View From the Great Island

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