Sheet-Pan Salmon And Herb-Roasted Vegetables

This fast one-pan dish from My Fresh Perspective calls for less than 10 ingredients and makes clean-up super easy. Salmon is an excellent source of high-quality protein and contains heart-healthy fats. Here, it’s paired with fiber-rich Brussels sprouts, but you can easily replace them with whatever veggies you have on-hand. The recipe comes together in just 30 minutes and can be doubled for a healthy meal prep lunch or dinner.

Ingredients for servings


  • Avocado oil spray 2

  • 3 cups Brussels sprouts, trimmed and halved 1

  • 1 tsp herb seasoning 2

  • 2 pieces wild-caught salmon (4 ounces) fillets

  • Garnish

  • 1 tbsp minced parsley


  • Preheat oven to 400ºF (205ºC) and line a large baking sheet with parchment paper.

  • In a large bowl, mist the carrots and Brussels sprouts generously with avocado oil. Toss with all-purpose and herb seasonings. Place sprouts in a single layer on the baking sheet, leaving space at one end.

  • Arrange the salmon and green beans in the extra space. Again, coating generously with avocado oil.

  • Bake for 20 minutes, switching the oven to the broil setting for the last 2–3 minutes, if desired, to crisp the edges of the veggies and salmon.

  • Divide between two bowls. Sprinkle with fresh parsley and pumpkin seeds; serve immediately.

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