Sheet-pan Salmon Dinner

Looking for an easy sheet-pan dinner? Here’s a delicious salmon and vegetable meal you can make on any weeknight.

I used salmon for this meal but you could use chicken thighs or legs instead. (Note: if using bone in chicken, you will need to increase cooking time. I would suggest cooking the chicken alone on the pan for 15-20 minutes before adding the vegetables, and then cooking another 20-25 minutes).

Since salmon is a relatively fast-cooking protein, I chose vegetables that cook in the same amount of time – peppers, zucchini and onion. If I had chosen harder vegetables like carrots or potatoes, they would still be underdone by the time the salmon was ready. So the softer vegetables are key here – you could use mushrooms or broccoli too. Also be sure to cut everything into approximately the same sized chunks, again for even cooking.

I love cooking and eating salmon because it is so good for you and soaks up any flavour you throw at it. The sauce today is a simple combination of soy sauce, brown sugar, sriracha and garlic. It has the sweet, salty and spicy which work together in perfect harmony.

If you read the recipe down below, you will see that I pour the sauce on the fish at 3 separate times – before, during and after cooking. This helps to really get the sauce into the fish, but also makes sure that you have the fresh sauce flavour when you eat it. Also, if you were to put all this sauce (with high sugar content) at the beginning of cooking, it would end up being burned and unappetizing – I know this from personal experience, sadly.

This turned out amazing and everything was perfectly cooked. The salmon was so tender and flavourful, it almost melted in your mouth. The sesame seeds and green onion are the final touch that add a little extra bite and freshness.

Wondering what to serve with this? I would suggest some rice or couscous. And if you have leftovers (didn’t in my house), you can break up the salmon into chunks and makes wraps with the roasted vegetables and some romaine lettuce. That would be some excellent repurposing of leftovers!


  • 1 zucchini, in 1 inch half moons
  • 1 pepper, in chunks
  • 1 onion, in wedges
  • 1 1/2 tbsp olive oil
  • Salt and pepper
  • 1 1/2 lb salmon fillet
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce (GF: use tamari)
  • 1 tsp minced garlic
  • 1 tsp sriracha
  • 1 green onion, sliced
  • 1 tsp sesame seeds


  1. Preheat oven to 375°. Line large baking sheet with aluminum foil and parchment paper – for easy cleanup.
  2. Place zucchini, peppers and onion on sheet. Toss with oil, 1/4 tsp salt and 1/8 tsp pepper. Move vegetables to one side of the pan.
  3. In a small bowl, combine brown sugar, soy sauce, garlic and sriracha.
  4. Place salmon on other side of pan. Sprinkle with a pinch of pepper. Spoon 1/3 of the sauce on the salmon.
  5. Bake 20-25 minutes until the fish is flaky and vegetables are tender. Half way through cooking, spoon another 1/3 of the sauce on the salmon and give the veggies a stir.
  6. Once cooked, remove from oven, drizzle remainder of sauce and sprinkle with green onion and sesame seeds.
  7. Serve hot.

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