Rainbow Inspired Sheet Pan Salmon and Veggies
This Rainbow Inspired Salmon and Veggies Sheet Pan is an easy and healthy weeknight main dish. With 10 minutes of prep and a 30 minute bake time you can have dinner ready in less than an hour!
Per popular request, here is another easy salmon sheet pan meal! This is simple, healthy, and easy to whip up in a flash or prep ahead. Prep the veggies and sauce ahead of time and then all you have to do is heat up the oven and put everything on the sheet pan.
Although this time I used a honey mustard sauce you could just as easily use the sauce from the Rosemary mustard chicken sheet pan for this.
Table of contents
Ingredients
- salmon fillet
- honey mustard sauce
- rainbow veggies like: tomatoes, bell peppers, squashes, broccoli, green beans, eggplant, onion, etc.
Possible substitutions:
You can use one large fillet or several smaller ones. If you use smaller fillets they will cook faster so you will most likely need to remove them from the cookie sheet and finish roasting the vegetables. See the Top Tips section below for tips on knowing when salmon is done cooking.
If you are in a real hurry you can use a store bought honey mustard dressing.
Also, use whatever veggies that your family will eat. If they will only eat tomatoes and bell peppers, use tomatoes and bell peppers. But this is a great opportunity to make “new” vegetables fun.
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How to make this
- Preheat your oven and line a cookie sheet with parchment paper or spray with cooking oil.
- In a small mixing bowl, whisk together the sauce.
- Place the salmon fillet along the top of the cookie sheet and then line the veggies up in rainbow order.
- Season the vegetables with olive oil, salt & pepper.
- Brush your salmon with the honey mixture. Sprinkle the leftover garlic over top the salmon.
- Bake for 20-25 minutes until the salmon is done cooking.
- Cut the salmon into 6 servings. Serve each salmon filet with a portion of each vegetable.
Top Tips
How to know when salmon is done cooking?
According to the USDA salmon should be cooked to a minimum of 145 degrees F when measured at the thickest part of the salmon fillet.
A good meat thermometer will always be your friend when cooking meats to the perfect temperature. I use my Thermoworks thermopen all the time to make sure I don’t overcook or undercook my meat.
I’ve found the perfect time to pull the salmon from the oven is when the fish has reached 135 degrees F when measured at the thickest part. Cover with foil and allow to sit for at least 10 minutes. The fish will continue to cook as it rests.
You will know when salmon is finished baking when you can easily flake the meat with a fork.
Top Tips for cooking with kids
Don’t forget that having a dipping sauce for the vegetables is enticing for kids. Also, a food pick can make eating them more fun as well.
Remember that building positive experiences with food is important with kids! All of these vegetables are on the easier side for kids to cut so let them enjoy the process of helping prep them even if they won’t eat them yet.
See here for more tips on cooking with kids!
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Recipe
Ingredients
Sauce
- 3 Tablespoons dijon mustard
- 3 Tablespoons honey
- 8 cloves garlic minced, divided use
- 4 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 400 degrees and line a cookie sheet with parchment paper or spray with cooking oil.
- In a small mixing bowl, whisk together the mustard, honey, lemon juice and half of the garlic. Mix until well blended.
- Place the salmon fillet, skin side down, along the top of the cookie sheet and then the tomatoes, bell peppers, squash, broccoli and red onion below it. Keep in mind the rainbow pattern (red, orange, yellow, green, and purple).
- Drizzle the olive oil over top of your vegetables and season with salt & pepper.
- Brush your salmon with the honey mixture. Sprinkle the leftover garlic over top the salmon.
- Bake for 20-25 minutes until the salmon reaches 135°F when measured at the thickest part of the fillet. Remove the cookie sheet from the oven and lightly cover the salmon with foil. Allow to rest for 10 minutes before serving.
- After the resting time is complete, cut the salmon into 6 servings. Serve each salmon filet with a portion of each vegetable.
Notes
Be sure to use a large baking sheet, approximately 18×13 inches.
This dish pairs excellently with Cajun rice and/or dirty rice!
Other vegetables that work well for this are green beans, any bell peppers, and zucchini. Adapted from recipe by Cooking Classy
