The Best Frugal & Easy Sheet Pan Salmon and Vegetables
Whip up this frugal and easy sheet pan salmon and vegetables! Enjoy this quick, healthy meal that’s both delicious and budget-friendly. Cooking made effortless!
Our Favorite Sheet Pan Salmon and Vegetables
This sheet pan salmon and vegetables is one of those meals where it’s so delicious, healthy, and budget-friendly, that it almost doesn’t seem real. All of my kids, from my oldest to my youngest will eat this, even my pickiest eater!
Gather Your Supplies:
- 4 medium potatoes peeled and cut into 1-inch cubes
- 4 tablespoons olive oil plus more for drizzling
- 12 ounces frozen broccoli florets
- 2 lbs of salmon
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- salt and ground black pepper to taste
- Sheet pan
- Aluminum foil or silicone mat
How to Make Sheet Pan Salmon and Vegetables:
Prepare the Vegetables
- Preheat the oven to 425°F. Next, line a rimmed baking sheet with aluminum foil and spray with cooking spray.
- Spread the potatoes and broccoli onto the prepared pan. Then, drizzle with 2 tablespoons of olive oil, or more as needed to fully coat the vegetables.
- Toss the vegetables in the oil and season with salt and pepper, to taste.
- Roast for 10-15 minutes, then flip and cook for an additional 10-15 minutes.
Prepare the Glaze
- While the potatoes and broccoli are roasting, prepare the glaze for the salmon.
- In a small bowl, whisk together the maple syrup, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Remove the vegetables from the oven and turn the oven setting to BROIL on “high.”
- Add your salmon to an additional sheet pan lined with foil.
- Place the salmon on the tray, leaving at least ½-inch of space in between each fillet so that the fish cooks evenly.
- Brush the maple glaze on top of each piece of salmon.
Cook the Salmon
- Broil for 7-10 minutes, or until the salmon flakes easily with a fork and the top is browned and crispy.
Tips and Suggestions for Sheet Pan Salmon and Vegetables
This recipe is what I use for my family of 6. If you have a smaller family, you can reduce the amount of ingredients and use just one sheet pan. You can skip putting the veggies back in and add the salmon to the same sheet pan. Then, cook everything on broil for the remaining time. That is how I made it when we had a smaller family.
If you’re using frozen salmon, place in a bag or pan in your fridge and let thaw for a day or two.
The Best Frugal & Easy Sheet Pan Salmon and Vegetables
Whip up this frugal and easy sheet pan salmon and vegetables! Enjoy this quick, healthy meal that's both delicious and budget-friendly. Cooking made effortless!
Ingredients
- 4 medium potatoes peeled and cut into 1-inch cubes
- 4 tablespoons olive oil plus more for drizzling
- 12 ounces frozen broccoli florets
- 2 lbs of salmon
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- salt and ground black pepper to taste
Instructions
Prepare the Vegetables
- Preheat the oven to 425°F.
- Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
- Spread the potatoes and broccoli onto the prepared pan.
- Drizzle with 2 tablespoons of olive oil, or more as needed to fully coat the vegetables.
- Toss the vegetables in the oil and season with salt and pepper, to taste.
- Roast for 10-15 minutes, then flip and cook for an additional 10-15 minutes.
Prepare the Glaze
- While the potatoes and broccoli are roasting, prepare the glaze for the salmon.
- In a small bowl, whisk together the maple syrup, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Remove the vegetables from the oven and turn the oven setting to BROIL on “high.”
- Add your salmon to an additional sheet pan lined with foil.
- Place the salmon on the tray, leaving at least ½-inch of space in between each fillet so that the fish cooks evenly.
- Brush the maple glaze on top of each piece of salmon.
Cook the Salmon
- Broil for 7-10 minutes, or until the salmon flakes easily with a fork and the top is browned and crispy.
