When I got home from two weeks of travel, all I wanted was something familiar, simple to make, but still very delicious. This rainbow sheet pan meal fit the bill perfectly. I love sheet pan meals because you can focus on cleaning while everything roasts in the oven!
Ready to make it happen?
In this recipe, we’re using bell pepper, brussels sprouts, summer squash, carrots, baby red potato and honey miso salmon. You can use any flavor profile for your protein, but I find honey miso to be delicious with any veggie combo.
Veggies to use based on color
Not into some (or all) of these veggies? Here are other ideas that would totally work!
Red: cherry tomatoes*, red cabbage, cranberries*
Purple: red onion*, red cabbage, purple carrots, beets
Orange: orange bell pepper*, butternut squash, pumpkin, sweet potato
Yellow: yellow bell pepper*, corn, cauliflower* tossed with turmeric
Green: asparagus*, broccoli*, green bell pepper*, green beans*, zucchini*
Choose one of each color and you’ll be good to go!
Veggies marked with a * only need 20 minutes to roast! The rest need closer to 40 mins.
Switch up the protein and flavor profile
Salmon is just one option here! You can also use:
- chicken breast – 35-40 minutes (you may want to sear it on the stove first)
- chicken thigh – 40 minutes
- shrimp – 20 minutes
- Pork loin – 25-30 minutes (you may want to brown it on the stove first)
- tofu/tempeh – 20 minutes
- Chickpeas – 15-20 minutes
- Your favorite veggie/meat patties
And if you want to put slightly more work into it, you can throw your favorite homemade meatballs on the sheet pan instead!
We’re using a honey (or agave or maple syrup) miso flavor profile, but since the veggies make a good backdrop to any flavor, here are some other ideas:
- Honey lime cilantro
- BBQ (just use your favorite barbeque sauce)
- Balsamic honey
- lemon rosemary garlic
- honey mustard
- Fajita (use a fajita spice mix and a little lime juice!)
- Jerk seasoning
I could probably list 15 more, but those are the best in my opinion! And if you have a favorite marinade that’s not on this list, whip it out for this sheet pan recipe.
Adding more varied textures to this meal
I found this plenty filling and I loved the textures, but if you want more variety, I recommend adding a grain, pasta or bean (cooked separately) to your containers. If you make this adjustment, you may want to reduce the amount of veggies or protein (or not, if you get super hungry at mealtime!!). It’s up to you.
You can also add some fun toppings and garnishes! Cilantro, parsley, chives, green onion, nuts and seets and cheeses all make great garnishes for this meal to add some more color and texture.
Storage and reheating notes:
This meal can last in the fridge for up to 4 days. I don’t recommend freezing it! It reheats well in the microwave or in the oven, but you can reheat it on the stove as well.
Rainbow Veggie Sheet Pan Meal With Salmon
Prep Time15 minutes
Cook Time40 minutes
- 16 oz salmon cut into 3 pieces (use a very sharp knife) - sub chicken or shrimp, see notes below
- 1/4 cup water
- 1 TBSP miso paste
- 1 TBSP mirin
- 1 TBSP soy sauce sub tamari or liquid aminos
- 1/4 cup maple syrup
- 1 inch ginger grated
- 2 cloves garlic grated
- 4 baby red potatoes quartered
- 2 carrots chopped in half, then chopped into 2-inch pieces
- 8 brussels sprouts chopped in half
- 1 red bell pepper chopped into 1-inch squares
- 1 summer squash chopped into thick half moons
- 2 TBSP olive oil divided
- 2 cloves garlic minced, divided
- 2 tsp paprika divided
- 2 tsp oregano divided
- salt and pepper to taste
- Preheat your oven to 400 F and slice the salmon.
- Make the marinade: whisk the miso paste and water in a cup or measuring glass until it's smooth (sometimes microwaving for about 10-15 seconds helps). Add the mirin, soy sauce, maple syrup, ginger and garlic. Place the salmon in a small baking dish or in a zip top bag. Pour the marinade over and let it sit for 20-40 minutes.
- Add the carrots and baby red potatoes to a bowl with half the olive oil, minced garlic, paprika, oregano, salt and pepper. Toss well with your hands or a wooden spoon. Pour the mixture onto a baking sheet and give the veggies space. Cook for 20 minutes in the oven.
- Using the same bowl, add the brussels sprouts, bell pepper and summer squash. Add the remaining olive oil, garlic, paprika, oregano, salt and pepper. Pour them on a second baking sheet if you have one (you don't want to over crowd the pan - that results in steamed veggies!) and spread them out on the pan and make sure the Brussels are placed flat side down on the sheet pan. Bake in the oven for 20 minutes. Flipping isn't necessary.
- Take out the carrot and potato sheet pan. Push the veggies to the sides to make space for the salmon in the center. Place the salmon on the sheet pan (try to avoid getting too much liquid from the marinade in the pan) and bake for 15 more minutes (12 if your salmon pieces are thinner/smaller).
- Let the veggies cool completely before placing in containers (this is a good time to clean a little!).
- Assemble: Divide the roasted veggies between three meal prep containers in an even layer. Place the salmon on top. That's it!
Cooking times for shrimp in the oven: 15 minutes, flipping is a good idea
Cooking time for chicken in the oven: 35-40 minutes - add chicken to the pan with potatoes and carrots when you first put it in the oven!