Everyone has a meal they can eat every single week, this easy sheet pan salmon with veggies is mine! Flaky salmon + seasoned sweet potato + savory broccoli = an incredibly easy and satisfying meal prep. I love the simplicity of this meal and the fact that it’s fairly hands-off, your oven does most of the work! Line your baking sheets with foil to make cleanup a breeze.
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How to customize this sheet pan salmon meal:
- An easy swap would be changing up the veggies! We’re using sweet potato and broccoli because they’re easy to roast and they provide a lot of color to this meal. You can easily roast up green beans, cauliflower, cabbage, carrot, regular potato, mushrooms, Chinese eggplant, onion or bell peppers.
- You don’t have to use salmon! Tempeh, tofu, chicken, shrimp or beef would be great. Adjust the oven cooking times for the protein as follows:
- TEMPEH: If using tempeh, cut it into strips and marinate it in the homemade teriyaki sauce before baking. It will need 15 minutes to bake and you can flip it halfway, but it’s not necessary
- TOFU: Follow the same instructions as written for the salmon. After the first 15 minutes, remove the pan from the oven and transfer the broccoli to a plate. Flip the tofu and put the it back in the oven for another 15 minutes, increasing the temperature to 425 F (220 C), until the tofu appears brown on the edges.
- CHICKEN: If using chicken, you can cut it into small pieces or use the entire breast. Marinate it in the teriyaki sauce before baking. It will need 30-40 minutes to bake if it’s a thick piece. Slicing chicken breasts in half will reduce the cooking time.
- SHRIMP: If using shrimp, shell and devein them first before marinating. Bake only for 10 minutes max, as it cooks very fast and overcooked shrimp in the microwave is no fun!
- BEEF: If using beef, use the pre-cut “stir fry” strips from the grocery store (or cut it yourself) and marinate it before baking. Beef will need 20 minutes to bake and you can flip it halfway if desired.
Is salmon better in the oven or pan?
Both are fantastic, but cooking salmon in the oven doesn’t require constant attention the same way it does when you pan-sear it.
How to store & Rehat this sheet pan salmon
This sheet pan salmon meal can last in the fridge for up to four days. It’s not freezer-friendly. It reheats really well in the microwave or on the stove. Happy prepping!
Other recipes you’ll love:
- Meal Prep Salmon Poke Bowl Recipe
- Mandarin Orange Salad With Salmon And Sesame Dressing
- Pan-Seared Salmon, Coconut Rice & Mango Salsa
- Easy Sheet Pan Shrimp With Pineapple
- Sheet Pan Ratatouille Pasta
- Pineapple Fried Rice With Peas, Red Pepper And Tofu
Sheet Pan Salmon With Veggies
For the salmon
- 1/3 cup soy sauce
- 1 TBSP rice vinegar sub tamari or liquid aminos
- 1/4 cup honey sub brown or white sugar
- 16 oz salmon cut into 3 pieces / 14 oz package of firm tofu, sliced into pieces or chopped into cubes
For the sweet potato
- 1 large sweet potato chopped into bite-sized pieces, sub russet potatoes
- 1 tsp cumin
- 1 tsp cinnamon
- 1 TBSP olive oil
- salt and pepper
For the broccoli
- 1 large head of broccoli chopped
- 1 inch ginger minced
- 3 cloves garlic minced
- 1 TBSP soy sauce
- Preheat your oven to 400 F.
- Prepare the salmon: Mix the soy sauce, rice vinegar and honey in a measuring glass. Place the salmon in a baking dish, sprinkle some salt on top and pour the sauce over the salmon. Let it sit on the counter until ready to use.
- Roast the potatoes: In a bowl, toss the potato wedges with olive oil, cumin, cinnamon, salt and pepper. Pour them onto a sheet pan and spread them out so they are touching as little as possible. Bake for 20 minutes, flip then continue baking for 15-20 more minutes.
- In the same bowl you used for the sweet potatoes, add the broccoli, ginger, garlic, salt, pepper and olive oil. toss well, then pour the broccoli onto another baking sheet. Push it to one side to make room for the salmon.
- Add the salmon pieces next to the broccoli. Spoon more of the soy sauce mixture on top of the salmon from the baking dish. Bake the salmon and broccoli for 15 minutes, or until the salmon is firm to the touch and flakes apart.
- Divide the salmon, broccoli and sweet potatoes between 3 meal prep containers.