This low carb roasted salmon and vegetables sheet pan dinner only takes 30 minutes to make. There is also a delicious herb butter you can use on the tender salmon or fresh veggies from the garden to add even more flavor to this healthy weeknight meal.
You might also like this low carb cajun sheet pan dinner.

Salmon is one of our favorite meals as a family, especially when my son started to like it. My husband often makes smoked salmon but I like just any way it’s prepared. But today I was looking for a healthy dinner that I could make with veggies from the garden. So this roasted salmon and vegetables sheet pan dinner was the answer.
Nothing is better than a sheet pan meal because it usually doesn’t take that much cooking or time. You just lay the fish on the baking sheet and scatter seasoned vegetables around it and set it in the oven to roast. Easy peasy.
This recipe is an also great because you can buy everything at Aldi and the seasonings are very simple but have amazing flavor. This is the perfect summer dinner to have on rotation because it’s very healthy and easy. I like it because it’s low carb too.
Health benefits of salmon and what kind to buy.
There are so many good things about salmon and here are few reasons why I like to make it for my family.
First of all it’s a fatty fish that is high omega-3 fatty acids which most people have heard is good for you. And like most seafood it’s high in protein and low carb. A 4 ounce piece has 29 grams of protein and no carbs.Â
Salmon is a good source of B vitamins, antioxidants, potassium and selenium. (learn more). But I really like it because it tastes great and it’s very versatile. You can grill, bake, smoke or poach it. It also cooks well in the air fryer. You can also do a lot of with leftovers and I have few suggestions below.
As for what kind to buy, try to buy wild caught salmon if you can as it’s healthier that farm raised. I buy mine at Aldi which is farm raised though but it’s what I can afford and find easily.
For this recipe I bought a large piece because I wanted leftovers for other recipes. However on average you can plan on serving 3.5 – 4oz per person. I have never used frozen salmon with this recipe but it could work if you thaw it well first.
How to make roasted salmon and vegetables sheet pan dinner.
I didn’t use a marinade and just some basic seasonings for this dish. The simple ingredients is used to make this healthy and easy dinner recipe, is fresh vegetables, a piece of salmon, garlic, olive oil, salt and black pepper, butter and fresh herbs.Â
I chose low carb vegetables from our garden and I loved that they are also colorful. I used yellow and green zucchini, grape tomatoes, sweet peppers and red onions.
Other low carb veggies to try are broccoli, cauliflower, asparagus, green beans or even potatoes if you don’t care about carbs.
Step 1: Preheat oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray and set aside. You can also cover the baking sheet with parchment paper or aluminum foil but also spray with cooking spray.
Step 2: Dab the fish dry with a paper towel and rub 1 teaspoon of olive oil on top and sprinkle salt and black pepper on it.
Step 3: Slice or chop vegetables into bite-sized pieces and keep slices thin. Try to keep them all roughly the same size so that they cook evenly. I find using a mandoline is the easiest way to do this. If you are using grape or cherry tomatoes you can keep them whole.
Place into a bowl and toss with olive oil, crushed garlic, salt and black pepper to evenly coat all the veggies.
Step 4: Lay the seasoned salmon fillet on the baking tray in the middle and scatter the raw veggies around it.
Step 5: Place in the preheated oven and bake for 20 minutes. Cooking time may vary. Let rest for 5 minutes before serving.
You can garnish with fresh herbs like fresh dill or parsley or add a few fresh lemon slices or wedges for people to add a squeeze of lemon juice on the fish if you want. Below are the details for the compound butter that you make for even more flavor.
I like to place the baking sheet right on the table and let even one cut a piece of the fish and scoop up some veggies as well. Serve with a nice green salad and you have a complete meal! Store leftovers in an airtight container.
Please scroll down to view the printable recipe card.
How to make herb butter to go with this dish.
If you want to add a boost of flavor, try making this easy herb butter that you can use on any veggie, chicken or fish to make it even more tasty. Plus it takes just a few minutes to make.
You need softened butter, fresh crushed garlic and minced fresh herbs. I used 4 tablespoons of butter, 1 clove of garlic and 1 teaspoon each of basil and thyme. Just mix together and form into a log shape and wrap in plastic wrap.
Refrigerate to let it set up and then add a tablespoon of this to the fish and/or veggies right out of the oven. Save the rest of the butter for other dishes.
Recipes to try with leftovers fresh salmon.
Here are few recipe ideas that you can use leftover salmon to make them.Â
- Top a salad with a cooked piece of salmon. (strawberry salmon salad)
- Make a spread for crackers or raw vegetables. (smoked salmon spread)
- Salmon cakes are very easy and tasty for dinner. (easy salmon cakes)
- Make a salmon salad like you would chicken salad.
- Add to zucchini noodles for a cream seafood gluten free pasta dinner. (salmon alfredo noodles)
This roasted salmon and vegetables was my kind of healthy and easy summer dinner. The entire meal on one pan so it’s easy to clean cup and takes very little prep time. Plus it’s colorful and healthy so I feel good about serving it to my family. I hope you like as much as we did.
And if you have leftovers of this delicious dinner try one of the low carb recipes above.
The nutritional information for 1 servings out of 4 of vegetables is:
108 cals / 7.2g fat / 10.2g carbs / 2.7g fiber / 2.1g protein
The nutritional information for 1 (5oz) serving of salmon is:
247 cals / 7.8g fat / 41.4g protein
The nutritional information for 1 tablespoon of herb butter is:
104 cals / 12.1g fat / 0.3g carbs / 0.1g fiber / 0.2g protein

Easy Roasted Salmon and Veggies Sheet Pan Dinner
This easy roasted salmon and vegetables sheet pan dinner is an easy and deliciously healthy meal that you can make on busy weeknights. Use the lleftover salmon to make other recipes.
Ingredients
- 2 ½ pound salmon fillet (I used one big piece)
- 5 cups fresh vegetables (I used zucchini, grape tomatoes, onions, peppers)**
- 2 tablespoons olive oil (+ 1 teaspoon for salmon)
- 2 cloves garlic, crushed
- ½ teaspoons salt
- ¼ teaspoon black pepper
Herb Butter (optional)
- 4 tablespoons soften butter
- 1 clove garlic, crushed
- 1 teaspoon fresh basil, minced
- 1 teaspoon fresh thyme, minced
Instructions
- Preheat oven to 400°F. Get out a large rimmed baking sheet and spray with nonstick cooking spray. Can also cover with parchment paper or tin foil for less clean up but make sure to spray that with nonstick spray if you use it.
- Chop vegeteables into thin slices or bite-sized pieces and as uniformly as possible. Lay the salmon down in the middle of the prepared baking sheet. Rub 1 teaspoon of olive oil on the salmon and season with salt and black pepper.
- In a large bowl add tthe vegetables, garlic and 2 tablespoons of olive oil. Mix weel and scatter the vegetables around the salmon.
- Place in the preheated oven and bake for 20 minutes or until the salmon is cooked through and the vegetables are fork tender. Note cooking times may vary. Take out and let set for 5 minutes before serving.
- If using herb butter for a boost of flavor add a tablespoon on the salmon and spread all over right after the salmon comes out of the oven. You can also garnish with lemon wedges if you want to add a squeeze of lemon juice.
- TO MAKE THE HERB BUTTER. Mix the softened butter with the herbs and crushed garlic. You can use this right aways and save the rest in an airtight container to use later with other dishes.
- NOTE: You can also spoon the mixed soften butter mixture onto a piece of plastic wrap and roll into a log. Wrap it up and refrigerate to let it set up. Then you can slice off pieces when you want to add more flavor to dishes.
Notes
* I used 2 cups of zucchini (green and yellow), 1 cup grape tomatoes, 1 cup sliced red onions, 1 cup sweet bell peppers
Note this size of salmon whill make about 8 - 5 oz servings so you should have leftovers. You can use a smaller piece of fish if you want. There are enough veggies for 4-5 servings and the herb butter makes about 4 servings.
The nutritional information for 1 servings out of 4 of vegetables is:
108 cals / 7.2g fat / 10.2g carbs / 2.7g fiber / 2.1g protein
The nutritional information for 1 (5oz) serving of salmon is:
247 cals / 7.8g fat / 41.4g protein
The nutritional information for 1 tablespoon of herb butter is:
104 cals / 12.1g fat / 0.3g carbs / 0.1g fiber / 0.2g protein
Nutrition Information:
Yield: 8 Serving Size: 1 piece salmonAmount Per Serving: Calories: 247
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