This sheet pan salmon with vegetables features a sweet and tangy honey garlic sauce, succulent salmon and roasted vegetables, all cooked on one pan. It’s a fast, fresh and tasty meal the whole family will love!
Want more sheet pan dinners? Try my Sheet Pan Pork Tenderloin, Roasted Chicken and Vegetables and Greek Sheet Pan Chicken.
Sheet Pan Salmon is a Weeknight Staple
Salmon recipes are some of my favorites because they’re easy to make and my whole family loves salmon for dinner! This sheet pan salmon is one of our go-to dinner recipes, along with my Baked Salmon and Air Fryer Salmon.
I love this sheet pan salmon because it takes almost no effort and you get a complete meal cooked on one pan in the oven. The honey garlic sauce caramelizes on the salmon as it bakes, and a bit of the glaze seeps into the veggies, making them extra irresistible.
Ingredient Notes
- Salmon: The salmon should be cut into fillets that are 4-6 ounces each, so that they finish cooking at the same time as the potatoes and green beans.
- Honey Garlic Sauce: The sauce is a mixture of olive oil, honey, soy sauce, Dijon mustard, fresh garlic and black pepper. The soy sauce adds a bit of salty, umami flavor. The Dijon mustard is my secret ingredient that makes the sauce extra tasty!
- Potatoes: Both red or gold potatoes work well. Cut them into 1/2-inch cubes so that they cook quickly. You don’t need to peel them.
- Green Beans: Trim the stem ends off of the green beans.
- Olive Oil, Salt and Pepper: To season the veggies.
Find the full recipe with ingredient amounts in the recipe card below.
How to Make Sheet Pan Salmon with Vegetables
Make the sauce. Whisk together the olive oil, honey, soy sauce, Dijon mustard, fresh garlic and black pepper.
Prep the potatoes. In a large bowl, season the potatoes with olive oil and sprinkle with salt and pepper. Spread the potatoes out on a parchment paper lined baking sheet. Bake at 400° F for 5 minutes. The potatoes need a bit of a head start in the oven, since they take longer than the green beans and salmon to cook through.
Add green beans and salmon to the pan. While the potatoes are in the oven, season the green beans with olive oil, salt and pepper. Add the green beans to the pan with the potatoes. Then scoot the veggies to the edges of the pan and place the salmon fillets in the center. (Be careful, since the pan will be hot!) Spoon half of the honey garlic sauce over the salmon.
Bake for 10 minutes. Then spoon the remaining sauce over the salmon. Bake for 5-10 more minutes, until salmon is cooked through to 145° F.
Recipe Variations
One of my favorite things about this recipe is that it’s easy to customize. You can switch out the veggies based on what’s in season, what you enjoy, and what you have on hand.
- Zucchini (1-inch pieces), asparagus and bell peppers (1-inch pieces) can be added to the pan at the same time as the salmon.
- Brussels sprouts (halved), broccoli florets, sweet potatoes (3/4-inch pieces) and carrots (1.5-inch pieces) should be baked for 5 minutes before adding the salmon to the pan, as these vegetables take a bit longer to become tender.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Sheet Pan Salmon with Vegetables
Ingredients
For the Honey Garlic Sauce:
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- ⅛ teaspoon black pepper
Remaining Ingredients:
- 1 ½ pounds red or gold potatoes, scrubbed and cut into ½-inch cubes
- ¾ pound green beans, washed, dried, and trimmed
- 1 ½ tablespoons olive oil (divided)
- salt and black pepper
- 4 salmon fillets, skin on, 4-6 ounces each
Instructions
- Preheat oven to 400° F.
- Line a rimmed baking sheet with parchment paper.
- Place the honey garlic sauce ingredients in a small bowl and whisk to combine. Set aside.2 tablespoons olive oil, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon Dijon mustard, 3 cloves garlic, ⅛ teaspoon black pepper
- Place the potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper, to taste. Toss to evenly coat the potatoes. Spread potatoes out on the prepared baking sheet.1 ½ pounds red or gold potatoes, 1 ½ tablespoons olive oil (divided), salt and black pepper
- Bake potatoes in the preheated oven for 5 minutes. (You will add the green beans and salmon to the pan after the 5 minutes.)
- Meanwhile, place the green beans in the bowl that held the potatoes. Drizzle with ½ tablespoon olive oil and sprinkle with salt and pepper, to taste.¾ pound green beans
- After the potatoes have baked for 5 minutes, take the pan out of the oven. Add the green beans to the pan, and then move the vegetables to the edges of the pan to make room for the salmon in the middle. (Be careful, as the pan is hot.)
- Place the salmon fillets in the middle of the pan. Spoon about half of the honey garlic sauce onto the salmon and spread it over the tops of the salmon fillets.4 salmon fillets, skin on
- Use oven mitts to return the pan to the oven and bake for 10 minutes, then spoon the remaining sauce over the salmon. Bake for 5-10 more minutes or until salmon is cooked through to 145° F in the center. Serve immediately.
Notes
- Zucchini (1-inch pieces), asparagus and bell peppers (1-inch pieces) can be added to the pan at the same time as the salmon.
- Brussels sprouts (halved), broccoli florets, sweet potatoes (3/4-inch pieces) and carrots (1.5-inch pieces) should be baked for 5 minutes before adding the salmon to the pan, as these vegetables take a bit longer to become tender.
I originally shared this recipe (as honey garlic salmon and vegetables) in February 2016. Post updated April 2022 and January 2026.
So easy to make and the my family loved the flavor.
The best ever! Whenever I make salmon this is my go to recipe. Both of my toddlers (2 & 4) even approve! I don’t make salmon any other way anymore. Super easy too! In fact my oldest helped make the “sauce” this morning as it’s tonight’s dinner.
Another Kristine’s Kitchen favorite at our house!