This salmon with roasted new potatoes and vegetables recipe is a quick, healthy, and flavorful dinner perfect for busy weeknights or special occasions. It combines tender, flaky salmon fillets with crispy roasted potatoes and colorful vegetables, all cooked together on a single sheet pan for easy cleanup.
To make it, start by preheating the oven to 400°F (200°C). Halve the new potatoes, toss them with olive oil, salt, pepper, and fresh rosemary, and roast for about 15–20 minutes until they start to crisp.
While the potatoes cook, prepare a vibrant mix of vegetables—such as asparagus, bell peppers, zucchini, cherry tomatoes, or cauliflower—seasoned with garlic, olive oil, and herbs.
Pat the salmon fillets dry, season with salt, pepper, and a squeeze of lemon juice, then add them to the pan alongside the partially roasted potatoes and vegetables. Roast for another 12–15 minutes until the salmon is cooked through and flakes easily with a fork.
Finish by garnishing with fresh parsley, dill, or lemon wedges for extra brightness. This one-pan salmon dinner is packed with omega-3s, fiber, and essential vitamins, making it a nutrient-rich and balanced meal.
Serve hot with optional sides like a crisp salad, quinoa, or a tangy yogurt sauce. It’s a versatile, customizable recipe that’s perfect for family meals, date nights, or weekly meal prep
Ingredients For Healthy Salmon and Vegetable Dinner
For the Salmon & Potatoes
- 4 salmon fillets (about 6 oz / 170g each, skin-on or skinless)
- 1 lb (450g) new potatoes (halved or quartered if large)
- 3 tbsp olive oil (divided)
- 2 cloves garlic (minced)
- 1 tsp smoked paprika (optional, for extra flavor)
- 1 tsp fresh rosemary (or ½ tsp dried)
- Salt and black pepper (to taste)
- 1 lemon (half for juice, half for wedges)
For the Roasted Vegetables
- 1 cup asparagus spears (trimmed and cut in half)
- 1 red bell pepper (sliced into strips)
- 1 zucchini (cut into half-moons)
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 1 tsp dried Italian herbs (or thyme/oregano)
Optional Garnish
- Fresh parsley or dill (chopped)
- Extra lemon wedges
- A drizzle of balsamic glaze or yogurt-dill sauce
To make this salmon with roasted new potatoes and vegetables recipe truly shine, you’ll need fresh, simple ingredients that work together to create a flavorful, nutrient-rich dinner.
.This one-pan salmon dinner is easy to customize based on what you have on hand. If you’re planning meal prep, you can chop the vegetables ahead of time and store them in the fridge. This recipe is not only convenient but also perfect for anyone seeking a quick, healthy weeknight dinner that feels restaurant-worthy without the effort.
Preparation Steps
Cooking salmon with roasted new potatoes and vegetables is simple, but following the right steps ensures everything cooks evenly and tastes amazing. Here’s a step-by-step guide to help you get the perfect results every time.
Preheat the Oven
Start by preheating your oven to 400°F (200°C). This temperature is ideal for roasting vegetables and salmon together, giving you crispy potatoes and perfectly cooked, flaky fish.
Prepare the Potatoes
Wash and halve the new potatoes, leaving the skins on for extra texture and nutrients. Toss them in a large bowl with olive oil, salt, pepper, and a pinch of rosemary or paprika. Spread them evenly on a lined baking sheet, making sure they have space to crisp up. Roast them for 15–20 minutes first, since they take longer to cook than vegetables or salmon.
Prep the Vegetables
While the potatoes are roasting, cut your vegetables into even-sized pieces. Try zucchini, asparagus, bell peppers,Combine and Roast cherry tomatoes, or cauliflower for a colorful mix. Toss them with a drizzle of olive oil, minced garlic, and a little salt and pepper.
Season the Salmon
Pat the salmon fillets dry with a paper towel to ensure crispy skin. Season with salt, pepper, a squeeze of lemon juice, and optional paprika or honey-Dijon glaze for extra flavor. After the potatoes have roasted halfway, add the vegetables to the pan, giving everything a gentle toss.
Finally, place the salmon fillets on the sheet pan, skin-side down, leaving space between them for even cooking. Roast for another 12–15 minutes or until the salmon is cooked through and flakes easily with a fork.
Check for Doneness
The salmon should reach an internal temperature of 145°F (63°C) for perfect doneness. The potatoes should be fork-tender and slightly golden, while the vegetables should be roasted but not mushy.
Garnish and Serve
Remove from the oven and sprinkle with fresh parsley or dill. Serve hot with extra lemon wedges for a fresh, zesty finish.
Following these steps will give you a balanced one-pan salmon dinner that’s full of flavor, nutrient-rich, and perfect for busy weeknights or special family dinners.
Tips & Variations
One of the best things about this salmon with roasted new potatoes and vegetables recipe is its flexibility. You can easily adjust flavors, swap ingredients, and create exciting new versions every time you make it.
Switch Up the Vegetables:
Use seasonal vegetables to keep things fresh. Try brussels sprouts, broccoli, carrots, or sweet potatoes for a hearty twist.
Flavor Boosters:
Add a quick glaze to your sheetpan salmon—try honey-Dijon, garlic butter, or even a Mediterranean-style mix with olives, tomatoes, and oregano for a bright, fresh taste.
Make it Spicy:
Sprinkle a pinch of chili flakes or smoked paprika for a little kick.
Meal Prep Friendly:
This recipe is perfect for weekly meal prep—cook extra portions and store them in airtight containers. Reheat gently to keep the salmon moist.
Quick Fix:
Short on time? Cut the potatoes smaller so they roast faster, or parboil them for a few minutes before roasting.
By experimenting with these tips and variations, you’ll never get bored of this easy one-pan salmon dinner—it can be as simple, elegant, or bold as you like!
Serving Suggestions
This salmon with roasted new potatoes and vegetables is a complete meal on its own, but you can elevate it even further with the right sides and finishing touches.
Fresh Garnishes:
Sprinkle freshly chopped parsley, dill, or chives over the top before serving. A squeeze of lemon juice adds brightness and balances the richness of the salmon.
Pair with a Light Side:
If you want to make this one-pan salmon dinner more filling, add a crisp green salad, steamed broccoli, or a simple cucumber yogurt sauce for a refreshing touch.
Serve with Grains:
For extra heartiness, pair your roasted salmon and vegetables with quinoa, brown rice, or couscous. These soak up the delicious juices from the salmon and roasted veggies.
Make it Special:
If you’re serving this dish for guests or a date-night dinner, drizzle a quick balsamic reduction over the vegetables or top the salmon with a garlic herb butter for an elegant finish.
These serving ideas turn your salmon with roasted vegetables and potatoes into a versatile meal that works for casual weeknights or special occasions.
Nutritional Information
One of the biggest advantages of this salmon with roasted new potatoes and vegetables recipe is that it’s as healthy as it is delicious. Each serving offers a perfect balance of lean protein, healthy fats, and fiber-rich carbs, making it a great option for a balanced weeknight dinner.
On average, a single serving (based on one salmon fillet, new potatoes, and vegetables) provides:
- Calories: ~500–550 kcal
- Protein: 30–35g (thanks to the salmon)
- Carbohydrates: 35–40g (from the new potatoes and veggies)
- Healthy Fats: 20–25g (rich in omega-3 fatty acids)
- Fiber: 6–8g
The omega-3 fatty acids found in salmon support heart health, brain function, and inflammation reduction, while the roasted vegetables supply essential vitamins like vitamin C, A, and potassium. New potatoes are a great source of complex carbs, keeping you full and energized without weighing you down.
This nutrient-rich salmon and vegetable recipe is perfect for those looking for a healthy one-pan dinner that is satisfying but still light. It’s also easy to fit into weight-loss meal plans or a Mediterranean-style diet.
Common Mistakes to Avoid
Even a simple salmon with roasted new potatoes and vegetables recipe can go wrong if you miss a few key details. Here’s what to watch out for:
Overcooking the Salmon:
Salmon cooks quickly, so keep an eye on it. Overcooked salmon becomes dry and loses its delicate texture. Aim for an internal temperature of 145°F (63°C) or check that it flakes easily with a fork.
Not Pre-Roasting the Potatoes:
New potatoes take longer to cook than vegetables or salmon. Always roast them first for at least 15–20 minutes before adding the other ingredients.
Crowding the Pan:
If the sheet pan is too full, the vegetables and potatoes will steam instead of roast, leaving them soft instead of crispy. Use two pans if necessary.
Skipping the Seasoning:
Under-seasoned salmon or bland veggies can make the dish fall flat. Don’t forget olive oil, garlic, lemon juice, salt, pepper, and herbs for maximum flavor.
Forgetting to Rest the Salmon:
Let the salmon rest for a couple of minutes after roasting. This helps lock in moisture and makes the dish even more delicious.
Avoiding these mistakes ensures a perfect one-pan salmon dinner every single time.
FAQs For Salmon with Roasted New Potatoes
What is the best way to season salmon with roasted new potatoes and vegetables?
For a flavorful dish, season the salmon with olive oil, salt, pepper, garlic, and lemon juice. For extra depth, add smoked paprika or a honey-Dijon glaze. Toss the new potatoes and vegetables with olive oil, rosemary, and garlic before roasting for maximum flavor.
How long should I roast salmon with new potatoes and vegetables?
Start by roasting the potatoes for 15–20 minutes at 400°F (200°C) since they take longer to cook. Then add the vegetables and salmon to the same pan and roast for another 12–15 minutes or until the salmon flakes easily with a fork
Can I use sweet potatoes instead of new potatoes?
Yes! Sweet potatoes roast beautifully and add natural sweetness. Just cut them into evenly sized cubes so they cook at the same rate as the vegetables and salmon.
Is this recipe suitable for meal prep?
Absolutely. Roast a large batch of salmon, potatoes, and vegetables, then divide into containers. Store in the fridge for up to 3 days for quick, healthy lunches or dinners.
Can I make this recipe ahead of time?
Yes. Chop vegetables and potatoes ahead of time and store them in airtight containers. Season and roast the salmon just before serving to keep it juicy and fresh.
What vegetables go best with roasted salmon and new potatoes?
Asparagus, zucchini, bell peppers, cherry tomatoes, and cauliflower work wonderfully. You can also use broccoli, brussels sprouts, carrots, or green beans depending on the season.
How do I keep salmon moist when roasting?
Pat the salmon dry, drizzle with olive oil, and avoid overcooking. Baking at 400°F for 12–15 minutes helps retain moisture. Covering with foil for part of the cooking time can also prevent dryness.
What are the nutritional benefits of this dish?
This dish is packed with protein, omega-3 fatty acids, and vitamins. Salmon supports heart and brain health, while the roasted new potatoes and vegetables provide fiber, potassium, and antioxidants for a balanced meal.
Can I make this recipe dairy-free or gluten-free?
Yes, it’s naturally gluten-free and can easily be dairy-free. Skip butter-based glazes or use dairy-free alternatives.
How can I add extra flavor without making it heavy?
Use fresh herbs like dill, parsley, or thyme, and finish with a squeeze of lemon juice. A drizzle of balsamic glaze or a sprinkle of chili flakes can add a punch of flavor without extra calories.
Can I cook this in an air fryer instead of the oven?
Yes! Roast the potatoes and vegetables first at 375°F until almost done, then add salmon fillets and cook for 8–10 minutes until flaky.
What sides pair well with salmon, roasted potatoes, and vegetables?
This is a complete meal on its own, but you can pair it with a fresh side salad, couscous, or a light yogurt-dill sauce to elevate the dish.
Can I make this a low-carb meal?
Yes. Replace the new potatoes with roasted cauliflower, turnips, or zucchini for a low-carb, keto-friendly version of this one-pan salmon dinner.
Is this recipe good for weight loss?
Yes, it’s nutrient-dense, balanced, and filling without being heavy. The lean protein in salmon keeps you satisfied, while the vegetables add fiber and vitamins without excess calories.