Sheet pan salmon is baked with a crunchy coating. Green beans and Brussels sprouts are roasted alongside the salmon as it cooks. This one-pan dinner is so easy and delicious that it will become your go-to weeknight dinner.
Looking to add more fish to your family’s diet but worried about picky eaters? Try this creamy sheet pan salmon recipe that will not have everyone in the family raving about this mild seafood recipe that comes with bonus vegetables.
To say that this one-pan salmon dinner is family-friendly would be an understatement. My 10-year-old LOVES seafood. I was a little worried about what the 3-year-old would think since he can tend to be a picky eater, but he gobbled up a few pieces I cut and then asked for more.
What is the best salmon for this recipe?
I used still-frozen seafood that already came seasoned with a spicy peppercorn marinade. For more information, check out this comprehensive post on how to buy salmon at the grocery store from Taste of Home.
This sheet pan salmon dinner has-
- Wild-caught frozen salmon fillets that have been thawed. I like to use frozen seafood because it’s sometimes expensive to purchase fresh. I find that frozen is just as good as fresh and great on the budget as well.
- A mayonnaise-based sauce for topping that has parmesan cheese, lemon juice, garlic, and artichoke hearts. Spreading this sauce over the top adds lots of flavor.
- Breadcrumbs mixed with melted butter to add a crunchy coating to the top of the salmon. For a crunchy topping.
- Vegetables. Green vegetables like Brussels sprouts, green beans, broccoli, and asparagus are a great pairing.
- Olive oil to drizzle on top to roast the vegetables.
How to make sheet pan salmon step-by-step
Preheat the oven to 400 degrees.
Wash the green beans and Brussels sprouts. Cut the vegetables into manageable bite-sized pieces so they cook evenly.
Cover with aluminum foil or parchment paper, then oil it so the fish doesn’t stick.
Place the salmon onto the greased sheet pan.
Now combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts, and lemon juice.
Spread the mayonnaise mixture on the top of the salmon with a spoon.
Then make the crunchy topping: in a microwave, the dish melts the butter for around 30 seconds. Once melted add the breadcrumbs and stir until the butter and breadcrumbs combine completely.
Sprinkle the breadcrumbs over the top of the sauce.
Take the vegetables and layer them around the salmon.
Drizzle the vegetables with olive oil.
Place it all into the preheated oven and cook for 30 minutes.
As stated above, I like to use either greased aluminum foil or parchment paper. I prefer the foil because it adds a crispness to the skin on the salmon if that’s included.
Tips & Variations
- I use frozen salmon for this recipe, but you can use fresh salmon.
- Swap out regular breadcrumbs for gluten-free ones.
- Lemon pepper seasoning works great in the mayo-based topping.
- Swap out aluminum foil or silpat baking mat for parchment paper.
Add leftovers to a covered container and refrigerate. Eat within 3 days. Reheat in the oven or the air fryer, it is not recommended to ever reheat seafood in the microwave.
I do not recommend freezing this recipe. However, I often use frozen salmon planks for this recipe. I let them thaw out in the refrigerator for 24 hours before baking.
More easy dinner recipes
I served this meal with some mashed sweet potatoes. So sweet and creamy they were a perfect balance with the fish.
And here you…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Sheet Pan Salmon
- 9×13 sheet pan
- aluminum foil
- 1.25 pounds salmon fillets I used a salmon brand that was already spiced with smoky peppercorn
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese I use the powder kind
- 1 teaspoon lemon juice
- 3 ounces artichoke hearts chopped (I used marinated but feel free to use plain as well)
- 2 garlic cloves minced
- 1 pound chopped vegetables use aspragrus, Brussels sprouts, green beans
- 2 teaspoon oil for greasing the foil & pouring over the vegetables
- 1 tablespoon butter melted
- 1/2 cup breadcrumbs I used smashed homemade croutons
- On an average-sized sheet pan. Cover with tin foil then oil it so the fish doesn't stick.2 teaspoon oil
- Preheat the oven to 400 degrees.
- Wash and chop the vegetables.1 pound chopped vegetables
- Combine the mayo, Parmesan cheese, garlic, artichoke hearts, and lemon juice.1/2 cup mayonnaise, 1/4 cup parmesan cheese, 3 ounces artichoke hearts, 2 garlic cloves, 1 teaspoon lemon juice
- In a microwave dish, melt the butter for around 30 seconds. Once it is melted, add the breadcrumbs and stir until the butter and breadcrumbs combine completely.1 tablespoon butter, 1/2 cup breadcrumbs
- Place the salmon onto the greased sheet pan.1.25 pounds salmon fillets
- Spread the mayonnaise mixture on top of the salmon.
- Cover the top with breadcrumb mixture.
- Take the vegetables and layer them around the salmon. Drizzle with olive oil.2 teaspoon oil
- Place it all into the preheated oven and cook for 30 minutes.
- Remove from the oven and serve immediately.
Tips for making this recipe:
- I like to use aluminum foil for easy cleanup but it is not necessary. Just make sure that the sheet pan is non-stick coating.
- To store: Add to a covered storage container. Heat in the oven or air fryer for 3 minutes. Eat within 3 days.
Originally published in April of 2017. Updated post in June of 2022 with new photos, same great recipe.
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Last Updated on May 16, 2023 by Erin@BottomLeftoftheMitten