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coated breadcrumb baked salmon on a baking sheet with green beans and brussels sprouts on a baking sheet.
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Sheet Pan Salmon

Sheet pan salmon is coated in a creamy mayonnaise-based sauce and topped with crunchy breadcrumbs. Bake with green beans and brussels sprouts.
Course Main Dish
Cuisine American
Keyword easy meals
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • 9x13 sheet pan
  • aluminum foil

Ingredients

  • 1.25 pounds salmon 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

Instructions

  • 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
  • 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.

Notes

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 microwave or air fryer for 3 minutes. Eat within 3 days.