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+ servings

Sheet Pan Salmon

Sheet Pan Salmon is coated in a creamy sauce and topped with crunchy breadcrumbs. Baked in 30 minutes until flaky. A sheet pan supper for the whole family.
Course Main Dish
Cuisine Seafood
Keyword seafood
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings


  • 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 tsp 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
  • 1 tsp oil for greasing the tin foil so fish doesn't stick
  • 1 Tbs 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.
  • Preheat oven to 400 degrees.
  • Wash and chop the vegetables.
  • Combine the mayo, Parmesan cheese, garlic, artichoke hearts, and lemon juice.
  • Microwave dish melt the butter for around 30 seconds.  Once melted add the breadcrumbs and stir until the butter and breadcrumbs combine completely.
  • Place the salmon onto the greased sheet pan.
  • Spread the mayonnaise mixture on top the salmon.
  • Cover the top with breadcrumb mixture.
  • Take the vegetables and layer them around the salmon. Drizzle with olive oil.
  • Place it all into the preheated oven and cook for 30 minutes.