One Sheet Pan Tuscan Baked Salmon and Veggies is an easy, Mediterranean inspired dinner recipe. Quick to prep and ready in under 30 minutes, this is the perfect meal for busy family weeknights.
Do we love salmon around here! And this is one of my favorite ways to prepare it: A healthy fish recipe made with olive oil, plenty of fresh vegetables and a simple salmon topping with tomato paste, herbs and mustard.
This full of flavor dinner is ready in a flash – I usually add a starchy side for the kids and husband, but I’ll sometimes choose to skip the side and eat this as a delicious low carb meal!
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Jump to Recipe for quantities.
Ingredient notes
- salmon: I usually make this with an entire side of salmon, but it also works with individually cut fillets. Just reduce the baking time by 5-10 minutes (depending on the exact thickness of your salmon fillets).
- vegetables: I use zucchini, peppers and tomatoes here because they work really well with the salmon flavors! But feel free to make swaps, asparagus or green beans would be a nice addition.
Step by step photos
Baked salmon FAQs
First, don’t overcook it – this is where a food thermometer comes in handy. And secondly, covering the salmon can help keep it from turning out dry. Some recipes use foil to wrap the salmon, here we’re using a topping that helps to lock in the moisture.
The salmon flesh will change from a translucent pink/red to an opaque color when it is done. It should also flake easily when pulled apart with a fork.
I always recommend going by temperature when cooking meats or fish, That’s the best way to ensure food safety without overcooking. According to the government’s food safety guidelines, you should cook salmon to a minimum internal temperature of 145°F. See the full chart here.
Serving suggestions
As far as starchy side dishes go… You’re pretty flexible here. You could boil a few new potatoes. You could also throw them on a second sheet pan and make roasted baby potatoes. Pasta works. Rice works really well, too!
Watch the recipe video
More fish recipes
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Mediterranean Baked Salmon
Recipe details
Ingredients
For the topping + salmon:
- ¼ cup tomato paste
- 2 tablespoons olive oil
- 1 teaspoon mustard
- 1 tablespoon Italian seasoning
- 1 teaspoon ground paprika
- ½ teaspoon salt
- ground black pepper to taste
- 1 ½ pounds salmon fillet skin on
For the vegetables:
- 2 large red peppers (or use 6-8 minis for easier prep), sliced
- 1-2 large zucchini sliced
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- salt + pepper to taste
- ½ pound cherry tomatoes
Instructions
- Heat the oven to 400°F. Line a sheet pan with baking parchment.
- Stir together all topping ingredients in a small bowl. Place the salmon fillet in the middle of a sheet pan and spread the topping over it.
- Place the peppers and zucchini in a large bowl and toss with 1 tablespoon dried Italian herbs, 1 tablespoon olive oil, salt and pepper. Place around the salmon. Arrange the cherry tomatoes on top and bake for 15-20 minutes, or until the salmon flakes easily.
Notes
- salmon: I usually make this with an entire side of salmon, but it also works with individually cut fillets. Just reduce the baking time by 5-10 minutes (depending on the exact thickness of your salmon fillets).
- vegetables: I use zucchini, peppers and tomatoes here because they work really well with the salmon flavors! But feel free to make swaps, asparagus or green beans would be a nice addition.
Nutrition
More recipe information
I first published this recipe on 05/15/2017. I updated it on 05/25/2020 to make it more helpful to you.
Karen says
Made this tonight for dinner. Used zucchini, mushrooms, onions, & tomatoes because I can’t eat peppers. It was delicious. Thanks
Nora Rusev says
Karen, I love the vegetable substitutions you made! I’ll have to try that. Thanks for sharing!
Lori Bobrowski says
Thank you so much!!
Lori Bobrowski says
Do you use the spice Dry Mustard or regular mustard out of the bottle for this recipe?
Nora says
Hi Lori, I use regular mustard. I favor Dijon mustard but I know not everyone has easy access, so you can use pretty much any prepared mustard you like. Hope that helps!