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Home / Recipes / Dinner / Fish / One Sheet Pan Tuscan Baked Salmon and Veggies

One Sheet Pan Tuscan Baked Salmon and Veggies

25 mins
| 5 Comments |
4.67 from 3 votes
Jump to Recipe 05/25/20 | Updated: 05/26/20 | by Nora
photo collage of mediterranean baked salmon

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.

top down view on two forks on a sheet pan with baked salmon and vegetables

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 a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

photo collage of mediterranean salmon ingredients
Ingredients for Mediterranean salmon: Tomato paste, mustard, Italian seasoning, olive oil, ground paprika, salt & pepper, salmon and vegetables.

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

photo collage of mediterranean salmon steps
Steps to make Mediterranean salmon: 1) Add all ingredients for the topping to a bowl and 2) stir well. 3) Place your salmon on a lined sheet pan and 4) spread it with the topping. 5) Season the vegetables and place them around the salmon, then bake until done.
top down view on a sheet pan with tuscan baked salmon and vegetables

Baked salmon FAQs

How do you bake salmon without drying it out?

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.

How do you know when salmon is done in the oven?

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.

What temperature should you cook salmon to?

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.

close up photo of flaked salmon surrounded by roasted vegetables and fresh basil

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

  • Honey Garlic Salmon Baked in Foil
  • Honey Teriyaki Lime Salmon Baked in Foil
  • Baked Lemon Garlic Butter Salmon
  • Mediterranean Baked Cod

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
salmon on sheet pan with vegetables
Pin Recipe

Mediterranean Baked Salmon

An easy weeknight dinner that’s ready in 30 minutes. Minimal prep recipe with salmon, tomato paste, olive oil, dried herbs, zucchini, peppers and tomatoes.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.67 from 3 votes
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Recipe details

Prep 10 mins
Cook 15 mins
Total 25 mins
Difficulty Easy
Servings 4 servings
Nutrition 394 kcal

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.
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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

Serving: 1servingCalories: 394kcalCarbohydrates: 13gProtein: 37gFat: 22gSaturated Fat: 3gCholesterol: 94mgSodium: 523mgPotassium: 1419mgFiber: 4gSugar: 7gVitamin A: 2845IUVitamin C: 101mgCalcium: 84mgIron: 4mg
Nutrition is an estimate.

More recipe information

Suitable for: Gluten Free
Course: Main Course
Cuisine: Mediterranean

I first published this recipe on 05/15/2017. I updated it on 05/25/2020 to make it more helpful to you.

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Karen says

    March 06, 2020 at 1:17 am

    4 stars
    Made this tonight for dinner. Used zucchini, mushrooms, onions, & tomatoes because I can’t eat peppers. It was delicious. Thanks

    Reply
    • Nora Rusev says

      March 09, 2020 at 3:38 pm

      Karen, I love the vegetable substitutions you made! I’ll have to try that. Thanks for sharing!

      Reply
  2. Lori Bobrowski says

    November 15, 2018 at 9:01 pm

    Thank you so much!!

    Reply
  3. Lori Bobrowski says

    November 10, 2018 at 9:13 pm

    Do you use the spice Dry Mustard or regular mustard out of the bottle for this recipe?

    Reply
    • Nora says

      November 11, 2018 at 7:05 am

      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!

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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