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.
It is 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 can be served with the side of your choice or as-is for a tasty low carb or paleo or whole 30 meal everyone will enjoy!
I don’t know about you, but dinner time at my house is usually pretty chaotic.
Even if I plan ahead, start prepping early enough and sing happy tunes as loud as I can (yes, true) – somehow it will end up going down along the lines of this:
I’ll go to the fridge to start pulling out ingredients for dinner. In about 0.2 seconds, my toddler is on a chair at the kitchen island and either wants to a) help, b) eat or c) both.
I wish she was this fast when I’m calling her to put on her shoes…
So now I’m trying to chop vegetables without chopping off noisy toddler fingers, while keeping her from falling off her chair.
Wait – why is the baby so quiet?
Nice, eating Play Doh under the dining table. And, ugh, guess we have a diaper change red alert.
Where was I again? Ah yes, chopping… What veggies?
Sigh, at least the toddler is getting her 5-a-day.
And there go my dinner plans. And my timeline. And my nerves, because everyone will be extremely hungry by now.
Which is the exact reason why I’ve been following the mantra of “if it seems simple enough, simplify again” when it comes to mealtimes.
Take this tuscan baked salmon, for example. So simple, so healthy, so delicious.
This is what you have to do to make this One Sheet Pan Tuscan Baked Salmon and Veggies without
any too many hiccups:
Cut up some really easy vegetables
I call easy vegetables the kind of veggies you don’t have to do too much to.
For the zucchini, you just have to wash it, slice off the ends and slice it.
If you get mini peppers, you usually don’t even need to de-seed. Just cut into rings and you’ll be good.
Cherry tomatoes on the vine? Rinse and done.
Stir together the tuscan topping
It’s not that much of a sauce, but it’s not a crust either. So let’s call it a salmon topping.
Add all the ingredients to a bowl and delegate the task of stirring to a trustworthy family member.
So preferably not a hangry 2 year old.
Place everything on a sheet pan and let dinner cook itself
Everything goes onto one sheet pan, the topping is quickly spread over the salmon fillet… And then it just bakes away. Amazing, right?
Clean up and get everything else ready while the salmon and veggies bake
Clean up is pretty minimal. A knife. A chopping board. Anything else you need can probably go into the dishwasher.
You can even attempt to set the table before the food needs to come out of the oven.
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 roast them. Pasta works. Rice works.
In a moment of utter desperation, dinner rolls from a can work, too.
Or, if you don’t feel like worrying about an extra side, make this Salmon Sheet Pan Dinner with Crispy Garlic Butter, Green Beans + Potatoes instead.
See? A healthy dinner without too much work, quick prep time and on the table in 30 minutes CAN be reality.
You got this, mom!
Here’s the printable recipe for One Sheet Pan Tuscan Baked Salmon and Veggies:
Watch the One Sheet Pan Tuscan Baked Salmon and Veggies recipe video here:
One Sheet Pan Tuscan Baked Salmon and Veggies
* These are affiliate links and I make a commission for purchases made after clicking through.
For the Topping + Salmon:
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 1 teaspoon mustard
- 1 tablespoon dried Italian herbs
- 1 teaspoon ground paprika
- 1/ teaspoon salt
- Pepper to taste
- 1 1/2 pound 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 dried Italian herbs
- 1 tablespoon olive oil
- Salt + pepper to taste
- 1/2 pound cherry tomatoes on the vine
- 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.