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salmon and vegetables on a plate

Sheet Pan Salmon and Veggies

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  • Author: Dave Cohen
  • Prep Time: 30
  • Cook Time: 1 HR
  • Total Time: 0 hours
  • Yield: 4-6 servings 1x
  • Category: sheet tray dinner
  • Cuisine: Paleo


Super easy Sheet Tray Salmon and Veggies that comes together in no time!



Salmon and Marinade Ingredients:

  • 4 to 6 Salmon Filets
  • 1/4 cup coconut aminos
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 3 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1 tbsp coconut sugar
  • 1 tsp sriracha

Vegetable Ingredients:

  • 2 medium sweet potatoes, peeled and diced
  • 6 medium carrots, sliced
  • 1 lb green beans, ends removed and cut in half
  • olive oil
  • garlic powder
  • paprika
  • salt
  • pepper


  1. Blend or whisk all of the marinade ingredients together in a small blender and set aside. Pat Salmon fillets dry then add to a bag and combine with the marinade.  Marinade for 4 hours (up to overnight)
  2. Grease sheet tray with a little oil to prevent salmon from sticking or use tinfoil. Remove salmon from marinade and add to the sheet tray. Save the marinade in a small bowl. Season salmon with a nice sprinkle of salt and pepper and bake top shelf on broil high for 4-6 minutes. Cook for 6-8 minutes for thicker salmon filets. Salmon is ready when it flakes easily in the middle.
  3. While salmon is cooking, grab a small saucepan and boil the remaining marinade.  Once boiling for 2-3 minutes, reduce heat to low and simmer for a few minutes to thicken. Remove Salmon from oven and brush with the marinade.

Sheet Pan Veggies Steps:

  1. Preheat oven to 425 degrees and cover a large sheet tray with some parchment paper or tinfoil. Mix together the sweet potatoes, and carrots in a large bowl and season with 2 tbsp olive oil, 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika. Give a nice mix then add to the sheet tray in a single layer.
  2. Bake for 10 minutes then remove from oven and toss.  Bake for another 10 minutes.  While cooking, add your green beans to the bowl and mix with 1 tbsp olive oil, 1/2 tsp salt and a sprinkle of garlic powder and pepper.  After the sweet potatoes and carrots have cooked a total of 20 minutes, add the green beans to the sheet tray and give a nice mix.  Bake for an additional 10 minutes.  Remove from oven and season with a sprinkle of salt.
  3. Grab a plate and do a nice portion of the vegetables.  Top with the salmon and sauce then enjoy!