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This smoky lemon garlic sheet pan salmon and vegetables recipe is my answer to the daily “what’s for dinner?” question when you want something that feels a little fancy but takes zero fancy effort. The salmon, broccoli, tomatoes, and onion all roast together on one pan while a pot of herb rice simmers on the stove, and about 30 minutes later, dinner is on the table.
The real star here is the garlic butter. It’s melted butter, olive oil, a whole lot of garlic, smoked paprika, cumin, and fresh lemon, and you spoon it right over the salmon before it goes in the oven. It bakes into this gorgeous golden crust that tastes like you worked way harder than you did. I won’t tell if you don’t.
It’s also gluten-free with no added sugar, so it’s an easy one to make when you’re feeding a group with different needs. And the tomatoes came straight from my garden. They release all their juices into the pan, and that becomes the sauce you spoon over everything at the end. Free sauce. My favorite kind.
Why You’ll Love This Sheet Pan Salmon
One pan, one pot. The salmon and veggies share a sheet pan, and the rice cooks on the stove at the same time.
About 30 minutes. Weeknight friendly, even on the crazy nights.
Big flavor, simple ingredients. Smoky, garlicky, lemony, and you probably have most of the spices already.
Feeds 6. Great for a family dinner or for having leftovers on purpose.
Gluten-free with no added sugar. Just double check that your chicken broth is gluten-free.
Ingredients and Supplies for Sheet Pan Salmon
Here’s a quick look at what you’ll need. Full measurements are in the recipe card below.
For the herb rice: long-grain white or jasmine rice, gluten-free chicken broth, and salt.
For the salmon and vegetables: salmon fillets (skin on or off, either works), broccoli florets, big garden tomatoes cut into thick wedges, an onion cut into wedges, olive oil, kosher salt, and black pepper.
For the garlic butter: melted butter, olive oil, fresh garlic, smoked paprika, ground cumin, red pepper flakes if you like a little heat, and two lemons (you’ll use both the zest and the juice).
To finish: fresh parsley or dill, plus crumbled feta if you want it.
Preheat your oven to 425°F. In a pot, bring the chicken broth to a boil, stir in the rice and a pinch of salt, then cover and let it simmer on low. The rice takes about 18 minutes, which is just enough time to get everything else roasted.
Step 2: Roast the Vegetables
While the rice cooks, toss the broccoli, tomato wedges, and onion on a large sheet pan with 3 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Spread everything out so nothing is piled up (use two pans if you need to) and roast for 8 minutes.
Step 3: Make the Garlic Butter
While the veggies get a head start, stir together the melted butter, the remaining 2 tablespoons of olive oil, minced garlic, smoked paprika, cumin, red pepper flakes, lemon zest, half the lemon juice, ½ teaspoon of pepper, and 1 teaspoon of salt. It smells amazing. Try not to eat it with a spoon.
Step 4: Roast the Salmon
Pull the sheet pan out, push the vegetables to the sides, and lay the salmon fillets in the center. Sprinkle the fish with the last ½ teaspoon of salt, then spoon that garlic butter generously over the top. Roast for about 12 minutes, until the salmon flakes easily and reads 145°F inside.
Step 5: Finish the Rice
Fluff the rice with a fork and stir in half of the fresh herbs and a squeeze of the remaining lemon juice.
Step 6: Plate It Up
Scoop some herb rice onto each plate and top it with a salmon fillet and a pile of roasted veggies. Spoon those tomato pan juices over everything (do not skip this part, it’s the best part), squeeze on the rest of the lemon juice, and finish with the remaining herbs and a sprinkle of feta.
Tips for the Best Sheet Pan Salmon
Give everything room. Garden tomatoes release a lot of juice, and a crowded pan steams the broccoli instead of browning it. If your pan looks packed, grab a second one.
Don’t skip the pan juices. All that tomato juice mixed with the garlic butter turns into a smoky, lemony sauce. Spoon it over the rice!
Use a thermometer. Salmon is done at 145°F, or when it flakes easily with a fork.
Plan for leftovers. Flake any extra salmon over rice for an easy lunch the next day.
Salmon fillets topped with a smoky paprika garlic butter, roasted on one pan with broccoli, garden tomatoes, and onion, and served over lemony herb rice. Gluten-free with no added sugar.
Ingredients
Scale
Rice
2 cups long-grain white or jasmine rice
3 cups chicken broth (gluten-free)
Salmon and vegetables
2½ lb salmon fillets, skin on or off
1½ lb broccoli, cut into florets
3 large garden tomatoes, cut into thick wedges
1 large onion, cut into wedges
5 tbsp olive oil, divided
2½ tsp kosher salt, divided
1 tsp black pepper, divided
Garlic butter
3 tbsp butter, melted
5 garlic cloves, minced
2 tsp smoked paprika
1 tsp ground cumin
¼ tsp red pepper flakes (optional)
2 lemons, zested and juiced
To finish
½ cup fresh parsley or dill, chopped
½ cup crumbled feta (optional)
Instructions
Start the rice. Heat the oven to 425°F. In a pot, bring the broth to a boil, stir in the rice and a pinch of salt, cover, and simmer on low for about 18 minutes.
Roast the vegetables. While the rice cooks, toss the broccoli, tomatoes, and onion on a large sheet pan (or two, so nothing is crowded) with 3 tbsp olive oil, 1 tsp salt, and ½ tsp pepper. Roast for 8 minutes.
Make the garlic butter. Stir together the melted butter, the remaining 2 tbsp olive oil, garlic, smoked paprika, cumin, red pepper flakes, lemon zest, half the lemon juice, the remaining ½ tsp pepper, and 1 tsp salt.
Roast the salmon. Push the vegetables to the sides, lay the salmon in the center, sprinkle with the last ½ tsp salt, and spoon the garlic butter generously over the fish. Roast about 12 minutes, until it flakes easily (145°F inside).
Finish the rice. Fluff the rice and stir in half the herbs and a squeeze of the remaining lemon juice.
Serve. Spoon the tomato pan juices over everything, squeeze on the rest of the lemon juice, and top with the remaining herbs and feta. Serve the salmon and vegetables over the herb rice.
Notes
Garden tomatoes release a lot of juice, so spread everything out on the pan. A crowded pan steams the broccoli instead of browning it. Flake extra salmon over rice for an easy lunch the next day.
Frequently Asked Questions
Can I use salmon with the skin on?
Yes! This sheet-pan salmon recipe works with skin-on or skinless fillets. If you leave the skin on, lay the fillets skin-side down in the center of the pan.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and reads 145°F in the thickest part on an instant-read thermometer.
Can I make this without feta?
Absolutely. The feta is optional. The salmon has plenty of flavor from the smoky garlic butter and lemon on its own.
Why are my vegetables soggy instead of roasted?
The pan is probably too crowded. Tomatoes release a lot of juice, so spread everything out in a single layer or use two sheet pans.
More Easy Sheet Pan Dinners
If one-pan dinners are your love language too, my sheet pan chicken thighs need to be next on your list. Juicy boneless thighs get brushed with a sweet honey glaze (add red pepper flakes if you want it hot honey) and roast right alongside crispy parmesan potatoes and garlicky green beans. It’s another whole dinner on one pan with almost no cleanup, and my kids devoured it, which at my table is the highest praise a recipe can get.
