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Simple sheet pan salmon and vegetables is a go-to in my house. Roasted cauliflower and chickpeas plus tender, flaky salmon fillets baked in a hot honey sauce and served with a tangy, citrusy yogurt sauce. It’s the absolutely best blend of tasty, nutritious, and easy to make, making it an easy dinnertime “win” in my book!
Before You Get Started
- Uncooked salmon fillets freeze really well and can be kept frozen up to 6 months. Next time your grocery store has a great deal going, stock up! Just defrost them overnight in the fridge before starting your sheet pan meal.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Roast the vegetables
Toss cauliflower florets, garbanzo beans, shallots, and seasoning together in a large bowl with neutral-flavored oil until everything’s really well blended. Transfer all of that to a large baking sheet and spread everything out into a single layer so it all roasts evenly. Place the baking sheet in the preheated oven and roast the veggies for 10 minutes while you prep the salmon.
mAKE THE hOT hoNEY sAUCE
Quick. And. Easy. Just mix together a little hot honey, salt, garlic powder, and soy sauce.
Cheryl’s Tip: If you’re using a full-sodium soy sauce or if your seasoning blend contains salt, you might skip the salt in the hot honey sauce. You can always add more later!
roast the salmon
Pat the salmon completely dry, then season it with the same seasoning you used for the veggies, or keep it simple with a little salt and pepper. Coat the salmon in hot honey sauce, then lay each fillet skin-side down on the baking sheet of vegetables. Roast everything together for 8-10 minutes or until your thermometer lands in your ideal salmon temperature. See the Notes on the recipe card below for specific temperatures.
Serve with Yogurt Sauce
Take the pan out of the oven and let the salmon rest for 5 minutes while you mix together Greek yogurt, a little lemon juice, and a couple of tablespoons of cilantro. Plate the vegetables and baked salmon, dollop a little yogurt sauce on top, and enjoy!
What I Love About This Recipe
- Salmon or not, what’s not to love about a sheet pan meal? Proteins and sides, cooked together on a single baking sheet, with minimal prep and even less cooking effort? Yeah, I’m just not seeing the downside here.
- You can absolutely use this as more of a template rather than a hard-and-fast recipe. See, one of the overly wonderful things about a salmon sheet pan meal is how versatile and customizable it is! Season the salmon however you like. Change up the vegetables based on what’s in season or what’s on sale or what’s hidden in the back of your freezer and desperately needs to be cooked.
Recipe Variations
- Shake Up Your Seasonings: I’m a huge fan of Redfish Magic seasoning. Like, I use it for pretty much any and all of my salmon dishes. It’s just so good. Salmon is really flexible, though, so you can season it however you like! Even a simple blend of salt and fresh pepper would be delicious. Beyond that, you might try an Italian seasoning blend or Tony Chachere’s. You could also rub the salmon fillets with a lemon-garlic paste or coat them in chimichurri and skip the hot honey sauce altogether.
- What’s in Season: Salmon goes well with basically any veggies, so don’t feel locked in to cauliflower and chickpeas. Broccoli florets, chopped red potatoes, green beans, asparagus, sliced bell peppers, carrots, sweet potatoes, butternut squash… Anything works! Just make sure you adjust the cook times based on the veggies you use, and work in batches if you’re using veggies with wildly different needs.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Salmon and Veggies Sheet Pan Meal with Hot Honey and Yogurt Sauce
Equipment
- Cutting board
- Sharp chef's knife
- large mixing bowl
- Silicone spatula or large wooden spoon
- large baking sheet
- medium mixing bowl
- 2 whisks
- Large plate
- Paper towels
- Tongs
- small mixing bowl
Ingredients
For the Vegetables
- 1 medium head cauliflower approximately 2 pounds
- 1 shallot
- 1 cup garbanzo beans
- 1 tablespoon seasoning blend of choice Redfish Magic, Tony Chachere's, salt and pepper, etc.
- 3 tablespoons avocado oil or other neutral-flavored oil
For the Hot Honey Sauce
- ยฝ teaspoon garlic powder
- 1 large pinch salt
- ยผ cup hot honey
- 1 tablespoon soy sauce low-sodium if desired
For the Salmon
- 4 medium salmon fillets approximately 8 ounces each
- 1 tablespoon seasoning blend of choice
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh cilantro
Instructions
For the Vegetables
- Preheat oven to 425ยฐ Fahrenheit.
- Place 1 medium head cauliflower on cutting board. Cut off and discard stem end of cauliflower head. Cut remaining cauliflower florets into small, equally-sized pieces. Transfer cauliflower florets to large mixing bowl and set aside.
- Place 1 shallot on cutting board. Cut away and discard ends of shallots, then peel and discard any papery layers. Slice shallot in half lengthwise, then slice each shallot in half into thin pieces. Add shallot to bowl with cauliflower florets.
- Add 1 cup garbanzo beans, 1 tablespoon seasoning blend of choice, and 3 tablespoons avocado oil to bowl with cauliflower and shallots. Stir all ingredients together until well-incorporated, making sure veggies are completely coated in seasoning and oil.
- Transfer vegetables to large sheet pan, spreading vegetables out into one even layer covering entire pan.
- Place sheet pan in preheated oven. Bake vegetables 10 minutes.
For the Hot Honey Salmon
- Add ยฝ teaspoon garlic powder, 1 large pinch salt, ยผ cup hot honey, and 1 tablespoon soy sauce to medium mixing bowl. Whisk ingredients together until fully incorporated. Set aside.
- Place 4 medium salmon fillets on large plate. Pat each fillet completely dry on all sides with paper towels, then season salmon with 1 tablespoon seasoning blend of choice (or with salt and pepper).
- Add seasoned salmon to large bowl used for vegetables. Pour prepared hot honey sauce over salmon fillets, then flip salmon over until all fillets are coated in hot honey sauce.
- After vegetables have baked 10 minutes, carefully remove sheet pan from oven. Toss or stir vegetables, then push vegetables to one side of sheet pan to create space for salmon fillets.
- Place salmon fillets on sheet pan skin-side down, making sure fillets do not touch or overlap.
- Return sheet pan to oven. Roast ingredients 8 minutes.
- After 8 minutes, check salmon fillets with internal meat thermometer. Continue baking salmon as needed, checking temperature often, until desired internal temperature is reached (see Notes below).
- When salmon is ready, carefully remove sheet pan from oven and set aside. Let salmon rest 5 minutes.
For the Yogurt Sauce
- While salmon rests, add 1 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, and 2 tablespoons chopped fresh cilantro to small mixing bowl. Stir ingredients together until fully combined.
To Serve
- Transfer salmon fillets and roasted vegetables to serving plate. Top salmon with prepared yogurt sauce and serve immediately with additional yogurt sauce or hot honey sauce if desired.
Salmon Doneness by Temperature
- Medium Rare:ย Mostly opaque, but still soft and moist. Remove fillets from air fryer when internal temperature reaches 113ยฐ Fahrenheit.
- Medium:ย Opaque, slightly firm, and lightly pink in center. Remove fillets from air fryer when internal temperature reaches 118ยฐ Fahrenheit.
- Medium-Well:ย Opaque, more firm, and barely pink. Remove fillets from air fryer when internal temperature reaches 125ยฐ Fahrenheit.
- Well-Done:ย Opaque, very firm, and not-at-all pink. Remove fillets from air fryer when internal temperature reaches 138ยฐ Fahrenheit.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
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