Sheet Pan Herb Salmon with Fennel & Tomatoes
This Sheet Pan Herb Salmon with Fennel, Green Beans, Tomatoes & Olives is an all in one meal that’s easy enough to make for a quick weeknight dinner, yet impressive enough to serve to guests. This flavourful 30 minute sheet pan meal is Whole30, Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
WHY YOU ARE GOING TO LOVE THIS SHEET PAN HERB SALMON
- It’s an all in one meal! There is no need to make anything else, everything you need for a delicious meal is made on one sheet pan.
- The flavours! The combination of caramelized fennel, juicy tomatoes, red onion, green beans and salty olives pair so well with the flaky salmon. It’s an absolutely delicious meal!
- The whole thing takes just 30 minutes to make!
- It’s easy enough to make for weeknight dinner, but has such a wonderful combination of flavours you can proudly serve it to guests when you want to impress.
- It’s healthy! This recipe is Whole30, Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
WHAT SIZE BAKING SHEET SHOULD I USE TO MAKE THIS SHEET PAN HERB SALMON
I recommend using a 12 x 17 inch size baking sheet. You never want to overcrowd a baking sheet because this will prevent the fennel and onions from becoming caramelized on the edges and instead make them mushy. You can always use a sheet pan larger in size but don’t use one that is smaller, instead I recommend dividing the veggies between two sheet pans so that they can be spread out evenly. The veggies should be arranged in a single layer with no overlapping.
HOW TO MAKE THIS SHEET PAN HERB SALMON
This sheet pan herb salmon is incredibly easy to make and only requires a few steps:
- Start by chopped all of the veggies. Cut the green beans into pieces approximately 2 inches in length and the red onion into wedges which I recommend separating before adding to the sheet pan. To prep the fennel, remove the stalks from the bulb, cut the bulb in half lengthwise and then cut each half into 1 inch wedges.
- Arrange the vegetables on the sheet pan so that they are all spaced out with nothing overlapping/stacked on another.
- In a bowl whisk together the olive oil, vinegar and garlic.
- Spoon 1/3 of the sauce over the vegetables. Place the tray in the oven to cook for 15 minutes.
- While the veggies are in the oven, finely chop the herbs and add them to the olive oil and balsamic sauce.
- After 15 minutes in the oven, add the salmon to the sheet pan and spoon some of the sauce over each. Spoon the remaining sauce over the veggies and then return the sheet pan to the oven to cook for 7 minutes or until the salmon is cooked to your liking.
CAN I ADD OTHER VEGETABLES
I really love this combination of vegetables together, but you can definitely add others that you might have on hand including asparagus, sliced zucchini or cauliflower florets. Just be sure to skip using root vegetables such as turnips, carrots, sweet potato or potatoes which take much longer to cook.
CAN I USE A DIFFERENT PROTEIN
You absolutely can! Other types of white fish such as halibut, cod, tilapia or mahi mahi would all work well in this recipe. Depending on the thickness and type of fish you may need to increase the cook time by 5+ minutes to ensure that the fish is cooked through.
Not a fan of fish? It can easily be substituted for chicken thighs or breasts cut in half. Add the chicken to the sheet pan at the same time that you add the vegetables (step x) so that it has the full 22 minutes to cook through.
HOW TO ENSURE YOU DON’T OVERCOOK THE SALMON
Overcooked salmon is dry and rather unpleasant. Don’t oversalt your salmon because it draws moisture out of the salmon as it cooks. Instead spoon the sauce (which contains salt) on the salmon right before going in the oven. After 8 minutes of cooking, cut into the salmon in the thickest part to see if it is flaky and translucent. Keep in mind that the salmon will continue to cook for a few minutes after coming out of the oven.
WHAT TO SERVE WITH THIS SHEET PAN HERB SALMON
This is already an all in one meal with the salmon and veggies, so I wouldn’t stress about making any other sides. That being said if you feel like you need to make something else to go alongside I would recommend roasted potatoes, cauliflower rice or a simple salad.
CAN I MAKE THIS SHEET PAN RECIPE IN ADVANCE
You can chop all of the veggies and prepare the sauce up to 2 days in advance. Alternatively you can roast the vegetables a day in advance and store them on the sheet pan in the fridge. Bring the sheet pan out of the fridge 20 minutes in advance to give the tray and vegetables time to warm to room temperature before adding the salmon and then baking in the oven for 7 minutes.
WHAT ABOUT LEFTOVERS
Leftover salmon will last for up to 3 days while any leftover veggies will last 4. Reheat the salmon in the oven for 5 minutes at 350 degrees Fahrenheit until just warmed through and avoid using the microwave as it will overcook the salmon and dry it out. The veggies can be reheated in either the oven or microwave. I like to eat the leftovers tossed into a salad with any excess liquid from the bottom of the tray as a dressing.
Here are a few more sheet pan recipes that you might enjoy:
- Sheet Pan Greek Chicken
- Salmon Nicoise Traybake
- Sheet Pan Chicken Piccata
- Spanish Chicken & Chorizo Traybake
- Summer Sheet Pan Frittata
- Sheet Pan Moroccan Chicken
- Sheet Pan Salmon Teriyaki
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Sheet Pan Herb Salmon with Fennel, Green Beans & Tomatoes
- 1 bulb fennel halved and then cut into 1/2 inch thick pieces
- 1 medium red onion cut into wedges
- 6 oz green beans (approx 1 cup) cut into 2 inch sized pieces
- 8 ounces cherry tomatoes (approx 1 cup)
- 1/2 cup kalamata olives
- 4 6 oz salmon fillets
- 1/2 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 4 cloves garlic minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup finely chopped parsley
- 2 tbsp finely chopped oregano
- Preheat the oven to 425 degrees Fahrenheit
- In a 12 x 17 inch sheet pan (or larger sized if you have one) place the sliced fennel, red onion, green beans, cherry tomatoes and kalamata olives.
- In a bowl whisk together the olive oil balsamic, garlic, salt, pepper and paprika. Drizzle 1/3 of the sauce over the veggies, toss them with your hands to ensure they are lightly coated and then spread them out evenly on the sheet pan. Place the sheet pan in the oven for 15 minutes.
- While the veggies are cooking, roughly chop the herbs and add them to the remaining olive oil and balsamic sauce.
- After 15 minutes the veggies should be tender and starting to caramelize on the edges. Remove the tray from the oven and add the 4 pieces of salmon.
- Rub some of the sauce with herbs over each piece of salmon and then spoon the remaining sauce over the veggies and then return the sheet pan to the oven for 7 minutes until the salmon is cooked.