Okay, so you know those nights when you’re utterly wiped but still want something *amazing* to eat? That’s exactly when this Sheet Pan Turmeric Salmon and Veggies recipe swoops in to save the day! Seriously, I whipped this up last Tuesday when I came home absolutely drained, and it was a total game-changer. It’s your entire meal – protein, veggies, flavor – all done on one pan in like, 30 minutes tops. The turmeric gives it this gorgeous golden hue and a warmth that’s just… *chef’s kiss*.
Why You’ll Love This Sheet Pan Turmeric Salmon and Veggies
Seriously, what’s not to love about this recipe? It’s:
- Super speedy! We’re talking 30 minutes from start to finish. Perfect for those crazy weeknights.
- Practically no cleanup! One pan means minimal dishes, and who doesn’t love that?
- Oh-so-healthy! You’ve got lean protein and tons of veggies packed with goodness.
- Incredibly flavorful! That turmeric and spice combo is a flavor explosion you didn’t see coming.
Ingredients for Sheet Pan Turmeric Salmon and Veggies
Alright, let’s talk about what you’ll need to whip up this magic. It’s pretty straightforward, which is exactly how I like my dinners on a busy night! The star players here are:
- 1.5 lbs salmon fillet: Get a nice, good-quality fillet. I usually go for skin-on because it helps keep it from drying out, but skinless is fine too!
- 1 lb broccoli florets: Fresh is best here, about one good-sized head’s worth of florets.
- 1 red bell pepper, sliced: I love the pop of color and slight sweetness it adds. Slice it into nice, even strips.
- 1 red onion, cut into wedges: The wedges get so beautifully caramelized in the oven.
- 2 tbsp olive oil: Your go-to for getting everything coated and roasted.
- 1 tsp turmeric powder: This is the golden child of the recipe! Don’t skimp on it.
- 1/2 tsp garlic powder: Because garlic makes everything better, right?
- 1/2 tsp salt: Adjust this to your liking, but it’s a good starting point.
- 1/4 tsp black pepper: Freshly ground pepper is always a win!
See? Nothing too fancy or hard to find. That’s the beauty of this dish!
Essential Equipment for Sheet Pan Turmeric Salmon and Veggies
Okay, so you don’t need a whole fancy kitchen for this! Really, just a couple of basics will do the trick. You’ll definitely want a large baking sheet – make sure it’s big enough so your veggies aren’t totally crammed. And trust me, grab a large mixing bowl for tossing all those yummy veggies with the spices. That’s pretty much it!
Step-by-Step Guide to Making Sheet Pan Turmeric Salmon and Veggies
Okay, ready to actually make this happen? It couldn’t be simpler. I’m talking about getting a totally delicious, healthy meal on the table with almost zero fuss. Just follow these steps and you’ll be golden. If you’re looking for other amazing salmon ideas, you should totally check out this garlic butter roasted salmon recipe – it’s fantastic too!
Preheating and Vegetable Preparation
First things first, let’s get that oven hot! Crank your oven up to 400°F (200°C). While that’s heating, grab your large mixing bowl. Toss in your broccoli florets, those lovely sliced red bell pepper strips, and the red onion wedges. Now, drizzle in the olive oil, sprinkle over that glorious turmeric powder, garlic powder, salt, and pepper. Give it all a good toss – you want every single piece coated in that beautiful golden spice mix. Spread these seasoned veggies out on your baking sheet in a single layer so they get nice and roasted, not steamed.
Adding the Salmon and Baking
Once your veggies are spread out, it’s salmon time! Just nestle that beautiful fillet right in the middle of the pan, amongst the veggies. It’s like tucking it into a cozy bed of flavor. Now, slide the whole thing into your preheated oven. You’re going to bake it for about 12 to 15 minutes. You’ll know it’s ready when the salmon flakes apart super easily with a fork and those veggies are tender but still have a little bit of a bite to them. Don’t overcook the salmon – nobody likes dry fish!
Serving Your Sheet Pan Turmeric Salmon and Veggies
As soon as it comes out of the oven, this dish is ready to go! I like to serve it right off the pan, letting everyone grab their own portion of salmon and veggies. Honestly, it’s hearty and flavorful enough on its own, but a little squeeze of fresh lemon juice right before serving is *divine* and adds such a bright finish.
Tips for Perfect Sheet Pan Turmeric Salmon and Veggies
Okay, so you’ve got the basic recipe down, but let me tell you, a few little tricks can take this Sheet Pan Turmeric Salmon and Veggies from good to *absolutely amazing*. I’ve tinkered with this a bunch, and these are the things that really make a difference. Sometimes I even add a little something extra, like this amazing blackened salmon recipe for a totally different vibe!
Vegetable Substitutions and Additions
Don’t be afraid to mix up those veggies! Broccoli is my go-to, but asparagus spears or some zucchini slices work like a dream, too. Just toss them in with the other veggies and spices. If you’re adding something a bit denser, like sweet potato cubes, you might want to toss those in about 5-10 minutes *before* adding the salmon so they get nice and tender. Roasted Brussels sprouts are also incredible – they get perfectly crispy! You can even find great tips for them here.
Achieving Crispy Vegetables
The biggest enemy of crispy veggies on a sheet pan is overcrowding! Seriously, give your veggies space. If your baking sheet looks too full, just grab a second one! This lets the hot air circulate properly, roasting them instead of steaming them. Also, make sure your olive oil is spread evenly – it helps get those delicious crispy edges. Don’t be tempted to stir them too much while they’re baking either; let them get a little browned and caramelized on the edges. And remember, a nice hot oven is your friend here!
Nutritional Information
Here’s a little peek at what you’re getting with one serving of this Sheet Pan Turmeric Salmon and Veggies. Keep in mind these are estimates, and things can shift a bit depending on the exact salmon you grab or the brand of olive oil you use:
Calories: 450
Fat: 25g (with about 5g being saturated fat)
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 35g
Sugar: 8g
Sodium: 300mg
Cholesterol: 100mg
Frequently Asked Questions About Sheet Pan Turmeric Salmon and Veggies
Got questions about this super simple Sheet Pan Turmeric Salmon and Veggies? I get it! Here are a few things people often ask, and if you’re looking for more sheet pan magic, check out these sheet pan chicken fajitas – they’re amazing too!
Can I make Sheet Pan Turmeric Salmon and Veggies ahead of time?
You can prep the veggies and mix the spices ahead of time, storing them in the fridge. Honestly though, this dish is so quick to make that it’s best assembled fresh. The salmon cooks super fast, and nobody likes soggy veggies!
What if I don’t have turmeric powder?
No problem! While turmeric gives it that lovely color and earthy flavor, you can swap it. A good substitute is curry powder (it has turmeric in it!) or even just a bit more garlic powder and paprika for warmth. It won’t be exactly the same, but it’ll still be delicious!
How do I know when the salmon is cooked?
The easiest way is to gently poke the salmon with a fork. If it flakes apart easily, it’s done! You can also check the thickest part; it should look opaque all the way through. If you have a thermometer, aim for an internal temperature of around 125-130°F (52-54°C) for medium, or a bit higher if you like it firmer.
Share Your Sheet Pan Turmeric Salmon and Veggies Creation!
Now that you’ve hopefully made this amazing Sheet Pan Turmeric Salmon and Veggies, I’d absolutely LOVE to hear how yours turned out! Did you try any fun veggie swaps or add a special spice blend? Drop a comment below and let me know, or even better, share a photo on Instagram and tag me – I can’t wait to see your culinary masterpieces!
Print
Sheet Pan Turmeric Salmon and Veggies
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful sheet pan meal featuring salmon and roasted vegetables seasoned with turmeric.
Ingredients
- 1.5 lbs salmon fillet
- 1 lb broccoli florets
- 1 red bell pepper, sliced
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp turmeric powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss broccoli florets, sliced red bell pepper, and red onion wedges with olive oil, turmeric powder, garlic powder, salt, and black pepper.
- Spread the seasoned vegetables in a single layer on a large baking sheet.
- Place the salmon fillet on the same baking sheet among the vegetables.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
- Serve immediately.
Notes
- You can substitute other vegetables like asparagus, zucchini, or sweet potatoes.
- For extra flavor, squeeze fresh lemon juice over the salmon and vegetables before serving.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: sheet pan salmon, turmeric salmon, roasted vegetables, easy dinner, healthy meal, weeknight dinner