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+ servings
5 from 1 vote
Salmon and Roasted Root Vegetable Sheet Pan Dinner
Course: Main Course
Servings: 4 people
  • 1 pound salmon cut into fillets
  • 1 red onion chopped
  • 1 bunch rainbow carrots
  • 1/2 pound sunchokes scrubbed and chopped
  • 1 medium sweet potato chopped
  • 3-4 tablespoons olive oil separated
  • 2 teaspoons Herbs de Provence or Italian Seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  1. Preheat oven to 400°F and lightly spray a large baking sheet with cooking oil.

  2. Add all of the spices and sea salt in a small bowl and stir well.

  3. Place salmon fillets on the prepared baking sheet, drizzle with olive oil, and sprinkle with about 1 tablespoon of the spice mixture.

  4. Add all of the vegetables to a large mixing bowl and drizzle with olive oil. Sprinkle the remaining spice mixture. Toss everything together until the vegetables are coated in oil and spices (Note: you can leave the carrots whole or chop them).

  5. Arrange the vegetables on the baking sheet around the salmon fillets and place on the center rack of the preheated oven. Roast for 20-25 minutes, or until the salmon and vegetables are cooked through.

  6. Serve salmon dinner with side dish(es) of choice!