One Pan Roasted Salmon and Vegetables

Looking for an easy peasy summertime fish dish? Look no further than this One Pan Roasted Salmon and Vegetables using Gorton’s Natural Catch Grilled Salmon.

This post is sponsored by Gorton’s. All opinions are my own.

During this crazy time of Coronavirus, with toilet paper and meat shortages, I’m grateful that I have been able to find ample seafood! I love fish, and I crave it even more during the summer months. And seafood, sunshine and eating outside are the perfect trio!

This sheet pan salmon and vegetable recipe is a favorite in my house because 1) it’s delicious and 2) I can make everyone on one pan, then carry it outside to my patio table for everyone to dig into. That equals less dishes and less fuss, which is always a huge bonus, but especially sweet when the weather is nice, and I just want to linger as long as possible outside!

Ingredients Needed for One Pan Roasted Salmon and Vegetables

Salmon and vegetables:

• 4 pieces of salmon (I use 2 packages of Gorton’s Natural Catch Grilled Salmon, Classic Style; each package has 2 filets in them)
• 2 Tbsp olive oil
• 1.5 pounds of petite multi-colored potatoes (or purple, red or gold if you can’t find a bag of multi-covered ones)
• 1/2 red bell pepper, sliced
• 1/2 orange or yellow bell pepper, sliced
• 1/2 red onion, sliced
• 4 ears of corn
• 4 slices of lemon
• parsley for garnish (optional)

Salmon sauce ingredients:

• 1 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1/2 tsp soy sauce or coconut aminos
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp brown sugar
• 1/4 tsp garlic powder
• 1/4 tsp ground ginger
• pinch of red pepper flakes

Can I use any salmon to make this dish?

Yes, this sheet pan fish recipe works with any kind of salmon. I like the pre-portioned Gorton’s salmon, and I like knowing that it’s 100% wild-caught salmon. with no artificial ingredients or colorings.

Can I substitute different potatoes in this recipe?

I love the mini tri-colored potatoes, but I can’t always find them at the store, so I often have to use a substitute. Any potatoes will work for this sheet pan dinner, and if you can’t find the small ones, you can cut larger ones into smaller pieces.

Where do I find the Gorton’s Salmon?

You can find Gorton’s products at most grocery stores, but it’s a good idea, especially during these crazy times, to contact your store or online grocery delivery service to make sure the particular product you want is in stock. You can also go to the store locator on Gorton’s website for help.

Directions

• Preheat oven to 400 degrees Fahrenheit
• Pour 2 Tbsp of olive oil on sheet pan
• Roll the 4 ears of corn in the oil and then place them along the edges of the pan
• Use the remaining oil and spread it to coat the pan
• Place the remaining vegetables in the center of the pan and toss to coat them
• Sprinkle with a little salt and pepper
• Bake 18 minutes
• Meanwhile … mix all the sauce ingredients well
• Pull the pan out after the 18 minutes and move the vegetables to the side to make room for the salmon
• Place the salmon in the center of the pan and either brush or pour the sauce on top of the pieces of salmon and top with a slice of lemon
• Put the pan back in the oven and cook another 15 minutes
• Top with lemon slices and, if desired, chopped parsley
• Add salt and pepper to taste

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Print Recipe

One Pan Roasted Salmon and Vegetables

Looking for an easy peasy summertime fish dish? Look no further than this One Pan Roasted Salmon and Vegetables.

Course

Main Dish

Cuisine

Gluten-Free

Prep Time

5 minutes

Cook Time

33 minutes

Servings

servings

Ingredients

Salmon and Vegetables

• 4 salmon filets I use 2 packages of Gorton's Natural Catch Grilled Salmon, Classic Style; each package has 2 filets in them
• 2 Tbsp olive oil
• 1.5 pounds petite multi-colored potatoes (or purple, red or gold if you can't find a bag of multi-covered ones)
• 1/2 red bell pepper, sliced
• 1/2 orange or yellow bell pepper, sliced
• 1/2 red onion, sliced
• 4 ears of corn

Sauce

• 1 Tbs olive oil
• 2 Tbsp fresh lemon juice
• 1/2 tsp soy sauce or coconut aminos
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp brown sugar
• 1/4 tsp garlic powder
• 1/4 tsp ground ginger
• pinch of red pepper flakes

Course Main Dish Cuisine Gluten-Free Prep Time 5 minutes Cook Time 33 minutes Servings servings Ingredients Salmon and Vegetables 4 salmon filets I use 2 packages of Gorton's Natural Catch Grilled Salmon, Classic Style; each package has 2 filets in them 2 Tbsp olive oil 1.5 pounds petite multi-colored potatoes (or purple, red or gold if you can't find a bag of multi-covered ones) 1/2 red bell pepper, sliced 1/2 orange or yellow bell pepper, sliced 1/2 red onion, sliced 4 ears of corn Sauce 1 Tbs olive oil 2 Tbsp fresh lemon juice 1/2 tsp soy sauce or coconut aminos 1/2 tsp salt 1/8 tsp black pepper 1/2 tsp brown sugar 1/4 tsp garlic powder 1/4 tsp ground ginger pinch of red pepper flakes

Instructions

1. Preheat oven to 400 degrees Fahrenheit
2. Pour 2 Tbsp of olive oil on sheet pan
3. Roll the 4 ears of corn in the oil and then place them along the edges of the pan
4. Use the remaining oil and spread it to coat the pan
5. Place the remaining vegetables in the center of the pan and toss to coat them
6. Sprinkle with a little salt and pepper
7. Bake 18 minutes
8. Meanwhile ... mix all the sauce ingredients well
9. Pull the pan out after the 18 minutes and move the vegetables to the side to make room for the salmon
10. Place the salmon in the center of the pan and either brush or pour the sauce on top of the pieces of salmon and top with a slice of lemon
11. Put the pan back in the oven and cook another 15 minutes
12. Top with lemon slices and, if desired, chopped parsley
13. Add salt and pepper to taste ... and enjoy!

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com