Simple Roasted Salmon & Veggies with Whipped Brown Butter Vinaigrette

Roasted Salmon and Veggies is the thing I could eat daily, each and every one, and not get sick of. I truly don’t think I’d ever tire of this. There are a million ways you can take this recipe, too, so far as the flavor profile goes. Today, we’re going to paint the big salmon fillet with my favorite Whipped Brown Butter Vinaigrette and roast it that way. Then we’ll serve up a little more alongside for dipping and drizzling.

Alternatively, though, you could season it with warm North African spices such as harissa, cinnamon, and cumin. You could go Mexican with it and toss the veggies and salmon with some cumin, garlic, coriander, and ancho chili powder. Maybe take the salmon on a trip to the Greek Isles and go with some lemon, oregano, mint, and dill. The world is your oyster here, folks.

Or, salmon, rather. The world is your salmon.

Sheet Pan Salmon 101

Sheet pan dinners are the absolute bee’s knees. They’re simple, fast, and incredibly efficient in their assembly. You only end up with one (give or take) dish to wash in the end, and you can’t hate on that.

The beauty of this recipe is the choreography of it all. It’s simple and straightforward, and I wrote the recipe to pay attention to the specific ingredients and what they need to shine brightest.

Since we’re using hearty potatoes, because I think they make for a full meal, they’ll need a little more loving in the oven than will the fish and onions. So, those will go in first. Think of it as giving them a head start. Once the potatoes have roasted for about 20 to 25 minutes, we’ll take the pan out and slide the salmon and onions right on. Easy does is.

Then all you have to worry about is the fish, because you already took care of the potatoes. We love this.

How to Pick the Best Piece of Salmon

When purchasing salmon, there are a few simple tips that I find helpful – good things to keep in mind to ensure you’re getting the best piece of fish you can.

1. Avoid any salmon that shows signs of browning.
2. Look for clear eyes (if purchasing a whole fish).
3. Check for minimal bruising (bruising = bad).
4. Check the firmness of the salmon’s flesh. It should be resistant to light pressure and bounce back easily once depressed.
5. Cooking for kids? Try to get your hands on some Coho salmon. It is typically a milder flavored fish that also happens to be great for grilling.

How Do You Know When Salmon is Finished Roasting?

Salmon, like any fish, is best when it’s just cooked – there’s not a wide range of suitable doneness through which it’s quality and taste will hold. Unlike, say, beef – salmon really tastes and eats best when it’s just cooked through. No one likes a big dry salmon fillet, you know?

Salmon Temperature

According to the USDA, salmon is considered cooked when it reaches an internal temperature of 145 degrees F.

THAT SAID. I personally find salmon to seem a bit over-cooked at that temperature. Reason being? If you pull the fish out of the oven once it has reached 145 degrees, it will only continue to carry-over cook as it rests on the countertop (or wherever you put it). Thus the actual finished internal temperature will be a bit higher than 145 degrees.

So, I prefer to pull the salmon out of the oven when it is a little less than done – a little less than 145 degrees. I find that 125 degrees is a good temperature at which to remove the salmon from the oven. It will steadily rise up closer to the recommended 145 degrees, and you should get a very tender, moist flesh.

What Fish Can You Substitute for Salmon?

There are a few affordable alternatives to salmon, that should work interchangeably in this recipe (and most others) if you have a tough time finding salmon that looks good to you at your market.

To me, the fish that sit in the same category as salmon – the other fatty, oily (read: flavorful and delectable) fish – work as pretty good subs when you need to. Or, if you’re just sick of salmon.

Arctic char and trout are both fatty, full-flavored fish like salmon and carry through recipes in a similar manner.

Roasted Salmon and Veggies: What You’ll Need

2 small red onions, sliced

2 to 3 cups halved baby gold potatoes

2 TBSP olive oil, give or take

Kosher salt and pepper, as needed

1 ¼ lbs. Skin-on salmon fillet

3 cups baby arugula

Whipped Brown Butter Vinaigrette (optional); feel free to sub any vinaigrette that you like

How to Make this Simple Roasted Salmon Sheet Pan Meal:

Make the Whipped Brown Butter Vinaigrette (or any vinaigrette you like).

Preheat the oven to 400 degrees F. 

Place the halved potatoes on a large sheet pan, drizzle with 2 TBSP olive oil, and sprinkle with 2 tsp kosher salt and lots of black pepper. Toss to coat. Roast for 20 minutes, turning/stirring halfway through.

Remove the pan from the oven and push the potatoes to the edges, leaving room for the salmon. Brush the salmon with some of the brown butter vinaigrette, coating the flesh side entirely. Place the fish in the center of the sheet pan and add the onions to the pan as well, scattering them around with the potatoes.

Roast until the salmon is opaque throughout 15 to 18 minutes. Serve with extra Whipped Brown Butter Vinaigrette, if desired, or the vinaigrette of your choosing. 

If you like the looks of this Simple Roasted Salmon and Veggies, you might also enjoy:

Chipotle Brown Sugar Salmon and Potatoes

Pan Roasted Green Curry Salmon

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