Try these healthy sheet pan salmon bowls for dinner tonight!

They’re simple to make, satisfying, require little work and cleanup, and are solid for meal prep and clean eating too! Although, we do hate, with everything in us, cleaning up that sheet pan. Might be just one thing, but it’s a big one. And it splashes everywhere…Help it’s in our hair!!

Did we just contradict myself? Well, as much as we detest washing a huge sheet pan in our tiny sink, there are good things about it too. For one, we do get a free shower while washing up and given how sweaty we are this summer we definitely need it. And for two, we also get to eat things like these flavorful sheet pan salmon bowls.

To be fair, we rarely have regrets about healthy dinner recipes with salmon. It’s satisfying and in moderation – good for you. These sheet pan bowls are a bit different than our notable Mediterranean salmon bowls, nothing beats that recipe and you definitely must make it if you haven’t, but these are a bit easier to put together. Here’s what you’ll need.

Sheet Pan Salmon Bowls Ingredients

Salmon. We need salmon fillets, you can get frozen or fresh ones – whatever is available in your store.

Vegetables for roasting. And we need the fast cooking types here. No potatoes or sweet potatoes. Think cauliflower, zucchini, peppers, or carrots. Or all of them!

A dip. Here we made an avocado dip, but these bowls would be wonderful with some tzatziki as well! In fact, that’s what we've been serving them with all summer long!

Some greens for serving. You can go for arugula, fresh herbs, scallions or even lettuce or spinach.

How it comes together

Simple! So so simple. All you need to do is:

Preheat the oven to 200C/400F.
Then cut the salmon into bite-sized pieces, the cauliflower into smaller florets, carrots in strips, peppers in larger, yet bite-sized pieces. Rub the salmon and as well as the vegetables with olive oil, salt, pepper, dried herbs and spices.
Spread them onto a sheet pan in a single layer (if you want line it with parchment paper for an easier clean up). Then bake for about 12-15 minutes or until the salmon is golden brown!
In the meantime, make the sauce that you’d like to have with the bowls. We made this avocado dill dip, but also added some pickled jalapenos to it. We also highly recommend trying the bowls with some tzatziki or with this dairy-free garlicky cashew sauce.

Arrange the bowls starting with some greens on the bottom – arugula, some scallions and fresh basil. Next, add in the salmon and roasted vegetables. Then either drizzle the sauce like a dressing or place in the middle and enjoy!

Options

There are many many ways to make these healthy sheet pan salmon bowls your own.

You can:

choose different herbs and spices for the rub of the salmon
roast different vegetables that you like – for example asparagus might also be a great idea too
use a tomato cucumber salad or a simple cabbage slaw as the base
Throw in some thinly chopped olives or some crumbled feta mix if you’re dairy-free
Use more fresh herbs and spices
experiment with different sauces – as recommended tzatziki would be a great choice here, as it provides a nice fresh, yet flavorful contrast to the baked food.

Sheet pan salmon bowls

Yield: 2
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Ingredients

8oz/220g salmon fillets, cut in bite-sized pieces
2 cups cauliflower florets
2 bell peppers, cut in large pieces
2 carrots, cut in strips
1 1/2 tsp dried oregano
1 tbsp olive oil
1 tsp hot paprika
Salt and pepper

Avocado Sauce:

1 avocado
1/2 lemon, juice of
1 tbsp pickled jalapenos
1 garlic clove
a bunch of dill
salt

Additionally

2 cups arugula
1 scallion, thinly chopped
2 tbsp thinly chopped basil

Method

Preheat the oven to 200C/400F.
Then rub the salmon fillets and as well as the vegetables with olive oil, salt, pepper, dried herbs and spices.
Spread them onto a sheet pan in a single layer (if you want line it with parchment paper for an easier cleanup). Then bake for about 12-17 minutes or until the salmon is golden brown!
In the meantime, make the sauce that you’d like to have with the bowls. We made this avocado dill dip, but also added some pickled jalapenos to it. Just place everything into a blender or a blender cup and use a hand blender to mash it until smooth. Add salt and pepper to taste.
Arrange the bowls starting with some greens on the bottom – arugula, some scallions and fresh basil, then add in the salmon and roasted vegetables. Then either drizzle the sauce like a dressing or place in the middle and enjoy!