Make a quick, simple, savory meal all in one pan with this Gluten-Free Sheet Pan Salmon and Vegetables Recipe. This recipe combines savory sauce and seasoning with golden potatoes and asparagus to make a one-dish dinner. This entire meal is ready in just about an hour!
This recipe is simple to make gluten-free with one easy swap; all the remaining ingredients are naturally gluten-free. Sheet Pan Salmon is a go-to recipe on busy weekends. It seems fancy, but it’s actually one of the easiest meals to make. It’s easy to customize too, with your favorite vegetables.
What you’ll love about Gluten-Free Sheet Pan Salmon:
- Easy to Make Gluten-Free – Just use gluten-free soy sauce or coconut aminos for this recipe; all remaining ingredients are naturally gluten-free.
- One Pan – This meal is made on one sheet pan; the only other dish needed is a mixing bowl for the sauce and seasoning.
- Family Friendly – It’s easy to make in less than an hour, it is family-friendly, and a great switch-up from chicken or beef, by using seafood such as salmon. Salmon has a subtle flavor, making it wonderful even for those who are not big seafood fans; it does not taste fishy!
- Customizable – Use your favorite vegetables, such as broccoli or green beans. We use golden potatoes and asparagus. It can also be garnished with fresh lemon slices.
Ingredients for Sheet Pan Salmon:
- Golden Potatoes
- Olive Oil
- Italian Seasoning
- Salt
- Lemon Pepper
- Sweet Onion
- Honey
- Gluten-Free Soy Sauce or Coconut Aminos
- Dijon Mustard
- Garlic Powder
- Salted Butter
- Salmon
- Asparagus
Step-by-Step Instructions for Sheet Pan Salmon:
- Preheat oven to 425 degrees F.
- Line a cookie sheet with aluminum foil and set it aside.
- Clean and cut the potatoes into bite-sized pieces, and place them in a large mixing bowl.
- Pour the olive oil over the potatoes and mix well.
- Sprinkle the Italian seasoning, salt, and lemon pepper over the potatoes and mix well.
- Add the onions and continue to mix.
- Pour the mixture into the prepared cookie sheet and spread evenly.
- Bake in the preheated oven for 20 minutes or until potatoes are tender.
- While the potatoes are cooking, make the glaze and seasoning for the salmon.
- In a small mixing bowl, combine the honey, gluten-free soy sauce, Dijon mustard, lemon pepper, and garlic powder. Mix well until combined.
- Unpack the salmon and dry it with a paper towel.
- Remove the potatoes and carefully push them aside.
- Place the salmon in the middle of the pan and the asparagus on top of the potatoes.
- Coat the salmon with melted butter.
- Pour the soy sauce mixture all over the salmon; it can be poured over the asparagus and potatoes, too, if preferred.
- Bake for 20 minutes or until the internal temperature of the salmon reaches at least 145 degrees F.
- Carefully remove and serve.
Quick Tips for Sheet Pan Salmon Recipe:
- Potatoes do take longer than the salmon and asparagus; make sure to cook the potatoes first before adding the salmon and asparagus.
- Use different vegetables if preferred, such as broccoli or green beans.
- Salmon is ready when it reaches an internal temperature of at least 145 degrees F or flakes easily with a fork.
- Add a sprinkle of grated Parmigiano and fresh lemon slices to make it even more fancy and deluxe.
- Add crushed red pepper flakes to the seasoning for a spicy alternative.
- Use gluten-free soy sauce or coconut aminos, both found at the local grocery store or Walmart.
How do you store leftovers?
Once fully cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to reheat, heat on a microwave-safe plate for 1-2 minutes or in the air fryer at 350 degrees F for 3-5 minutes.
Gluten-Free Sheet Pan Salmon and Vegetables is a versatile, easy, and delicious meal. It looks like it took hours in the kitchen, but it will be our little secret that it actually doesn’t take long at all, and it only uses one pan! This is a wonderful weeknight or weekend meal that the whole family will enjoy!
Gluten-Free Sheet Pan Salmon and Vegetables
Servings 6 Servings
Make the best gluten-free sheet pan salmon and vegetables packed with protein and easy ingredients all on one dish!
Ingredients
- 2 Pounds Golden Potatoes Washed and cut into bite-sized pieces.
- 4 Tbsp Olive Oil
- 1 Tsp Italian Seasoning
- 1 Tsp Salt
- 1/2 Tsp Lemon Pepper
- 1 Large Sweet Onion Cut into chunks.
- 1/4 Cup Honey
- 2 Tbsp Gluten-Free Soy Sauce or Coconut Aminos
- 2 Tbsp Dijon Mustard
- 1 Tsp Lemon Pepper
- 1 Tsp Garlic Powder
- 4 Tbsp Salted Butter, Melted
- 2 Pounds Salmon Fillet
- 1 Pound Asparagus Cleaned and trimmed.
Instructions
- Preheat oven to 425°F.
- Line a cookie sheet with aluminum foil and set aside.
- Clean and cut the potatoes into bite-sized pieces, place them in a large mixing bowl.
- Pour the olive oil over the potatoes and mix well.
- Sprinkle the Italian seasoning, salt, and lemon pepper over the potatoes and mix well.
- Add the onions and continue to mix.
- Pour the mixture into the prepared cookie sheet and spread evenly.
- Bake in the preheated oven for 20 minutes or until potatoes are tender.
- While the potatoes are cooking, make the glaze and seasoning for the salmon.
- In a small mixing bowl, combine the honey, gluten free soy sauce, dijon mustard, lemon pepper, and garlic powder. Mix well until combined.
- Unpack the salmon and dry with a paper towel.
- Remove the potatoes and carefully push them aside.
- Place the salmon in the middle of the pan and the asparagus on top of the potatoes.
- Coat the salmon with melted butter.
- Pour the soy sauce mixture all over the salmon; it can be poured over the asparagus and potatoes, too, if preferred.
- Bake for 20 minutes or until the internal temperature of the salmon reaches at least 145°F.
- Carefully remove and serve.
Notes
Use gluten-free soy sauce or coconut aminos to make this dish gluten-free.
Nutrition
Serving: 1Serving | Calories: 567kcal | Carbohydrates: 47g | Protein: 36g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 921mg | Potassium: 1643mg | Fiber: 6g | Sugar: 17g | Vitamin A: 881IU | Vitamin C: 37mg | Calcium: 81mg | Iron: 5mg
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Comments & Reviews
Mommy Hates Cooking says
One of our favorite dinners!
Joy McDonald says
This looks delicious and easy to make, I’ll definitely give it a try! Thanks for joining in on Home Matters Linky Party! I will be featuring your post this week! #HomeMattersParty xx