Prep a healthy, satisfying meal all on ONE pan with this lemon Parmesan crusted salmon sheet pan dinner! Creamy yogurt pairs with the bright flavor of lemon juice and fresh thyme to give this dish a Mediterranean-inspired flavor.
But, it’s the savory, salty crust of Parmesan cheese and almond flour that takes this dinner to a new level of deliciousness for me! The flavor is off the charts, I love the fun change in texture, and this meal is so dang EASY to prepare.
An awesome option for busy weeknight dinners or for meal prepping in advance. Or, just when you’re craving a healthy meal that will satisfy your hunger AND your cravings for more flavor!
Mastering the Art of Salmon Sheet Pan Dinners:
The idea behind this Parmesan crusted salmon sheet pan dinner is for EVERYTHING—salmon and veggies—to go on the same pan. But, your veggies will need longer in the oven to cook than your salmon.
Luckily, there’s a simple fix to keep your salmon moist and prevent it from drying out! Simply cover the filet with a little tent of foil before it goes into the oven.
Your Pan, Your Rules
For my vegetables, I chose to roast some baby potatoes and chopped fennel bulb to make this meal hearty and ultra-comforting. Most of all, I love the natural sweetness that roasted baby carrots bring to this savory sheet pan dinner!
But, the Parmesan crusted salmon really is the star here, it’s just SO scrumptious. Feel free to make this sheet pan dinner with any veggies that you like—it’s sure to be just as yummy!
And, embracing those new combinations means you can enjoy this Parmesan crusted salmon over and over again. One pan, endless versatility!
Which is Better: Wild Caught Salmon or Farm Raised?
This is a tricky and much-debated question! For the purposes of this Parmesan crusted salmon, both wild caught and farm raised salmon work just as well.
But, if you’d like to get informed about the cost, taste, cooking, nutrition, and sustainability differences between the two, I recommend reading through my Wild Caught Salmon vs Farm Raised blog!
½ cup baby carrots (or adult carrots, chopped)
½ cup baby potatoes
1 cup fennel bulb, chopped
2 tsp avocado oil
½ orange, juiced
1 Tbsp fresh parsley, chopped
2 tsp ginger paste (or fresh & minced)
salt, to taste
Preheat oven to 425°F (220°C).
Add salmon filet to a tray lined with parchment or foil, along with baby carrots, baby potatoes, and fennel.
In a bowl, mix yogurt, lemon juice, and thyme together. Spread on top of salmon filet.
In another bowl, combine almond flour and grated parmesan and sprinkle on top of salmon filet.
Drizzle veggies with oil and fresh orange juice. Sprinkle on parsley, season to taste with salt, and dollop a bit of ginger paste onto chopped fennel bulb. Toss to coat.
Cover salmon with a foil tent to prevent filet from drying out in the oven. (If you prefer your salmon cooked more medium-rare than well-done, cook salmon for just 8-10 minutes on a separate pan from your vegetables.)
Roast for 25 minutes.
Serve and enjoy!
Yields 1 sheet pan dinner.
*Nutrition provided for parmesan crusted salmon made with wild sockeye salmon.