Dijon & Rosemary Salmon with Roasted Zucchini & Yellow Squash
Try this rosemary salmon sheet pan dinner for a quick weeknight meal that you can have ready in just 15 minutes! Creamy, flavorful, flaky baked salmon with a rosemary Dijon yogurt topping, served with roasted zucchini and summer squash. And you can cook all of your sheet pan dinner components at the same time, on the same tray!
The salmon has a bright, tangy, fragrant flavor, the entire meal is so simple and convenient, AND it’s incredibly nutritious. With its rich content of anti-inflammatory omega-3s, salmon is one of the most nutritious foods on the planet. And a salmon sheet pan dinner like this makes it SO easy (and delicious) to fit more salmon into my routine!
I’m sharing my recipe for rosemary salmon with a creamy yogurt topping here, along with some tips for keeping baked salmon moist and flavorful. And for my veggies, I went with chopped zucchini and summer squash. Since I wanted this one pan salmon dinner to be as quick and easy as possible, I chose veggies that can cook quickly alongside the salmon.
But, keep in mind, this combination of sheet pan salmon and veggies is just one possibility. Feel free to get creative with different salmon flavorings and seasonings, or pair your salmon with whichever veggies YOU enjoy!
Baked Salmon Sheet Pan Dinner Components
For this salmon sheet pan dinner recipe, I decided on 3 main components: my rosemary salmon filets, roasted summer squash, and some white basmati rice. But again, you’re not limited to my choice of flavorings and pairings.
You can follow my recipes below exactly, or you can use them for inspiration and adjust with our own ideas. Mix different seasonings into your yogurt topping, switch up the veggies, nix the rice or use a different grain—make this dinner your own!
I’ll walk you through how to bake salmon to maximize the flavor and moisture, along with the specific salmon sheet pan dinner components that I put together for this meal.
Dijon & Rosemary Salmon with Yogurt Topping
First and foremost, let’s start with our baked salmon. If you’re curious to learn about the different salmon options out there, I recommend checking out my Wild Caught Salmon vs Farm Raised blog post. There are nutritional considerations, environmental concerns, price differences, on and on. But, in simplest terms: the choice comes down to what’s right for your lifestyle, budget, and values.
For this salmon sheet pan dinner recipe, I’m personally using MOWI Salmon: a clean, sustainable, farm raised salmon option, that’s conveniently available for delivery through Amazon! I’ve been impressed with the quality of MOWI Salmon, and every time I’ve cooked with it the texture is just absolutely amazing. So flaky and flavorful!
For my rosemary salmon recipe, the preparation couldn’t be simpler. First, I just place my pre-portioned MOWI Salmon filets onto a large lined baking sheet, skin side down. (I LOVE that these filets are pre-portioned!) Then, I mix together my Greek yogurt, Dijon mustard, smoked paprika, and some fresh rosemary. Finally, I slather that onto both filets, and they’re ready!
Tips for Baked Salmon Recipes
Since salmon is rich in omega-3 fatty acids, it tends to be a more delicate protein to cook. It can overcook and dry out easily, and it tends to cook quickly. So, to keep my baked salmon moist and delicious, I live by 2 simple tips in my kitchen:
Prepare baked salmon with a tasty coating spread on top, like in this Dijon & rosemary salmon recipe! Spreading a coating on top can help to lock in moisture—whether it be yogurt based, mayo-based, or even just a slather of hummus.
Cover your salmon filets with a foil tent before baking them in the oven. The foil tent is simple: just a rectangular sheet of foil, folded lengthwise, and placed like a tent over your salmon. It’s totally optional, but I find that it helps to keep the fish tender, seals in moisture, and results in a more flavorful filet!
Roasted Zucchini & Yellow Squash
Next, for our sheet pan salmon and veggies we need to get some veggies on the tray, too! I recommend using a large sheet pan and starting with your rosemary salmon filets on one half of the sheet pan. Then, on the other half of that same pan, you can dress up your veggies.
As mentioned, I’m using zucchini and yellow squash for this salmon sheet pan dinner recipe because they’re quick to cook in the oven. I chop those into evenly sized pieces—small enough to cook quickly, but not so small they’ll turn to mush. Then, I drizzle with oil, season to taste (any seasonings you like), and toss well to coat.
Once everything is prepped and seasoned to your liking, that entire sheet pan salmon dinner can go into the oven! Bake at 350°F (180°C) for 10-13 minutes—adjusting the cook time depending on how rare or well-done you prefer your salmon.
The trick of any sheet pan dinner is to make sure all of your components can cook evenly in the oven, for the same amount of time. Since salmon cooks quickly, it helps to pair your fish with quicker-cooking veggies! Also, it’s important to chop your veggies so they’re even in size. The smaller you chop them, the quicker they’ll cook.
Meal Prepped Rice
Finally, since I’ve always got some cooked rice meal prepped in my fridge, I’m serving this entire salmon sheet pan dinner over basmati rice! My aim with this entire meal was to keep things simple, so I could throw together a tasty, healthy dinner in 15 minutes or less.
You can prep a batch of rice over the weekend so you have it on hand, or you can go the super simple route with some frozen, microwaveable rice. Really, you can serve your sheet pan salmon and veggies with any grain that you like, or no grain at all! Shape this into the kind of meal that you would enjoy eating.
I just heat up a bit of my prepped rice, then serve it on a plate with my rosemary salmon and roasted veggies as soon as they’re out of the oven. Easy as that, in under 15 minutes, my nutritious salmon sheet pan dinner is served!