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Rosemary Salmon Sheet Pan Dinner

Rosemary Salmon Sheet Pan Dinner

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Rosemary Dijon baked salmon with roasted summer squash.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2 servings
Calories 313
Author Alyssia Sheikh


Rosemary Salmon

  • 2 salmon filets ~5oz each
  • 2 Tbsp Greek yogurt
  • 1 Tbsp Dijon mustard
  • ¼ tsp smoked paprika
  • 1 Tbsp fresh rosemary chopped

Roasted Veggies

  • 2 cups zucchini/yellow squash chopped
  • drizzle of oil
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp oregano
  • salt to taste
  • pepper to taste

Optional for Serving:

  • 2 cups cooked basmati rice


  • Preheat oven to 350°F (180°C).
  • Rinse salmon filets and pat dry. Place on a parchment paper-lined baking sheet.
  • In a bowl, mix together salmon topping ingredients and spread on top of filets. (I like to cover my salmon filets with a foil tent to help lock in moisture while they cook, but this is optional.)
  • On the other half of baking sheet, add chopped zucchini and summer squash. Drizzle with oil, sprinkle on seasonings, and toss to coat.
  • Bake for 10-13 minutes (depending on the thickness of your salmon and how well done you like it cooked).
  • Enjoy warm! If desired, serve with rice or your favorite grain.


Nutrition per 5oz rosemary salmon filet, yields 2 servings:
240 calories | 7g fat | 1g carbs | 0g fiber | 0g sugars | 38g protein
(1g net carbs)
Nutrition below provided per serving of sheet pan salmon and veggies.


Serving: 1meal (salmon + veggies) | Calories: 313kcal | Carbohydrates: 5g | Protein: 39g | Fat: 14g | Fiber: 1g | Sugar: 1g