Salmon Sheet Pan Dinner

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Sheet Pan Asian Roasted Salmon

This is a fast and flavorful presentation, whether for dinner or an appetizer. 

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 4 (6-ounce) skinless salmon fillets (can also be done with a side of salmon)
  • 1 bunch baby bok choy, coarsely chopped
  • 2-3 cups (packed) shredded green cabbage
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 1 (2-inch piece) ginger, peeled, finely grated, or minced
  • 3 large garlic cloves, finely grated
  • 4 tablespoons olive oil, divided
  • 1 tablespoon sesame oil
  • ¼ cup soy sauce
  • Salt and black pepper, to taste
  • Garnish: sliced lemon


1. Preheat oven to 450°F. Heat a large-rimmed baking sheet for 15


2. Brush fish with about 1 table spoon olive oil, season fish all over with salt and pepper, and set aside. 

3. Combine bok choy, cabbage, mushrooms, ginger, garlic, remaining 3 tablespoons olive oil, sesame oil, and soy sauce in a large bowl. Season with black pepper and toss to coat. 

4. Brush preheated pan with a few drops of oil. Scatter vegetables across one side of the baking sheet. Arrange salmon on the other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. 

5. Divide vegetables among plates; top with salmon. Serve garnished with lemon slices.