I know how much you all love nourishing meals that can be made right on one pan or in one skillet, and WOW do I have a flavorful one to re-share with you today.
This easy sheet pan salmon recipe is truly the best weeknight dinner. You’ll season salmon, potatoes, and chickpeas with a delicious spice mixture, bake them all up on a sheet pan until they’re nice and tender and the chickpeas are crispy, and then add some yummy garnishes to tie the whole meal together.
You know I can’t resist serving up my meals with a creamy, herby sauce, so don’t forget to drizzle that yogurt sauce on top. Watch me make this incredible salmon dinner on Good Mood Comfort Food, and add it to your meal prep list for busy weeknights!
Ingredients in this sheet pan salmon recipe
Simple ingredients? Check. Lots of cozy spices? Check. This dinner has everything you could want — here’s what you’ll need to make it:
- Salmon: get tons of delicious protein, healthy fats, and omega-3s with salmon!
- Potatoes: feel free to use baby gold or rainbow potatoes in this meal.
- Chickpeas: you’ll roast up a full can of chickpeas to crispy perfection.
- Red onion: I love the sweet flavor of roasted red onion in every bite.
- Olive oil: you’ll need a little olive oil to drizzle over your salmon and vegetables.
- Spices: the salmon, chickpeas & veggies get tossed in a wonderful spice blend of paprika, cumin, garlic powder, salt, turmeric, thyme, and black pepper.
- For the sauce: drizzle on a lovely herby yogurt sauce made with plain whole milk Greek yogurt, garlic, salt, lemon juice, and any fresh herbs you have on hand.
- For serving: I love to serve the salmon, potatoes & chickpeas with feta cheese, extra herbs & lemon zest, and a couple handfuls of arugula for a boost of greens.
Customize your sheet pan salmon dinner
Feel free to mix and match ingredients that you have on hand! Here’s what I can recommend:
- Pick your protein. If you don’t have salmon on hand, feel free to swap it for boneless, skinless chicken thighs. You’ll want to bake them for 15-20 minutes with the potatoes and veggies, so feel free to add them to your sheet pan earlier.
- Add extra veggies. If you have room on your sheet pan, try adding some more veggies like bell peppers, broccoli, or asparagus!
- Serve with a grain. Looking to make this an even heartier meal? Serve everything with my green rice, garlic turmeric rice, or my arroz con gandules.
Try a new sauce
I love how easy and delicious the herby yogurt sauce is, but this salmon dinner would also be delicious with my:
- Spicy Green Feta Sauce
- Jalapeño Green Tahini Sauce (dairy-free)
- Avocado Lime Sauce
- Jalapeño Cashew Cream Sauce (dairy-free)
- Spicy Roasted Red Pepper Feta Dip
How to make the best sheet pan salmon
- Make the spice mixture. I like to mix all of the spices together in a small bowl beforehand to make it easier to sprinkle over the sheet pan.
- Bake the veggies & chickpeas. Spread out the potatoes, red onion, and chickpeas onto a large baking sheet lined with parchment paper. Drizzle with olive oil and a tablespoon of the spice mixture, then toss and bake them up.
- Make the sauce. While the veggies are baking, make the sauce in a small blender.
- Prep the salmon. Drizzle the salmon filets with olive oil and rub it into the skin, then sprinkle on the rest of the seasoning and rub that in as well so that the filets are evenly coated.
- Bake the salmon. Flip the veggies and chickpeas on your sheet pan, then scoot everything over to make room for the salmon. Add your salmon filets and bake everything together.
- Assemble the meal. Remove the sheet pan from your oven and drizzle the sauce all over the salmon & veggies. Sprinkle with feta, herbs, and lemon zest if you’d like, then divide onto plates over a bed of arugula. Enjoy!
Don’t forget these sheet pan meal tips
- Keep everything in a single layer. Make sure you use a large enough sheet pan to fit the potatoes, chickpeas, and veggies in one layer before adding the salmon so that everything cooks evenly. You could also break everything up onto two smaller sheet pans.
- Flip halfway through. Flip the potatoes and chickpeas before scooting them to the edge of your sheet pan and adding the salmon.
Storing tips
If you’d like to meal prep this dinner or you know you won’t finish it in one night, I recommend only drizzling the sauce and adding the toppings to your portion. Store leftover salmon, potatoes, and chickpeas in an airtight container in the refrigerator for up to 3-4 days, and serve with a drizzle of the yogurt sauce, toppings, and arugula when you’re ready to enjoy.
More one pan meals you’ll love
- Sheet Pan Hot Honey Chicken and Veggie Glow Bowls
- One Pan White Wine Chicken Sausage White Bean Bake
- Sheet Pan Herby Lemon Garlic Chicken and Potatoes
- Sheet Pan Jalapeño Pistachio Chicken Meatball Bowls
- Cheesy Tuna Orzo Skillet
Get all of my one pan meals here!
I hope you love this sheet pan salmon dinner recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Good Mood Comfort Food
Easy Sheet Pan Salmon Dinner
Ingredients
- For the salmon and veggies
- 1 pound baby potatoes (gold or rainbow work wonderfully!)*
- 1 (15 ounce) can chickpeas, rinsed, drained and patted dry with a paper towel
- 1 red onion, halved and sliced
- 3 tablespoons extra virgin olive oil, divided
- 1 ½ teaspoon paprika
- 1 ½ teaspoon cumin
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground turmeric
- 1 teaspoon fresh thyme
- Freshly ground black pepper, to taste
- 30 ounces salmon, cut into 4 or 6 filets
- For the sauce
- 1 cup plain whole milk Greek yogurt
- ½ cup fresh leafy herbs (such as parsley, cilantro, dill and/or chives)
- 1 garlic clove, grated
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
- For serving
- 2 to 4 ounces feta cheese, crumbled
- Extra chopped parsley and dill
- Extra lemon zest
- Optional: 3 to 4 cups arugula
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a small bowl, add the spices: paprika, cumin, garlic powder, turmeric, thyme, salt and a few grinds of black pepper. Mix until well combined.
- Place potatoes, chickpeas and onions on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of the spice mixture. Use clean hands to toss until well coated then spread into an even layer. Bake for 20 minutes.
- Make the sauce: Place the yogurt, leafy herbs, garlic, lemon juice and salt in a blender or food processor. Blend on high until well combined, about 30 seconds. Taste and adjust seasonings as necessary. Set aside until ready to serve.
- Prepare the salmon: Drizzle the salmon with remaining 1 tablespoon of olive oil and rub into the flesh of the salmon. Evenly sprinkle the remaining spice mixture on the salmon and use your fingers to rub it on the fish.
- Once potatoes and chickpeas are done cooking, remove from the oven and gently flip and push to the edges, making space for the salmon. Add salmon fillets wherever you can fit them and bake for 10 to 15 more minutes until salmon is perfectly cooked to your liking.
- Remove from the oven and immediately drizzle with a few tablespoons of the herby yogurt sauce. Add on feta crumbles, lemon zest and extra dill and parsley. Serve over a bed of arugula and more sauce if desired.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on March 30th, 2025, and republished on February 23rd, 2026.
Not my normal spice palette but was looking for Mediterranean diet recipes and this one appealed to me. This recipe did not disappoint. The salmon was cooked perfectly as were the potatoes and the garbanzo beans added an extra added crunch. I don’t like red onions, so I use white and the whole thing turned out perfectly the sauce when I tasted, it tasted a little plain, but on the salmon and the potatoes it mixed perfectly. This is a recipe I will be saving and adding to my arsenal of monthly recipes.
So glad you gave this one a try! Perfect nourishing dinner 🙂
Super delicious! Only caveat is that my potatoes took way longer to fully cook (and I had cut them into smaller chunks) – will definitely make this again but will leave longer time for them to cook
Did they have enough room to bake on the pan or was your pan pretty packed? I’m glad it was still delicious!
Made the recipe exactly as written – easy weeknight meal! Easy clean up. Our potatoes might have needed cooked a little longer – I’ll probably half them next time to help cook more quickly. Definitely recommend including the arugula. We’ll make it again!
I’m glad this was a hit! And great idea to cut those potatoes a little smaller.
A week night meal that tasted like it came from a restaurant! I’m not great at following recipes but I had most of the ingredients so I did this time. I threw in some red pepper that I had and ate it over baby spinach. I’ll definitely make it again!
Absolutely! This one’s great for customizing 🙂 Glad you enjoyed!
Love this recipe! It’s quickly becoming a sheet pan meal we make regularly on weeknights.
Ours, too! Glad it’s a hit!
The seasonings for this sheet pan meal are so good! Tasted amazing and made my kitchen smell fantastic! Such an easy, delicious, healthy weeknight meal!
One of our favs, too 🙂 Glad you love it!
I really want to make this! What kind of salmon do you recommend? I always get nervous buying seafood… fresh? Frozen? Etc… TY for any advice!
Hi! I usually get fresh salmon from Whole Foods 🙂 You can also use chicken if you’d like! Check out those instructions in the blog post under “Customize your sheet pan dinner.”
I really enjoyed this recipe paired with Monique’s avocado lime sauce! My only suggestion would be to either quarter the baby potatoes or to cook them for a bit longer on their own – I ended up finishing them off in the air fryer because they were a bit underdone.
Thank you for the feedback!
I’ve made many of your recipes – you’re my go-to when I want to eat healthy, eat yummy, and feel good about myself and what I’m cooking. You’ve helped me create my own “recipe of the month” club. Thanks for making cooking (and eating; I’ve also spent years struggling with body image and an eating disorder) feel fun again – and accessible – without a ton of costly ingredients or tools. I greatly appreciate your honesty, approachable site and food.
So happy to hear that, Julie! That’s my entire goal of sharing these recipes. I hope you keep finding new ones to try 🙂
How can you make this recipe dairy free?
Feel free to use plain, dairy-free yogurt!
Great weeknight meal and a new way to eat salmon!
Absolutely! Glad you enjoyed!
I made this tonight for a quiet girls night and it was AWESOME. Will absolutely add to my regular rotation. I did add some Harissa to the yogurt and a tablespoon of brown sugar to the dry rub on the salmon, but this is a great sheet tray. I never cook red onions, but it added the perfect texture and flavor.
So happy to hear that! Harissa sounds amazing in the yogurt!
Well, this was amazing! 2 and 4 year olds loved the chickpeas and the green sauce. I made a side salad with some olives and tomatoes — great with the crispy potatoes and onions. Loved the paprika warmth and creamy sauce!
Love that! Such a great dinner 🙂
So yummy!! And so easy, wil def make again 🙂
Perfect dinner!!
This recipe hit my inbox at the right time and didn’t disappoint! I was going to skip the sauce but decided to make it anyway and it was worth it. I used dill which was lovely with the flavors. My whole family loved this. My husband doesn’t eat seafood so we split the veggies and chickpeas on two sheet pans and seasoned a chicken breast the same way as the salmon and baked it for a bit longer – he loved it.
So happy to hear that! Great idea to make it with different proteins, too!