Fabulous Freelancer Foodie Recipe: Seasoned Vegetables and Crusted Salmon in a Sheet Pan

This recipe for seasoned vegetables and crusted salmon in a sheet pan is nutritious, flavorful, and should take less than an hour to prepare!

Note: This is a variation of a recipe that originated from Julie Evink of Eats and Treats.


  • 1 ½ cups of Italian panko crumbs
  • 1 tablespoon of melted butter
  • 1 teaspoon of dried parsley
  • 4 salmon fillets (6 ounces each)
  • 4 minced garlic cloves
  • 1 cup of baby carrots
  • 1 teaspoon of a grated lemon peel
  • 1 cup of broccoli florets
  • ½ teaspoon of salt
  • 1 cup of cauliflower florets
  • ¼ teaspoon of lemon-pepper seasoning
  • 2 tablespoons of olive oil
  • ½ teaspoon of smoked paprika
  • ½ teaspoon of salt
  • ½ cup of Parmesan cheese
  • ¼ teaspoon of pepper


  1. Make sure the oven is preheated to 400 Degrees Fahrenheit.
  2. Place the carrots on a large sheet pan, sprinkle them with salt and pepper, and drizzle them with olive oil. Stir them to make sure they’re thoroughly coated, then bake them for 15 minutes.
  3. Once the carrots have baked, add in the cauliflower and the broccoli, stirring them altogether, then making spaces for the salmon fillets.
  4. Mix all of the remaining ingredients (not including the salmon fillets) together in a bowl to form a crumb mixture.
  5. Use the cooking spray on the sheet pan spaces meant for the salmon fillets, then place the salmon fillets on each space, skin side down.
  6. Cover the salmon fillets with the crumb mixture.
  7. Place the sheet pan with the salmon fillets and the vegetables back in the oven for 12 to 15 minutes, baking until the fillets are golden brown and are just reaching a flaky consistency.

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