sheet pan farmhouse salmon roast

Holy shitsacks, people. This might be my favorite salmon dish yet.

And ya’ll, I’ve made a lot of salmon dishes over the years.

Happy Tuesday, I hope me starting this post with holy shitsacks didn’t alarm you too badly. Though, if you’re a regular here, I don’t think much surprises you anymore about my vernacular. If you are new here, well, surprise. I ain’t the Foul-Mouth Gourmet for nada.

I think, though, once you’ve enjoyed a bite of this Sheet Pan Farmhouse Salmon Roast, you too will be dropping joyous profanities. Our weather has taken a deep dive into legitimate cold territory, and whenever that happens I’m quite inspired by down-home cottagecore-inspired dishes one might scrounge up in the countryside with hearty, easy to find ingredients.

One thing I sometimes miss about eating meat is the roasts – pot roast vegetables are simply phenomenal – and this one pan salmon wondermeal comes about as close as you can get to a rich, hearty, Sunday style supper. Except, we’re throwing everything on a single sheet pan and wiping our hands clean of high-effort cooking for these busy weeknights.

And you betcha there’s a big bowl of hot, buttery stovetop mashed potatoes waiting to snuggle against this herby, garlicky fish and the accompanying veggies.

Roast with the Most

I don’t often work with carrots, though I did make a slamming carrot cake and the cutest carrot doughnuts recently-ish. Whenever I enjoy a roasted carrot, though, I wonder why I don’t indulge more often. From a food photographer’s standpoint they’re kind of ugly, and that’s probably what deters me.

This sheet pan meal is absolutely gorgeous, and the rustic appeal of the arrangement is what lends that farmhouse style comfort before you even take a bite. That was the inspiration here: something to enjoy after a day of commuting and working, likely with a brisk wind wafting through your coat sleeves all the while.

Start with the veggies. I used carrots and Brussels, though the latter you can certainly interchange for broccoli, green beans, or another sturdy green. I wouldn’t sub the carrots, though – they are a big reason this dish resembles a poultry-type “roast.”

I sliced the carrots kind of randomly, on a bias mostly and some of the larger chunks in half. Trim the tops off, too. I kept mine merely for aesthetic.

Toss the veg with olive oil, salt, and pepper, then spread them onto a baking sheet, with the sprouts and any carrots with a flat cut half facing cut-side down. Bake for 15 minutes.

While the veggies go about their tanning business, set some paper towels on your salmon filets to get them extra dry. Dry salmon will have a much better time absorbing the marinade than slimy fish.

Whisk together your rosemary herb blend: olive oil, smoked paprika, grainy mustard, chopped fresh rosemary and oregano, minced garlic, and some salt and pepper. Rub evenly over the salmon filets.

Once the veggies have their initial play time, push them to one side of the pan and lay the salmon filets around them. Some overlap of the carrots and sprouts is fine at this point since they’ll be mostly cooked.

Roast for a final 10-12 minutes. If you don’t use parchment on your baking sheet, feel free to turn up the broiler in the last 2-3 minutes to get a good crisping going on. If you do use parchment and decide to broil anyway, don’t blame me for the resulting conflagration.

Mashed potatoes are the ultimate accompaniment, as I mentioned, but a batch of honey butter polenta would be swell too. Even a baked potato would be nice. Anything that sticks to your ribs and warms your soul and tummy.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

One pan, many meals:

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Sheet Pan BBQ Butter Salmon and Ranch Potatoes

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