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Salmon, broccoli, cauliflower, and lemon slices on a white plate in front of more salmon on a baking tray
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4.25 from 4 votes

Sheet Pan Lemon Parmesan Crusted Salmon and Vegetables

Sheet Pan Lemon Parmesan Crusted Salmon and Vegetables ~ Quick and Easy Dinner Made on a Sheet Pan! Salmon Topped with a Lemon Parmesan Crust and Paired with Roasted Vegetables!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 611kcal
Author: Julie Evink


  • 1 1/2 c. Italian Panko Crumbs
  • 1 tsp dried parsley
  • 4 garlic cloves minced
  • 1 tsp grated lemon peel
  • 1/2 tsp salt
  • 1/4 tsp lemon-pepper seasoning
  • 1/2 tsp smoked paprika
  • 1/2 c. Parmesan cheese
  • 1 Tbsp butter melted
  • 4 6 oz salmon fillets
  • 1 c. baby carrots
  • 1 c. broccoli florets
  • 1 c. cauliflower florets
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Preheat oven to 400 degrees. 
  • Place carrots on large sheet pan. Drizzle olive oil over carrots and sprinkle salt and pepper on carrots. Stir to coat. Bake for 15 minutes. 
  • When carrots are done cooking add broccoli and cauliflower to sheet pan and stir. Make room for the four salmon fillets.
  • Meanwhile, in a mixing bowl, combine all remaining ingredients except salmon fillets. 
  • Place salmon on sheet pan coated with non-stick cooking spray, skin side down. Top with crumb mixture, patting down gently.
  • Place back in oven. Bake until golden brown and salmon just begins to flake easily with fork, about 12-15 minutes. 


Calories: 611kcal | Carbohydrates: 35g | Protein: 52g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 121mg | Sodium: 1274mg | Potassium: 1376mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9035IU | Vitamin C: 83.7mg | Calcium: 436mg | Iron: 2.9mg