Low Sodium Sheet Pan Salmon and Roasted Vegetables

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Low Sodium Sheet Pan Salmon and Roasted Vegetables make a quick and easy weeknight meal your family will love! You’ll want to put the sweet and spicy glaze on everything!

Salmon and roasted vegetables on sheet pan

You can’t beat the convenience of a sheet pan meal! Protein and veggies on one baking sheet brushed and tossed with the most delicious sweet and spicy glaze and roasted to perfection. It’s the perfect meal for busy nights when time is short, but you need a filling dinner. 

Sheet pan dinners save time because everything cooks at once. Easy clean up – there’s only one pan to deal with – is a bonus! Line your sheet pan with foil or parchment paper for an easier clean-up. 

The secret ingredient in this recipe is chili crisp. It adds heat and crunch to both the fish and the veggies. Mix it with the honey and freshly-squeezed lemon juice to create a flavor trifecta that is out of this world delicious.


ingredients for salmon and roasted vegetables

Chili Crisp: Chili crisp is a spicy chili oil made even better with crunchy bits of garlic and shallots. I love the Momofuku brand, which contains 50 mg of sodium per teaspoon, but many other varieties are available.  

Honey: Honey balances the spiciness of the chili crisp and adds a wonderful crunch to the salmon and veggies.

Lemon Juice: Freshly-squeezed lemon juice enhances the flavor of food, much like salt. The acidity blends perfectly with the sweetness of the honey and the spicy chili crisp.

Broccoli: Fresh broccoli, cut into bite-sized pieces, works best for this recipe. 

Mini Sweet Peppers: If you don’t have mini sweet peppers, substitute one sliced large red or yellow bell pepper. 

Asparagus: Asparagus is made for this recipe! It cooks quickly and is a tasty accompaniment to the salmon.

Cherry Tomatoes: Roasting them deepens their flavor and gives them a sweetness that pairs perfectly with the spicy glaze.

Salmon Filets: Leave the skin on the salmon while it cooks. It will help prevent overcooking and help the salmon stay moist.

Salmon and vegetables on plate


Sheet Pan

Small Bowl

Medium Bowl

Pastry Brush

How to Make Low Sodium Sheet Pan Salmon with Roasted Vegetables

  1. Place salmon filets in the corner of a sheet pan, lightly coated in nonstick spray.
  2. Place honey, chili crisp, and lemon juice in a small bowl.
  3. Stir until the glaze is well-mixed.
  4. Brush 2 tablespoons of the glaze evenly over the salmon.
  5. Toss the vegetables with the remaining glaze and olive oil until evenly coated. 
  6. Arrange vegetables on the sheet pan with salmon and bake.

Watch the web story here.

process grid for sheet pan salmon and roasted vegetables

Variations on a Delicious Theme

Adjusting the glaze used in this recipe is the easiest way to change it up. I love the sweet and spicy blend of honey and chili crisp, but you can get equally tasty results with honey mustard or Italian dressing. You’ll need seven tablespoons, about 3.5 oz, to brush the salmon and the vegetables. If you don’t have chili crisp, sriracha, harissa, or gojuchang will work well. Taste the glaze before using it to make sure it’s to your liking. 

This recipe is a great way to use the veggies hanging out in your fridge at the end of the week. Cut your vegetables so they’re about the same size so they’ll cook in about the same amount of time. If you’re using vegetables that require a longer cooking time, place them in the oven first and add the salmon and other vegetables later.

salmon and roasted vegetables on sheet pan

Low Sodium Sheet Pan Salmon FAQs

How much sodium is in this recipe?

This recipe contains 226 mg sodium per serving.

What size baking sheet should I use?

A half-sheet pan (18x13x1) is the perfect size for this recipe. It is slightly larger than cookie baking sheets, large enough to accommodate the salmon and vegetables easily. If you want to double this recipe to make four servings, use a second half-sheet pan.

Can I make this without chili crisp?

Yes. Add hot sauce, crushed red pepper flakes, sriracha, or cayenne pepper, to taste, to the honey. Remember, the heat from the spices will increase the longer it sits.

How do I know the salmon is done?

Invest in an instant-read thermometer if you’re worried about under or overcooking your salmon. Insert it in the center of the thickest part of the fish to accurately measure its temperature. Salmon is done and safe to eat at 145F. If you don’t have an instant-read thermometer, use a fork to gently flake the center of the salmon to ensure it is cooked.

Salmon and vegetables on plate

More Quick & Easy Dinner Recipes

If you like this recipe, you’ll love this Frozen Vegetable Fried Rice.

vegetable fried rice in a bowl

Did You Make this Recipe?

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