27 Sheet-Pan Salmon Recipes, Because You Love Cooking but Hate Cleaning

Easy, delicious and ready in under an hour? We think we’re in love. Psst: You can prep the veggies up to three days ahead to streamline the process.

The secret ingredients to a foolproof dinner? Minimal prep, modest cooking time and almost no cleanup after it’s been devoured. This one has all three.

This 40-minute recipe, courtesy of shiplap queen Joanna Gaines, tastes like an herby-lemony dream.

If you’re a little intimidated by cooking fish at home, start with this easy dish. You make your main course and sides all in one—a win-win.

The garlic-butter sauce couldn’t be simpler: Just toss everything in a bowl and whisk it together.

This is a one-and-done situation that you’ll want to memorize. The avocado salsa and arugula get added after cooking for a bit of freshness.

It tastes so good, you wouldn’t even suspect it’s also good for you.

If you want even less cleanup, Gaby Dalkin suggests lining your sheet pan with aluminum foil. Just one more reason this is a meal we can get behind.

If you have 30 minutes and a few pantry ingredients, you’re already halfway to dinnertime.

One thing we love about salmon is how easy it is to scale up or down depending on how many people you’re feeding. (You know, if you’re not into microwaved leftovers.)

You can swap the veggies if you want, but make sure they’ll cook in about 20 minutes so everything is done at the same time.

Feel free to customize this one with your favorite seasonings. Whatever you choose, it’ll be ready in 15 minutes from start to finish.

The secret to keeping your fillets from drying out, while still cooking them in record time is butter. What could be bad about that?

This feels decidedly fancy for a meal that comes together in half an hour.

This one’s a guaranteed hit, especially if you have kids with discerning palates at the table.

The lemon tarragon sauce is so good, it might steal the show. (And it takes two seconds if you make it in the blender.)

By cooking the dish low and slow in lots of olive oil, it becomes nearly impossible to overcook.

Get the recipe

To meal-prep this for busy weeknights, get everything ready for the vegetables, rub and yogurt sauce ahead and stash it in the fridge.

You only need eight ingredients, including salt and pepper. That’s our kind of dinner.

Not a Brussels sprouts fan? Try this with broccoli. It’ll cook in about the same amount of time.

That spinach hiding in the back of your freezer is about to get its 15 minutes of fame (if it even takes you that long to eat this).

It’s versatile (and easy) enough to make on a weeknight, or you could serve it as an impressive main course for company.

It’s gluten-, grain- and dairy-free, low in carbs and paleo-friendly (not to mention gorgeous).

We can’t believe we’ve been sleeping on salmon fajitas this entire time. See ya later, chicken.

The garlic dill sauce is made from store-bought hummus. Believe it.

When you’re too tired to lift a finger but still want something nutritious, let your sheet pan be your rock.

If you need us, we’ll be spooning the avocado goddess sauce straight into our mouths.