Sheet Pan Cajun-Spiced Salmon with Roasted Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, flavorful salmon dinner featuring a bold Cajun spice rub and a medley of oven-roasted vegetables. This American-inspired seafood recipe, ready in about 45 minutes, pairs salmon fillets, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a small bowl, combine 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create the Cajun spice mix.
  2. Step 2: Toss 1 lb halved baby potatoes with 1 tbsp olive oil and 1/2 tsp salt, spreading them evenly on a large rimmed baking sheet. Roast for 15 minutes.
  3. Step 3: Meanwhile, brush each of the 4 salmon fillets with 1 tbsp olive oil and liberally sprinkle the Cajun spice mix over the top, pressing gently to adhere.
  4. Step 4: After the potatoes have roasted 15 minutes, add the sliced 1 large red bell pepper and 1 medium zucchini rounds to the sheet pan. Arrange the 4 seasoned salmon fillets on top of the vegetables.
  5. Step 5: Roast everything together for an additional 12-15 minutes until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.
  6. Step 6: Serve immediately with 4 lemon wedges to squeeze over the salmon and vegetables for a bright finish.

Frequently asked questions

How long does Sheet Pan Cajun-Spiced Salmon with Roasted Veggies take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Cajun-Spiced Salmon with Roasted Veggies?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sheet Pan Cajun-Spiced Salmon with Roasted Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Cajun-Spiced Salmon with Roasted Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Cajun-Spiced Salmon with Roasted Veggies?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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