Sheet Pan Salmon Soup: Easy Dinner in 30 Minutes

Sheet pan salmon soup – yes, you read that right! This isn’t your grandma’s creamy chowder. It’s a weeknight wonder born from my desire for comfort food that’s both healthy and ridiculously easy. Inspired by the vibrant flavors of the Mediterranean, this sheet pan salmon soup combines flaky salmon, roasted vegetables, and a flavorful broth all cooked on one pan! I hope that you enjoy this delicious and healthy twist on a classic soup.

This sheet pan salmon soup is a testament to the magic that happens when you let simple ingredients shine.

Why You Will Love This sheet pan salmon soup Recipe

This sheet pan salmon soup recipe is more than dinner; it’s an experience. Imagine coming home after a long day to a warm, inviting aroma filling your kitchen, thanks to your trusted sheet pan and some fresh salmon. The beauty of this recipe lies in its simplicity: toss the vegetables, nestle in the salmon, drizzle with olive oil, and bake.

The flavors meld together beautifully in the oven, creating a light yet satisfying soup that is perfect with crusty bread. I will say I accidentally created this dish a few months ago when I forgot I was making soup, and it turned into a sheet pan dish. This recipe is also incredibly versatile – feel free to swap out the vegetables based on what you have on hand or what’s in season. What makes this recipe really special is that it’s incredibly healthy! It’s packed with protein from the salmon and is loaded with vitamins and nutrients from the vegetables. Follow us on Pinterest to see more quick and easy recipes!

Ingredients Needed for This sheet pan salmon soup Recipe

• 1.5 pounds salmon fillets, skin on or off, cut into 4 portions
• 1 large red onion, sliced
• 2 bell peppers (different colors), cored and chopped
• 2 zucchini, chopped
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 6 cups chicken or vegetable broth
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste
• Lemon wedges, for serving

How to Make This sheet pan salmon soup Recipe

1. 1. Preheat your oven to 400°F (200°C).

1. 2. In a large bowl, toss the red onion, bell peppers, zucchini, cherry tomatoes, and minced garlic with olive oil, oregano, red pepper flakes (if using), salt, and pepper.

1. 3. Spread the vegetables evenly on a large sheet pan.

1. 4. Nestle the salmon fillets among the vegetables on the sheet pan.

1. 5. Pour the chicken or vegetable broth carefully over the vegetables and salmon, ensuring the broth doesn’t cover the salmon completely; you want the tops of the salmon exposed.

1. 6. Bake for 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender.

1. 7. Check the internal temperature of the salmon with a meat thermometer, it should reach 145°F. Make sure you are inserting the thermometer into the thickest part of the meat. If you enjoy Sheet Pan Cod Soup, you will enjoy this recipe as well. Feel free to check out other Sheet Pan Salmon Casserole for a similar dish.

1. 8. Remove the sheet pan from the oven and garnish with fresh parsley.

How to Serve This sheet pan salmon soup Recipe

Serve this sheet pan salmon soup hot, directly from the sheet pan for a rustic presentation or ladle it into bowls. Add a squeeze of lemon juice and some crusty bread for dipping. A dollop of plain Greek yogurt or a swirl of pesto adds an extra layer of flavor, if desired. A simple green salad complements the warm soup beautifully.

How to Store This sheet pan salmon soup Recipe

Allow the soup to cool completely before storing. Transfer the sheet pan salmon soup to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the soup in individual portions for up to 2 months. Thaw frozen soup in the refrigerator overnight before reheating. Reheat gently on the stovetop or in the microwave until heated through.

Tips to Make This sheet pan salmon soup Recipe

• Vegetable Variations: Feel free to swap out the vegetables for your favorites or whatever is in season. Broccoli, asparagus, and chopped kale all work well.

• Spice It Up: Add a pinch more red pepper flakes or a dash of hot sauce for an extra kick.

• Don’t Overcook the Salmon: Salmon is best when it’s cooked just until it flakes easily. Overcooked salmon will be dry.

• Use Fresh Herbs: Fresh herbs like dill, basil, or thyme will elevate the flavor of the soup. Add them at the end for the best taste.

Helpful Notes for This sheet pan salmon soup Recipe

If you use skin on salmon, the skin will likely stick to the pan. Use a spatula to remove the salmon from the pan carefully to avoid tearing the fillet. The amount of salt needed can vary depending on the sodium content of your broth. Taste the soup before adding additional salt. Use high quality olive oil for the best flavor.

Variation of This sheet pan salmon soup Recipe

• Creamy Version: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier soup.
• Spicy Coconut Salmon Soup: Add a can of coconut milk and a tablespoon of red curry paste for an Asian inspired twist.
• Tomato Basil: Omit the oregano and add a can of diced tomatoes and a handful of fresh basil for an Italian inspired soup.

Conclusion

The next time you’re craving a comforting and nutritious meal, look no further than this easy sheet pan salmon soup. It’s a flavorful dish that celebrates simple ingredients and minimal cleanup. This sheet pan dinner will become a weeknight staple. Prepare to be amazed by how much flavor you can achieve with just one pan, fresh salmon, and a handful of vegetables! Please let us know in the comments if there is anything you would change for this sheet pan salmon soup.

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