What is sheet pan salmon soup?

Sheet pan salmon soup is a modern twist on traditional salmon soup where the salmon and vegetables are roasted on a sheet pan before being combined with broth. This method creates a deeper, more complex flavor profile than boiling the ingredients.

How long does it take to make sheet pan salmon soup?

One of the best things about this recipe is its speed! From start to finish, you can have a delicious and healthy sheet pan salmon soup on the table in about 30 minutes.

Can I use frozen salmon for sheet pan salmon soup?

Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before roasting. This will help ensure that the salmon cooks evenly and develops a nice crust.

What vegetables go well in sheet pan salmon soup?

Mediterranean-inspired vegetables such as bell peppers, zucchini, red onion, and cherry tomatoes work particularly well. However, you can customize the vegetables to your liking and availability.

Sheet Pan Salmon Soup: 7 Easy & Delicious Secrets for 2024

Name: Sheet Pan Salmon Soup: Easy Dinner in 30 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 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

Description

A healthy and easy Sheet Pan Salmon Soup that’s packed with vegetables and flavor. This one pan dinner is perfect for busy weeknights.

Ingredients

Scale

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

Instructions

1. Preheat your oven to 400°F (200°C).
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.
3. Spread the vegetables evenly on a large sheet pan.
4. Nestle the salmon fillets among the vegetables on the sheet pan.
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.
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.
7. Remove the sheet pan from the oven and garnish with fresh parsley. Serve with lemon wedges.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Calories: 350
Sugar: 8g
Sodium: 300mg
Fat: 20g
Saturated Fat: 4g
Carbohydrates: 15g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg

Keywords: sheet pan, salmon, soup, healthy, easy, mediterranean