Sheet Pan Salmon Wraps: Easy Dinner in 30 Minutes!

Sheet pan salmon wraps are the perfect weeknight meal, and after a busy day of recipe testing, believe me, I need easy! These vibrant wraps are baked on a sheet pan with fresh salmon and piled high with all your favorite toppings. You only need one sheet pan to make it happen, making cleanup simple.

This is my weeknight go to, and I have been experimenting a lot lately with ways to make it even more delicious and accessible. The possibilities are endless! If you love these, be sure to also check out Sheet Pan Salmon Wraps for another flavor profile.

Why You Will Love This sheet pan salmon wraps Recipe

These sheet pan salmon wraps are a total game changer for busy weeknights. They’re quick, easy, and incredibly flavorful. Using the sheet pan method guarantees perfectly cooked salmon and warm, pliable wraps all at once. Say goodbye to multiple pans and hello to happy, healthy eating! I am also in love with making variations, as mentioned. Why not check out my recipe for Sheet Pan Chicken Wraps if you want something different but easy?

I love that these wraps are customizable to everyone’s taste. Whether you’re a spice lover, a veggie fanatic, or a sauce aficionado, you can tailor these wraps to your exact preferences. It’s a fun and interactive way to get the whole family involved in dinner prep.

Ingredients Needed for This sheet pan salmon wraps Recipe

For the Salmon:

• 1.5 pounds salmon fillet, skin on or off, cut into 4 equal portions
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper to taste

For the Wraps:

• 8 large tortillas (flour, whole wheat, or gluten-free)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red onion, thinly sliced
• 1 zucchini, thinly sliced

Toppings (choose your favorites):

• Avocado, sliced or mashed
• Sour cream or Greek yogurt
• Salsa
• Shredded lettuce
• Chopped cilantro
• Lime wedges

How to Make This sheet pan salmon wraps Recipe

1. 1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

1. 2. Prepare the Salmon: In a small bowl, combine olive oil, garlic powder, smoked paprika, onion powder, cayenne pepper (if using), salt, and pepper. Brush the mixture evenly over the salmon fillets.

1. 3. Arrange on Sheet Pan: Arrange the sliced bell peppers, red onion, and zucchini around the salmon fillets on the prepared sheet pan.

1. 4. Bake: Bake for 12 to 15 minutes, or until the salmon is cooked through and the vegetables are tender. The internal temperature of the salmon should reach 145°F (63°C).

1. 5. Warm the Tortillas: While the salmon is baking, warm the tortillas. You can do this in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.

1. 6. Assemble the Wraps: Carefully remove the salmon and vegetables from the sheet pan. Flake the salmon with a fork.

1. 7. Add Toppings: Fill each tortilla with flaked salmon, roasted vegetables, and your favorite toppings.

1. 8. Serve: Serve immediately and enjoy your delicious sheet pan salmon wraps! After the meal is over and everything is cleaned, you could make these again by checking out Sheet Pan Salmon Wraps 2 next time!

How to Serve This sheet pan salmon wraps Recipe

These sheet pan salmon wraps are fantastic on their own, but they’re even better with a few simple sides. Serve with a side salad for a light and refreshing meal, or offer a bowl of creamy coleslaw for some crunch. Consider adding a squeeze of lime juice over the wraps just before serving to brighten up the flavors. A side of Spanish rice would be a perfect pairing as well.

For plating, arrange the wraps on a platter or individual plates, garnished with extra cilantro and lime wedges. Offer a variety of toppings in small bowls so everyone can customize their own wraps.

How to Store This sheet pan salmon wraps Recipe

Leftover baked salmon and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Store the tortillas separately to prevent them from becoming soggy.

To reheat, warm the salmon and vegetables in a skillet over medium heat or in the microwave. If using a microwave, be careful not to overcook the salmon. For the tortillas, you can either reheat them in a dry skillet or wrap them in a damp paper towel and microwave for a few seconds.

I don’t recommend freezing these salmon wraps after they have been fully assembled, but the baked salmon and vegetables can be frozen separately for up to 2 months. Thaw overnight in the refrigerator before reheating and assembling.

Tips to Make This sheet pan salmon wraps Recipe

• Don’t overcrowd the pan: Ensure everything is spread out evenly for proper cooking. If needed, use two sheet pans.
• Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha for extra heat.
• Marinate the salmon: For even more flavor, marinate the salmon in the spice mixture for at least 30 minutes before baking.
• Customize your veggies: Feel free to use any vegetables you like, such as broccoli, asparagus, or bell peppers.

Helpful Notes for This sheet pan salmon wraps Recipe

When choosing your salmon, opt for a high quality, sustainably sourced fillet for the best flavor and texture. You can use either skin on or skin off, depending on your preference. If using skin on, place the salmon skin side down on the sheet pan.

For the tortillas, I like to use large burrito size tortillas, as they hold more filling and are easier to wrap. You can also use smaller taco size tortillas, but you may need to adjust the amount of filling accordingly. Whole wheat or gluten free tortillas are great options.

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Variation of This sheet pan salmon wraps Recipe

Try using different sauces or spreads, such as pesto, hummus, or a creamy dill sauce, to change up the flavors.

For a vegetarian version, replace the salmon with tofu or tempeh. Marinate the tofu or tempeh in the same spice mixture as the salmon, and bake until golden brown.

For a low carb option, use large lettuce leaves instead of tortillas.

Conclusion

I hope you enjoy these quick and easy sheet pan salmon wraps as much as I do. They are a perfect way to enjoy a healthy and delicious meal any night of the week. Don’t forget to experiment with different toppings and variations to make them your own. I think you will agree that these sheet pan salmon wraps are a slam dunk.

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